Honey Garlic Chicken (Printable Version)
Tender chicken glazed in sweet savory honey garlic sauce. Ready in 30 minutes for effortless weeknight dinners.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.3 lbs)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons cornstarch
→ Sauce
05 - 1/3 cup honey
06 - 1/4 cup low-sodium soy sauce
07 - 4 cloves garlic, minced
08 - 2 tablespoons rice vinegar (or apple cider vinegar)
09 - 1 tablespoon sriracha (optional, for heat)
10 - 1/2 teaspoon sesame oil
→ For Cooking
11 - 2 tablespoons vegetable oil
12 - 2 tablespoons water (if needed, to thin the sauce)
→ Garnish
13 - 2 tablespoons chopped green onions
14 - 1 teaspoon toasted sesame seeds
# How-To:
01 - Pat the chicken breasts dry with paper towels. Cut into bite-sized pieces, about 1-inch cubes. Season evenly with salt and black pepper, then toss with cornstarch until thoroughly coated.
02 - In a medium bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, sriracha if using, and sesame oil until well combined. Set aside.
03 - Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken pieces in a single layer without overcrowding. Cook for 3–4 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
04 - Reduce heat to medium. Pour the sauce over the chicken, stirring to coat each piece evenly. Simmer for 2–3 minutes until the sauce thickens and coats the back of a spoon. If sauce becomes too thick, add 1–2 tablespoons of water to reach desired consistency.
05 - Remove skillet from heat. Sprinkle with chopped green onions and toasted sesame seeds. Serve immediately over steamed jasmine rice or alongside steamed broccoli.
# Expert Hints:
01 -
- The sauce creates a restaurant quality glaze in minutes using ingredients you already have
- Chicken stays impossibly tender while developing a golden exterior that makes every bite satisfying
02 -
- The sauce will continue thickening in the pan so remove it just slightly earlier than you think is perfect
- Room temperature honey incorporates much faster than cold honey straight from the pantry
03 -
- Crowding the pan will steam the chicken instead of searing it, so work in batches if needed
- Let the sauce simmer for that final minute without stirring to encourage proper thickening