Sweet & Savory Honey Garlic Chicken

Ingredients for Honey Garlic Chicken

I keep these ingredients stocked because this recipe has become a weekly request at my house. You probably have most of these already, and the rice vinegar is one of those ingredients worth keeping around for authentic Asian-inspired flavor.

• 8 boneless, skinless chicken thighs, cut into 1-inch pieces
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons vegetable oil, plus more for searing
• 1 tablespoon unsalted butter – I recommend real butter here, not margarine, for richer flavor
• 4 cloves garlic, minced – Fresh garlic makes all the difference in this dish
• 1/3 cup honey (110g) – My preference is raw honey for deeper flavor
• 1/3 cup chicken stock (80ml)
• 1 tablespoon rice vinegar – In my experience, this adds the perfect tang to balance the sweetness
• 1 tablespoon light soy sauce
• ½ teaspoon chilli flakes (optional) – I usually add these for a subtle kick
• 2 tablespoons cornstarch
• 4 tablespoons cold water (for slurry) – Pro tip: mix this before you start cooking so it’s ready
• 1 tablespoon finely chopped fresh parsley
• Cooked rice, for serving

Step-by-Step Instructions

I recommend prepping everything before you turn on the heat since this recipe moves quickly once you start. In my experience, having that cornstarch slurry ready prevents any last-minute scrambling.

Step 1: Pat the chicken pieces dry with paper towels, then season generously with salt and black pepper on all sides. This helps achieve better browning.

Step 2: Heat 2 tablespoons vegetable oil in a large 12-inch skillet over medium-high heat until it shimmers. Add chicken pieces in a single layer without crowding and sear for 3-4 minutes per side until deep golden brown and cooked through to 165°F. Remove chicken and set aside on a plate.

Step 3: In the same pan, add butter and minced garlic. Cook for about 45 seconds until fragrant and just starting to turn golden, stirring constantly. Watch it closely as garlic can go from perfect to burnt very quickly.

Step 4: Add honey, chicken stock, rice vinegar, soy sauce, and chilli flakes to the pan. Stir everything together and bring to a gentle simmer for about 1 minute to let the flavors blend.

Step 5: Pour the cornstarch slurry into the sauce while stirring constantly. Cook for 1-2 minutes until the sauce thickens and becomes glossy enough to coat the back of a spoon. If it gets too thick, add a splash of stock.

Step 6: Return the chicken to the pan and toss gently to coat every piece with the honey garlic glaze. Cook for 1-2 minutes more to heat through and let the sauce cling to the chicken.

Step 7: Remove from heat, garnish with freshly chopped parsley, and serve immediately over your favorite rice. Similar to sticky garlic chicken noodles, the sauce is best enjoyed fresh and hot.

Perfect Pairings for Honey Garlic Chicken

The sweet and savory profile works beautifully with sides that offer fresh contrast and complementary textures.

Steamed Broccoli: The slight bitterness and crisp texture cut through the glaze’s sweetness while adding vitamins and fiber. Much like our chicken with mixed vegetable stir fry, green vegetables balance this dish perfectly.

Jasmine Rice: The fragrant, slightly sweet nature makes it ideal for soaking up every drop of sauce. White or brown rice works too, but jasmine adds something special. You might also enjoy this with our coconut chicken and rice for inspiration.

Cauliflower Rice: For a lighter, low-carb option, cauliflower rice absorbs the delicious sauce while keeping the meal nutritious and balanced without the extra carbs.

Stir-Fried Green Beans: These provide satisfying crunch and earthy flavor that complements the sticky chicken. Toss them with sesame oil and a touch of soy sauce for a cohesive Asian-inspired meal.

Asian Coleslaw: A crunchy, tangy slaw with sesame dressing provides refreshing contrast and textural variety. The acidity balances the richness beautifully, especially on warmer evenings. For another chicken bowl option, try our bang bang chicken bowl.

Keeping It Fresh and Delicious

Store leftover honey garlic chicken in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools, which is completely normal and expected.

When reheating, I recommend using a skillet over medium heat with a splash of chicken stock or water to bring the sauce back to its original glossy consistency. You can also microwave in 30-second intervals, stirring between each, though the skillet method preserves the texture better and prevents rubbery chicken.

This recipe freezes wonderfully for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating. Pro tip: portion it into individual servings before freezing for quick grab-and-go lunches that still taste homemade.

FAQs

Sweet & Savory Honey Garlic Chicken

Tender chicken pieces coated in a sticky, sweet and savory honey garlic glaze. Perfect weeknight dinner ready in 35 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 375

Ingredients Equipment Method Notes

Ingredients

  

• 8 boneless, skinless chicken thighs cut into 1-inch pieces
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp vegetable oil plus more for searing
• 1 tbsp unsalted butter
• 4 cloves garlic minced
• 1/3 cup honey 110g
• 1/3 cup chicken stock 80ml
• 1 tbsp rice vinegar
• 1 tbsp light soy sauce
• 0.5 tsp chilli flakes optional
• 2 tbsp cornstarch
• 4 tbsp cold water for slurry
• 1 tbsp fresh parsley finely chopped
• Cooked rice for serving

Equipment

• Large 12-inch skillet or pan
• Small bowl for cornstarch slurry
• Knife and cutting board
• Paper towels

Method

 

1. Pat the chicken pieces dry with paper towels, then season generously with salt and black pepper on all sides.
2. Heat 2 tablespoons vegetable oil in a large 12-inch skillet over medium-high heat until it shimmers. Add chicken pieces in a single layer without crowding and sear for 3-4 minutes per side until deep golden brown and cooked through to 165°F. Remove chicken and set aside.
3. In the same pan, add butter and minced garlic. Cook for about 45 seconds until fragrant and just starting to turn golden, stirring constantly to prevent burning.
4. Add honey, chicken stock, rice vinegar, soy sauce, and chilli flakes to the pan. Stir everything together and bring to a gentle simmer for about 1 minute.
5. Pour the cornstarch slurry into the sauce while stirring constantly. Cook for 1-2 minutes until the sauce thickens and becomes glossy enough to coat the back of a spoon.
6. Return the chicken to the pan and toss gently to coat every piece with the honey garlic glaze. Cook for 1-2 minutes more to heat through.
7. Remove from heat, garnish with freshly chopped parsley, and serve immediately over cooked rice.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of chicken stock to restore sauce consistency. Can be frozen for up to 2 months.