Honey Garlic Chicken (Print version)

Tender chicken glazed in sweet and savory honey garlic sauce. Ready in 30 minutes for an easy 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

# How to make it:

01 - Pat the chicken breasts dry with paper towels. Cut into bite-sized pieces, approximately 1-inch cubes. Season evenly with salt and black pepper, then toss with cornstarch until thoroughly coated on all sides.
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 until ready to use.
03 - Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add coated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3–4 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F.
04 - Reduce heat to medium. Pour the prepared sauce over the chicken, stirring to coat evenly. Simmer for 2–3 minutes until the sauce thickens and creates a glossy glaze. If sauce becomes too thick, add 1–2 tablespoons of water to reach desired consistency.
05 - Remove skillet from heat immediately. Sprinkle with chopped green onions and toasted sesame seeds. Serve hot over steamed jasmine rice or alongside steamed broccoli for a complete meal.

# Expert suggestions:

01 -
  • The glaze gets impossibly sticky and glossy, coating every piece like something from a professional kitchen
  • From cutting board to dinner table in thirty minutes flat, making it perfect for those exhausting weeknights when ordering delivery feels tempting
  • That honey garlic combo hits perfect sweet and savory notes everyone in my house fights over
02 -
  • Overcrowding the pan while searing causes steaming instead of frying, work in batches if necessary
  • The sauce continues thickening off heat, so pull it slightly earlier than you think is perfect
  • Honey burns faster than sugar, so keep the heat at medium once the glaze hits the pan
03 -
  • Let the chicken come to room temperature before cooking for more even searing
  • Use a cast iron skillet if you have one, it holds heat better and creates superior crust

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