Honey Garlic Chicken (Printable)

Tender glazed chicken with honey garlic sauce. Quick 30-minute meal with sweet and savory flavors perfect for busy weeknights.

# What You Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (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

# Steps:

01 - Pat chicken breasts dry with paper towels. Cut into bite-sized pieces. Season with salt and black pepper, then toss with cornstarch until evenly coated.
02 - Whisk together honey, soy sauce, garlic, rice vinegar, sriracha if using, and sesame oil in a bowl until combined.
03 - Heat vegetable oil in large skillet over medium-high heat. Add chicken in single layer. Cook 3-4 minutes per side until golden brown and cooked through.
04 - Reduce heat to medium. Pour sauce over chicken. Stir to coat. Simmer 2-3 minutes until sauce thickens and glazes chicken. Add 1-2 tablespoons water if too thick.
05 - Remove from heat. Sprinkle with green onions and sesame seeds. Serve immediately with steamed rice or vegetables.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered for hours
  • Perfect for when you need something impressive but barely have time to think
  • That honey garlic glaze works on literally everything from fish to tofu
02 -
  • The sauce thickens incredibly fast in the final minute so do not walk away even for a second
  • If your glaze gets too thick a splash of water will bring it back to the right consistency
  • Chicken thighs work beautifully here and stay even juicier than breasts if you prefer dark meat
03 -
  • Let the pan get properly hot before adding the chicken so you get that golden crust instead of steaming
  • Cut your chicken into slightly larger pieces if you plan to reheat since they will shrink slightly during cooking

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