Honey Garlic Chicken (Print Version)

Tender chicken glazed in sweet and savory honey garlic sauce, ready in 30 minutes for a flavorful weeknight dinner.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.3 lbs)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons cornstarch

→ Sauce

05 - 1/3 cup honey
06 - 1/4 cup low-sodium soy sauce
07 - 4 cloves garlic, minced
08 - 2 tablespoons rice vinegar (or apple cider vinegar)
09 - 1 tablespoon sriracha (optional, for heat)
10 - 1/2 teaspoon sesame oil

→ For Cooking

11 - 2 tablespoons vegetable oil
12 - 2 tablespoons water (if needed, to thin the sauce)

→ Garnish

13 - 2 tablespoons chopped green onions
14 - 1 teaspoon toasted sesame seeds

# Directions:

01 - Pat the chicken breasts dry with paper towels. Cut into bite-sized pieces, approximately 1-inch cubes. Season with salt and black pepper, then toss with cornstarch until evenly coated.
02 - In a medium bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, sriracha if using, and sesame oil until well combined. Set aside.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces in a single layer, working in batches if necessary. Cook for 3-4 minutes per side until golden brown and cooked through (internal temperature reaches 165°F).
04 - Reduce heat to medium. Pour sauce over chicken and stir to coat evenly. Simmer for 2-3 minutes until sauce thickens and coats the chicken. If sauce becomes too thick, add 1-2 tablespoons water to reach desired consistency.
05 - Remove from heat immediately. Sprinkle with chopped green onions and toasted sesame seeds. Serve hot with steamed jasmine rice or vegetables.

# Expert Tips:

01 -
  • The honey garlic glaze creates that sticky restaurant style coating that usually takes hours to achieve
  • Ready in 30 minutes flat making it perfect for those evenings when everyone is hungry and you have zero energy
02 -
  • The sauce will continue thickening for about a minute off the heat so remove it slightly earlier than you think
  • If your sauce looks too thick add water one tablespoon at a time until it reaches that perfect pourable consistency
03 -
  • Pat your chicken completely dry before seasoning otherwise the cornstarch will not stick properly
  • Let the pan get properly hot before adding oil or you will end up with sad pale chicken instead of golden brown perfection

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