Description
This 30-Minute Honey Garlic Chicken is a quick, flavor-packed meal featuring tender chicken coated in a sticky, sweet, and savory garlic sauce. Made with simple ingredients, this dish is perfect for busy weeknights and pairs beautifully with rice, noodles, or steamed vegetables.
Ingredients
Units
Scale
- 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3 tbsp cornstarch
- 2 tbsp vegetable oil (for cooking)
- 3 cloves garlic, minced
- 1/3 cup honey
- 1/4 cup low-sodium soy sauce
- 1 tbsp rice vinegar
- 2 tbsp water
- 1 tsp sesame oil
- 2 green onions, chopped
- 1 tsp sesame seeds (for garnish)
Instructions
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Prepare the Chicken:
- Cut chicken into bite-sized pieces and season lightly with salt and pepper.
- Toss with cornstarch to create a crispy exterior when cooked.
-
Sear the Chicken:
- Heat oil in a large skillet over medium-high heat.
- Cook the chicken for about 4-5 minutes per side until golden brown and cooked through.
- Remove from the pan and set aside.
-
Make the Sauce:
- In the same pan, add a bit more oil if needed and sauté the minced garlic for 30 seconds until fragrant.
- Stir in honey, soy sauce, rice vinegar, and water.
- Let it simmer for 2-3 minutes until slightly thickened.
-
Combine & Simmer:
- Return the cooked chicken to the pan and toss to coat in the sauce.
- Let everything simmer for another 2-3 minutes until the sauce fully thickens and clings to the chicken.
-
Garnish & Serve:
- Drizzle with sesame oil and sprinkle with green onions and sesame seeds.
- Serve hot over rice, noodles, or steamed vegetables.
Notes
- Substitutions:
- Swap soy sauce for tamari or coconut aminos for a gluten-free version.
- Use apple cider vinegar if rice vinegar is unavailable.
- Try maple syrup instead of honey for a different sweetness profile.
- Make it Spicy:
- Add red pepper flakes, sriracha, or a dash of gochujang to the sauce.
- Air Fryer Method:
- Cook the chicken pieces in an air fryer at 400°F for 10-12 minutes, then toss in the sauce.
- Storage:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months; thaw in the fridge before reheating.
- Reheating: Warm on the stovetop over low heat, adding a splash of water to loosen the sauce if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 360 kcal
- Sugar: 16g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Protein: 34g
- Cholesterol: 85mg