Honey Garlic Chicken Recipe
This irresistible Honey Garlic Chicken delivers restaurant-quality flavor in just 15 minutes using only 5 pantry staples! With its glossy, sticky sauce that clings to every bite of tender chicken, this homemade fakeaway beats takeout every time. Perfect for busy weeknights when you want something special without the stress.
Equipment
- Large skillet or wok
- mixing bowls
- whisk
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
For the Honey Garlic Sauce:
- 1/3 cup honey
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch
For the Chicken:
- 2 large boneless skinless chicken breasts (about 1 pound), cut into 1-inch pieces
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 4 garlic cloves minced
- 3-4 green onions sliced (for garnish)
Instructions
- Prepare the sauce: In a bowl, whisk together honey, soy sauce, rice vinegar, sriracha, sesame oil, and cornstarch until smooth. Set aside.
- Season and coat chicken: Cut chicken into uniform 1-inch pieces. Pat dry with paper towels. Season with salt, pepper, and garlic powder. Toss with flour until evenly coated.
- Cook the chicken: Heat oil in a large skillet over medium-high heat. Cook chicken in batches to avoid overcrowding, 2-3 minutes per side until golden brown and cooked through (165°F internal temperature). Remove to a plate.
- Make the sauce: Reduce heat to medium-low. Add butter to the same pan. Once melted, add minced garlic and sauté for 30-60 seconds until fragrant.
- Combine: Pour in the prepared sauce mixture, scraping up any browned bits. Simmer for 1-2 minutes until thickened and glossy.
- Finish and serve: Return chicken to the pan and toss until evenly coated. Remove from heat, garnish with green onions, and serve immediately.
Notes
- Don't overcook the chicken - small pieces cook quickly and can become dry
- The sauce will thicken as it cools, so aim for slightly thinner than desired final consistency
- Can substitute chicken thighs for more budget-friendly and tender results
- For gluten-free version, use tamari instead of soy sauce and rice flour instead of all-purpose flour
- Sauce can be made up to 1 week ahead and stored in refrigerator
- Leftovers keep for 3-4 days refrigerated or 3 months frozen
Nutrition
Nutrition Facts
Honey Garlic Chicken Recipe
Amount per Serving
Calories
285
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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