Honey Garlic Chicken Recipe

I’m sharing my Easy Honey Garlic Chicken, a quick weeknight recipe that pairs with rice or veggies, so keep reading to learn the simple trick I use.

I love a dinner that feels fast but somehow fancy, and this Easy Honey Garlic Chicken is exactly that. I sear boneless skinless chicken thighs until they get a little color, then let honey and garlic come together and make everything glossy and wildly flavorful.

It pairs with rice or veggies and somehow tastes like you worked way harder than you did, which is my favorite kind of trick. I mess up timing sometimes, but this dish forgives small mistakes, so I keep going back to it.

There’s a tiny twist I use that changes the texture and you might not guess at first.

Ingredients

• Chicken thighs: Rich in protein and iron, juicy and forgiving when cooked, a comfort staple.
• Cornstarch: Pure starch, thickens sauces quickly, no flavor but adds glossy coating.
• Honey: Gives sweet sticky glaze, adds simple sugars and tiny antioxidants, very flavorful.
• Soy sauce: Salty umami punch, low sodium still salty, brings savory depth and color.
• Garlic: Pungent, adds aroma and healthful compounds, small calories big flavor.
• Rice vinegar: Mild acidity brightens the sauce, balances sweet honey without overpowering.
• Sesame oil: Strong toasted aroma, used sparingly, adds nutty finish and richness.
• Green onions: Fresh bite and color, low calorie, mild onion note as garnish.

Ingredient Quantities

• 1 1/2 pounds boneless skinless chicken thighs, cut into bite size pieces
• 1/4 cup cornstarch
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil or canola oil
• 1/3 cup honey
• 1/4 cup low sodium soy sauce
• 3 cloves garlic, minced
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 cup water or low sodium chicken broth
• 1 tablespoon cornstarch for thickening the sauce
• 2 green onions, sliced, for garnish
• 1 teaspoon toasted sesame seeds, optional
• Pinch of red pepper flakes, optional

How to Make this

1. Pat the chicken pieces dry and toss them with 1/4 cup cornstarch, 1 teaspoon salt and 1/2 teaspoon black pepper so they’re evenly coated.

2. Heat 2 tablespoons vegetable or canola oil in a large skillet over medium high heat until shimmering, then add the chicken in a single layer and cook, without crowding, until golden and crisp about 3 to 4 minutes per side; do it in batches if you have to and set cooked chicken aside.

3. In a bowl whisk together 1/3 cup honey, 1/4 cup low sodium soy sauce, 3 cloves minced garlic, 1 tablespoon rice vinegar and 1 teaspoon sesame oil until smooth.

4. In a small cup mix 1 tablespoon cornstarch with 1/4 cup water or low sodium chicken broth until no lumps remain to make a slurry.

5. Pour the honey soy mixture into the hot skillet and bring to a gentle simmer, scraping up any browned bits from the bottom — those make the sauce taste better.

6. Slowly whisk the cornstarch slurry into the simmering sauce and cook until the sauce thickens and becomes glossy, about 1 to 2 minutes.

7. Return the chicken to the pan, toss well to coat in the sauce and simmer another 1 to 2 minutes until the chicken is cooked through and the sauce clings to each piece; if you like heat add a pinch of red pepper flakes now.

8. Taste and adjust if needed, more soy for salt or a touch more honey if you want it sweeter, but remember low sodium soy was used so go easy.

9. Serve hot over rice or veggies and sprinkle with sliced green onions and 1 teaspoon toasted sesame seeds if using.

Equipment Needed

1. Large heavy bottomed skillet or frying pan about 12 inch
2. Mixing bowls one large for dredging and one medium for the sauce
3. Measuring cups and measuring spoons
4. Liquid measuring cup for the water or broth
5. Whisk for the sauce and slurry
6. Tongs or a spatula to turn and toss the chicken
7. Chef knife and cutting board for cutting the thighs and slicing green onions
8. Small bowl or cup and spoon to make the cornstarch slurry and taste as you go

FAQ

Honey Garlic Chicken Recipe Substitutions and Variations

• Chicken thighs: swap for boneless skinless chicken breasts, turkey cutlets, or firm tofu for a vegetarian version; just watch cooking time so breasts don’t dry out.
• 1/4 cup cornstarch (for coating): use arrowroot powder or potato starch 1:1, or all-purpose flour in a pinch; arrowroot gives a clearer, shinier glaze.
• Honey: replace with pure maple syrup, agave nectar, or a tablespoon of light brown sugar dissolved in a little warm water; maple changes the flavor but keeps it sticky.
• 1/4 cup low sodium soy sauce: use tamari for gluten free, coconut aminos for soy free, or regular soy sauce if you don’t mind saltier sauce; cut added salt if you pick regular.

Pro Tips

– Let the coated chicken sit 8 to 10 minutes before it hits the hot oil. It’ll adhere better and get crispier, plus you waste less cornstarch that flakes off while cooking.

– Don’t crowd the pan. If pieces touch they’ll steam instead of crisp up, so do batches and keep cooked pieces on a wire rack not a paper towel or they’ll get soggy.

– Make the cornstarch slurry with cold water or broth and whisk it smooth, then add it slowly to a simmering sauce. If you add it too fast or to boiling flames it can clump or over-thicken, and you can always thin the sauce with a splash more water or vinegar if it’s too intense.

– If you want extra crunch try potato starch or a mix of potato and cornstarch, and re-crisp leftovers in a 400F oven for 6 to 8 minutes instead of microwaving, the microwave makes them limp.