Have you ever craved restaurant-quality chicken but dreaded the mess and effort? This honey garlic chicken recipe delivers incredible flavor with minimal fuss, making it perfect for busy weeknights or meal prep Sundays. The combination of sweet honey and savory garlic creates an irresistible glaze that caramelizes beautifully, coating tender chicken pieces in a sticky, finger-licking sauce. 

Ingredients List

    • 2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
    • 3 tablespoons olive oil or vegetable oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 cup cornstarch (for coating)
    • 2 tablespoons sesame seeds (optional garnish)
    • 2 green onions, sliced (optional garnish)

For the Sauce:

    • 1/3 cup honey
    • 1/4 cup soy sauce (low-sodium preferred)
    • 6 cloves garlic, minced
    • 2 tablespoons rice vinegar or apple cider vinegar
    • 1 tablespoon fresh ginger, grated
    • 1 teaspoon sesame oil
    • 1/4 teaspoon red pepper flakes (optional, for heat)
    • 1 tablespoon water

Timing / Cooking Schedule

Prep time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

This recipe comes together faster than ordering delivery and waiting for it to arrive. The quick cooking time makes it ideal for those hectic evenings when you need dinner on the table fast.

Step-by-Step Instructions

Step 1: Prepare the Chicken Cut your chicken into uniform 1-inch pieces to ensure even cooking. Pat the chicken completely dry with paper towels—this crucial step helps the cornstarch coating stick better and creates a crispier texture. Season with salt and pepper, then toss in cornstarch until evenly coated. Shake off any excess cornstarch.

Step 2: Make the Honey Garlic Sauce In a small bowl, whisk together honey, soy sauce, minced garlic, vinegar, grated ginger, sesame oil, red pepper flakes, and water. Set aside. Pro tip: Prep your honey garlic chicken recipe sauce while the chicken marinates to save time.

Step 3: Cook the Chicken Heat olive oil in a large skillet or wok over medium-high heat. Once shimmering, add the chicken pieces in a single layer (work in batches if needed to avoid overcrowding). Cook for 3-4 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Remove chicken and set aside.

Step 4: Combine and Glaze Reduce heat to medium. Pour the prepared sauce into the same skillet and bring to a simmer. Let it bubble for 2-3 minutes until slightly thickened. Return the cooked chicken to the pan and toss to coat completely in the glossy sauce. If using a honey garlic chicken crockpot method, you can combine raw chicken with sauce and cook on low for 4-5 hours or high for 2-3 hours, then thicken the sauce at the end.

Step 5: Garnish and Serve Transfer to a serving plate and sprinkle with sesame seeds and sliced green onions. Serve immediately over steamed rice, quinoa, or alongside roasted vegetables.

Nutritional Information

Nutritional Information

Per serving (serves 4):

    • Calories: 385
    • Protein: 34g
    • Carbohydrates: 28g
    • Fat: 15g
    • Fiber: 1g
    • Vitamin C: 8% DV
    • Iron: 12% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: - Gluten-Free: Use tamari or coconut aminos instead of soy sauce - Keto/Low-Carb: Replace honey with sugar-free maple syrup or erythritol and skip the cornstarch coating - Spicier Version: Double the red pepper flakes or add sriracha to the sauce

Protein Variations: Swap chicken for shrimp (reduce cooking time to 3-4 minutes total), cubed salmon, or even tofu for a vegetarian option. Pork tenderloin also works beautifully with this glaze.

Meal Prep Tip: Cook a double batch on Sunday and portion into meal prep containers with rice and steamed broccoli for grab-and-go lunches all week.

Flavor Boost: Add a tablespoon of orange juice or pineapple juice to the sauce for a tropical twist, or stir in a teaspoon of hoisin sauce for deeper umami flavor.

Common Mistakes to Avoid

Overcrowding the Pan: When too many chicken pieces touch, they steam instead of sear. Cook in batches to achieve that golden, crispy exterior.

Burning the Garlic: Minced garlic burns quickly. Add it to the sauce mixture rather than sautéing it separately to prevent bitterness.

Skipping the Cornstarch: The cornstarch coating isn't optional—it creates texture and helps the sauce cling to the chicken. Without it, you'll have bland, slippery chicken swimming in sauce.

Using Chicken Breasts at Too High Heat: Breasts dry out faster than thighs. If using breasts, reduce heat slightly and don't overcook. A meat thermometer is your best friend.

Not Thickening the Sauce: If your sauce seems too thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering sauce until thickened.

Storage / Leftovers Tips

Store leftover honey garlic chicken in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers taste even better the next day. For best results, store the chicken and sauce together to keep the meat moist.

To reheat, use a skillet over medium heat with a splash of water or chicken broth to prevent the sauce from becoming too sticky. Microwave reheating works in a pinch—heat in 30-second intervals, stirring between each, until warmed through. Avoid overheating, as this can make the chicken rubbery.

For longer storage, freeze the cooked honey garlic chicken recipe in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating. The honey garlic chicken crockpot version freezes particularly well since the slow-cooked meat retains moisture beautifully. Label containers with the date to track freshness, and always reheat to 165°F for food safety.