Description
A simple and delicious Honey Garlic Chicken recipe that’s perfect for a weeknight meal. Tender chicken coated in a sweet and savory honey garlic glaze, better than takeout!
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1/2 cup honey
- 1/4 cup soy sauce (low sodium recommended)
- 1/4 cup water
- 4 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Sesame seeds (optional garnish)
- Chopped green onions (optional garnish)
Instructions
- Prepare the chicken: In a large bowl, combine chicken pieces, cornstarch, salt, and pepper. Ensure chicken is evenly coated.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken to the skillet in a single layer, do not overcrowd. Cook in batches if needed.
- Cook chicken for 5-7 minutes per side until golden brown and cooked through (165°F/74°C internal temperature).
- Remove chicken from skillet and set aside on paper towels to drain excess oil.
- Make the Honey Garlic Sauce: In a medium bowl, whisk together honey, soy sauce, water, minced garlic, rice vinegar, sesame oil, and red pepper flakes (if using).
- In a separate small bowl, whisk together cornstarch and cold water until smooth to create a cornstarch slurry.
- Pour the honey garlic sauce mixture into the same skillet. Bring to a simmer over medium heat.
- Slowly pour in the cornstarch slurry while whisking continuously.
- Simmer the sauce, whisking constantly, for 2-3 minutes until thickened.
- Combine Chicken and Sauce: Add the cooked chicken back to the skillet with the sauce. Toss to coat evenly.
- Cook chicken in the sauce for another 1-2 minutes to meld flavors.
- Serve over rice, quinoa, or noodles. Garnish with sesame seeds and green onions if desired. Serve immediately.
Notes
- For extra heat, add more red pepper flakes or hot sauce to the sauce.
- Add vegetables like broccoli, bell peppers, or snap peas to the skillet with the chicken.
- Chicken breasts can be used instead of thighs; adjust cooking time and avoid overcooking.
- For a gluten-free version, use tamari instead of soy sauce and ensure cornstarch is gluten-free.
- Adjust sweetness by reducing or increasing honey to taste.
- Add a teaspoon of grated fresh ginger to the sauce for extra flavor.
- Marinate the chicken in the sauce for at least 30 minutes before cooking for more intense flavor.
- Serve with steamed vegetables like broccoli or green beans.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximate)
- Calories: 400-500
- Sugar: N/A
- Sodium: N/A
- Fat: 15-25g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 30-40g
- Fiber: N/A
- Protein: 30-40g
- Cholesterol: N/A
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