Honey Garlic Chicken (Print Version)

Tender glazed chicken in sweet savory honey garlic sauce, ready in 30 minutes.

# What You 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:

01 - Pat the chicken breasts dry with paper towels. Cut into bite-sized, uniform pieces. Season with salt and black pepper, then toss with cornstarch until evenly coated.
02 - In a mixing bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, sriracha (if using), and sesame oil until fully combined. Set aside.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces in a single layer without overcrowding. Cook for 3–4 minutes per side until golden brown and cooked through (internal temperature reaches 165°F).
04 - Reduce heat to medium. Pour the prepared sauce over the chicken. Stir continuously to coat all pieces. Simmer for 2–3 minutes until sauce thickens and evenly glazes the chicken. Add 1–2 tablespoons water if sauce becomes too thick.
05 - Remove skillet from heat. Sprinkle with chopped green onions and toasted sesame seeds. Serve immediately over steamed jasmine rice with steamed broccoli on the side.

# Expert Tips:

01 -
  • Ready in 30 minutes but tastes like it simmered all afternoon
  • The sauce balances sweet and savory so perfectly you'll want to lick the plate
02 -
  • Dont skip patting the chicken dry—moisture prevents proper browning and makes the sauce slide off instead of cling
  • The sauce thickens rapidly in the last minute, so keep your water nearby and stay glued to the pan
03 -
  • Cast iron skillets create the best sear but any heavy-bottomed pan works beautifully
  • Let the sauce cool for 2-3 minutes off the heat—it thickens slightly and becomes even more clingy

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