Honey Garlic Chicken (Print Version)
Tender chicken glazed in sweet and savory honey garlic sauce, ready in 30 minutes.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 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 sauce)
→ Garnish
13 - 2 tablespoons chopped green onions
14 - 1 teaspoon toasted sesame seeds
# How to Prepare:
01 - Pat the chicken breasts dry with paper towels. Cut into bite-sized pieces approximately 1 inch. Season evenly with salt and black pepper. Toss chicken pieces with cornstarch until thoroughly coated on all sides.
02 - In a medium mixing bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, sriracha if using, and sesame oil. Whisk vigorously until honey is fully dissolved and mixture is smooth. Set aside.
03 - Heat vegetable oil in a large skillet or sauté pan over medium-high heat until shimmering. Arrange chicken pieces in a single layer without overcrowding. Cook for 3 to 4 minutes per side until golden brown and cooked through, registering 165°F on a meat thermometer. Work in batches if necessary.
04 - Reduce heat to medium. Pour the prepared sauce over the chicken, stirring constantly to coat each piece evenly. Simmer for 2 to 3 minutes until sauce thickens to a glossy glaze consistency. If sauce becomes too thick, add 1 to 2 tablespoons water to achieve desired consistency.
05 - Remove skillet from heat immediately. Sprinkle chopped green onions and toasted sesame seeds evenly over the glazed chicken. Transfer to a serving platter and serve immediately while hot, accompanied by steamed jasmine rice and vegetables if desired.
# Expert Advice:
01 -
- The glaze clings to every piece like candy but somehow still feels light enough for a weeknight
- You probably have everything in your pantry right now
02 -
- Crowding the pan will steam instead of sear, work in batches if needed
- The sauce transforms from thin to thick in seconds, so stand there with your spoon
03 -
- Room temperature chicken sears better than cold straight from the fridge
- A splash of water saves the sauce if it thickens too fast