Honey Garlic Chicken Recipe

I added one unexpected pantry item to this Easy Honey Garlic Chicken that speeds it up and pairs well with rice or veggies.

I make this Honey Garlic Chicken more nights than I should because its fast and somehow never boring. With boneless skinless chicken thighs and a glossy honey glaze the whole plate wakes up.

I’ve nudged it into a ridiculous Honey Garlic Chicken And Mac And Cheese or done a quick Air Fryer Honey Butter Garlic Chicken spin just to see what changes, and each time something new pops. Youll be curious which tiny trick makes the sauce stick, and why leftovers taste even better.

i cant promise its perfect, but you’ll want to come back for seconds.

Ingredients

• Chicken thighs: rich in protein and iron, fattier than breast, super juicy when cooked.
• Soy sauce: gives umami saltiness, lots of sodium normally, low-sodium cuts salt.
• Honey: pure carbs, sweetens and glazes, small antioxidants, use sparingly if watching sugar.
• Garlic: big flavor punch, tiny calories, offers allicin and immune boosting benefits.
• Cornstarch: pure starch, thickens sauce and gives glossy finish, no real protein.
• Rice vinegar: light acidity, adds tang and balances honey sweetness, almost calorie free.
• Toasted sesame oil: strong nutty aroma, little goes a long way, healthy fats.
• Green onions: fresh, bright finish, low calories, small fiber and vitamin K boost.
• Sesame seeds: tiny crunch, some protein and healthy fats, nice garnish touch.

Ingredient Quantities

• 1.5 lb (about 700 g) boneless skinless chicken thighs
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/3 cup (80 ml) low sodium soy sauce
• 1/3 cup (113 g) honey
• 1 tbsp rice vinegar
• 4 garlic cloves, minced
• 1 tbsp vegetable or canola oil
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tsp toasted sesame oil optional
• 2 green onions
• 1 tsp sesame seeds optional

How to Make this

1. Pat the chicken thighs dry, cut into 1 to 1 1/2 inch pieces, season with the kosher salt and black pepper.

2. In a bowl whisk together the soy sauce, honey, rice vinegar and minced garlic (add the toasted sesame oil now if using). You can let the chicken sit in some of this for 10-30 minutes if you want more flavor but it will be fine without marinating.

3. Heat the vegetable oil in a large skillet over medium-high heat. When it’s hot but not smoking, add the chicken in a single layer. Don’t overcrowd the pan or the chicken will steam instead of browning.

4. Brown the chicken, stirring occasionally, about 4-6 minutes until pieces are golden and mostly cooked through. Work in batches if needed and keep the browned pieces on the side.

5. Pour the honey soy mixture into the pan, scrape up any browned bits from the bottom with a spatula, and bring to a simmer. Let it bubble for 2-3 minutes so the flavors meld.

6. Whisk the cornstarch with 2 tablespoons water until smooth to make a slurry.

7. Slowly stir the slurry into the simmering sauce, cook 1-2 minutes more until the sauce thickens and becomes glossy and coats the chicken. If it gets too thick, add a splash of water.

8. Return any reserved chicken to the pan and heat through for another minute or two to make sure everything is hot and the chicken reaches 165°F internally.

9. Taste and adjust if needed, then finish with sliced green onions and a sprinkle of sesame seeds. Serve over rice or veggies.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Paper towels
4. Large mixing bowl
5. Whisk
6. Measuring cups and measuring spoons
7. Large heavy skillet, 10 to 12 inch
8. Spatula or tongs
9. Small bowl and spoon for the cornstarch slurry
10. Instant read thermometer (optional)

FAQ

Honey Garlic Chicken Recipe Substitutions and Variations

• Chicken thighs
  • Chicken breasts – use thinly sliced breasts, they cook faster so watch them closely.
  • Firm tofu – press, cube and pan-fry until crisp, great if you want it vegetarian.
  • Pork tenderloin – slice thin and sear, similar texture once cut small.
• Low sodium soy sauce
  • Tamari – gluten free and nearly same flavor, use 1:1.
  • Coconut aminos – sweeter and less salty, start 1:1 then taste and add salt if needed.
  • Regular soy sauce – just skip or reduce extra salt in the recipe.
• Honey
  • Maple syrup – 1:1 swap, slightly earthier flavor.
  • Agave nectar – similar sweetness and texture, use 1:1.
  • Brown sugar dissolved in a little warm water – mixes well, a bit less syrupy.
• Cornstarch
  • Arrowroot powder – use 1:1, gives a clear glossy sauce.
  • All purpose flour – use about 2x the amount and cook a bit longer to remove raw taste.
  • Potato starch – similar to cornstarch, use 1:1 but add at lower heat to avoid breaking down.

Pro Tips

Honey Garlic Chicken Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I added one unexpected pantry item to this Easy Honey Garlic Chicken that speeds it up and pairs well with rice or veggies.

Pin

Servings

4

servings

Calories

520

kcal

Equipment: 1. Cutting board
2. Chef’s knife
3. Paper towels
4. Large mixing bowl
5. Whisk
6. Measuring cups and measuring spoons
7. Large heavy skillet, 10 to 12 inch
8. Spatula or tongs
9. Small bowl and spoon for the cornstarch slurry
10. Instant read thermometer (optional)

Ingredients

• 1.5 lb (about 700 g) boneless skinless chicken thighs

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

• 1/3 cup (80 ml) low sodium soy sauce

• 1/3 cup (113 g) honey

• 1 tbsp rice vinegar

• 4 garlic cloves, minced

• 1 tbsp vegetable or canola oil

• 1 tbsp cornstarch

• 2 tbsp water

• 1 tsp toasted sesame oil optional

• 2 green onions

• 1 tsp sesame seeds optional

Directions

• Pat the chicken thighs dry, cut into 1 to 1 1/2 inch pieces, season with the kosher salt and black pepper.
• In a bowl whisk together the soy sauce, honey, rice vinegar and minced garlic (add the toasted sesame oil now if using). You can let the chicken sit in some of this for 10-30 minutes if you want more flavor but it will be fine without marinating.
• Heat the vegetable oil in a large skillet over medium-high heat. When it's hot but not smoking, add the chicken in a single layer. Don’t overcrowd the pan or the chicken will steam instead of browning.
• Brown the chicken, stirring occasionally, about 4-6 minutes until pieces are golden and mostly cooked through. Work in batches if needed and keep the browned pieces on the side.
• Pour the honey soy mixture into the pan, scrape up any browned bits from the bottom with a spatula, and bring to a simmer. Let it bubble for 2-3 minutes so the flavors meld.
• Whisk the cornstarch with 2 tablespoons water until smooth to make a slurry.
• Slowly stir the slurry into the simmering sauce, cook 1-2 minutes more until the sauce thickens and becomes glossy and coats the chicken. If it gets too thick, add a splash of water.
• Return any reserved chicken to the pan and heat through for another minute or two to make sure everything is hot and the chicken reaches 165°F internally.
• Taste and adjust if needed, then finish with sliced green onions and a sprinkle of sesame seeds. Serve over rice or veggies.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 236g
• Total number of serves: 4
• Calories: 520kcal
• Fat: 24.3g
• Saturated Fat: 6.2g
• Trans Fat: 0.03g
• Polyunsaturated: 5.8g
• Monounsaturated: 9.8g
• Cholesterol: 163mg
• Sodium: 1124mg
• Potassium: 512mg
• Carbohydrates: 31g
• Fiber: 0.5g
• Sugar: 29g
• Protein: 45.5g
• Vitamin A: 75IU
• Vitamin C: 0.8mg
• Calcium: 32mg
• Iron: 1.9mg