Honey Garlic Chicken Recipe

I rely on one pantry staple to make my Easy Honey Garlic Chicken come together in minutes with a glossy honey garlic glaze.

I’ve been chasing that Unforgettable Honey Garlic Chicken for years, the sticky sweet kind that makes you slow down and actually taste each bite. There’s something about boneless skinless chicken thighs that just lets the flavors sing and keeps the meat forgiving when life gets hectic.

It’s not just another Easy Honey Garlic Chicken you scroll past, there’s a surprise in the texture and a bright garlic punch that catches you off guard, in a good way. I can’t tell you the full secret here, but if you love bold sticky glaze vibes you’ll want to dig in and find out why.

Ingredients

• Chicken thighs or breasts: protein source, keeps you full, it gives the dish juicy texture.
• Garlic: strong aroma, adds savory punch, may offer some immune boosting compounds.
• Honey: gives sweet glaze and sticky shine, mostly simple carbs so use moderately.
• Soy sauce: deep umami, salty backbone, watch sodium if you care about salt.
• Rice vinegar: bright acidity that cuts sweetness, keeps the sauce lively.
• Cornstarch: thickens and gives glossy coating, mostly carbohydrates no real protein.
• Green onions: fresh, mild oniony bite, adds color and crispness.
• Toasted sesame seeds: tiny crunch, nutty flavor, small healthy fats and minerals.
• Sesame oil: finish oil, toasted aroma, adds richness and deep nutty notes.

Ingredient Quantities

• 1 1/2 pounds boneless skinless chicken thighs or breasts
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons cornstarch, divided
• 2 tablespoons vegetable oil
• 3 cloves garlic minced
• 1/3 cup honey
• 1/4 cup low sodium soy sauce
• 2 tablespoons rice vinegar
• 1/4 cup water or low sodium chicken broth
• 1 tablespoon unsalted butter (optional)
• 1 teaspoon toasted sesame oil (optional)
• 2 green onions thinly sliced
• 1 teaspoon sesame seeds toasted

How to Make this

1. Pat the 1 1/2 pounds of boneless skinless chicken thighs or breasts dry and cut into bite sized pieces, season with kosher salt and freshly ground black pepper, then toss with 2 tablespoons of the cornstarch so each piece is lightly coated.

2. In a small bowl mix the honey, low sodium soy sauce, rice vinegar and 1/4 cup water or low sodium chicken broth; set that aside. Put the remaining 1 tablespoon cornstarch in a tiny bowl and whisk with 1 to 2 tablespoons of cold water to make a slurry.

3. Heat a large skillet over medium high heat and add 2 tablespoons vegetable oil. When the oil is shimmering add the chicken in a single layer (work in batches if needed) and cook until golden and cooked through, about 3 to 4 minutes per side for bite sized pieces, a little longer for thicker cuts. Remove chicken to a plate.

4. Lower heat to medium, wipe out any burned bits if there’s a lot but keep the fond, then add the minced garlic to the pan and sauté about 20 to 30 seconds until fragrant, dont let it brown or it gets bitter.

5. Pour the honey mixture into the pan, bring to a gentle simmer, then whisk in the cornstarch slurry. Let it bubble and thicken for a minute or two until you have a sticky glaze.

6. Stir in the optional 1 tablespoon unsalted butter and 1 teaspoon toasted sesame oil to round out the sauce, taste and add more pepper or a pinch of salt only if needed because the soy sauce is salty.

7. Return the cooked chicken to the skillet and toss in the glaze, simmer everything together 1 to 2 minutes so the sauce clings to the chicken and it’s heated through.

8. Turn off the heat, sprinkle the thinly sliced green onions and the toasted sesame seeds over the chicken and give it one last toss.

9. Serve immediately over rice or steamed veggies, and if the sauce gets too thick just splash a little hot water or broth to loosen it.

Equipment Needed

1. Large skillet (10 to 12 inch) — heavy bottom works best for browning
2. Chef knife and cutting board for trimming and bite sized pieces
3. Measuring cups and spoons for the honey, soy, vinegar and cornstarch
4. Two small bowls — one for the sauce mix and one for the cornstarch slurry
5. Tongs or a sturdy spatula to flip and move the chicken
6. Whisk or fork to blend the sauce and slurry (a fork works fine)
7. Plate or shallow tray to hold cooked chicken while you finish the sauce
8. Wooden spoon or heatproof spatula for sautéing garlic and stirring the glaze

FAQ

Honey Garlic Chicken Recipe Substitutions and Variations

• Chicken (1 1/2 lbs thighs or breasts): use the same weight of boneless chicken breast if you want leaner meat, or swap for firm tofu or tempeh for a vegetarian version; cube and sear tofu till crisp, it takes a bit longer.
• Cornstarch (3 tbsp): substitute arrowroot powder 1:1 for a clear glossy sauce, or use all purpose flour at about double the volume (so ~6 tbsp) for a thicker, less shiny glaze.
• Honey (1/3 cup): use pure maple syrup or agave nectar 1:1, or stir 3 tbsp brown sugar into the 1/4 cup water/broth if you only have dry sweetener.
• Soy sauce (1/4 cup): replace with tamari 1:1 for gluten free, or coconut aminos 1:1 for a lower sodium, milder option.

Pro Tips

– Pat the chicken really dry and let it sit coated in the cornstarch for 10 to 15 minutes before you cook it, that helps make a crispier crust. Don’t crowd the pan, cook in batches so each piece can get a golden sear.

– When you add the honey-soy mix turn the heat down a bit first, sugar burns way too fast. Use a spatula to scrape up the brown bits in the pan, those tiny burnt bits are actually flavor gold.

– Add the cornstarch slurry slowly while the sauce is simmering and stir constantly, you can always thin with a splash of hot water or broth but you cant easily fix a sauce that got too gloopy. Finish with the butter and sesame oil at the end for a glossy, balanced sauce.

– Taste before you salt anything, soy is salty so you probably wont need more. If you want extra brightness squeeze a little lime or rice vinegar at the end and toast the sesame seeds in a dry pan for 30 to 60 seconds so they pop and smell nutty.