Honey Garlic Chicken 🍯🧄🍗 — Sweet, Savory & Tender One-Pan Dinner
Sticky, tender boneless chicken thighs in a garlic, soy, and honey sauce. This honey garlic chicken is so simple to make, and it's ready in 20 minutes. Serve with rice for an easy Friday night fakeaway.
A classic combination of honey, soy sauce, and garlic works together to produce a sticky, sweet sauce to coat golden, tender chicken pieces.
I love to whip this up to serve over boiled rice for dinner, or as an easy addition to a homemade Chinese banquet. Check out my list further down the post for ideas to include in your homemade Chinese banquet!
I sometimes shy away from using chicken thighs in recipes, as they're more fiddly and usually require more trimming to remove the fat than chicken breasts.
However, for this recipe, you can leave some of the fat on, as the chicken is fried over high heat, so that the fat will crisp up nicely. The thigh meat is also more tender than breast meat, and it can handle the short burst of high heat without drying out.
Honey Garlic Chicken 🍯🧄🍗
Golden, tender chicken tossed in a glossy honey–soy–garlic glaze. Perfect over steamed rice or as part of a DIY “takeout night.”
Prep: 10 mins
Cook: 12–15 mins
Total: ~25 mins
Yield: 4 servings
Ingredients
Chicken
- 1.5 lbs boneless skinless chicken thighs (or breasts), 1-inch pieces
- 1 tbsp cornstarch (optional, light dredge)
- 1 tbsp neutral oil (plus more as needed)
- 1/2 tsp kosher salt, 1/4 tsp black pepper
Honey Garlic Sauce
- 1/4 cup honey
- 3 tbsp low-sodium soy sauce (or tamari)
- 2 tbsp water or unsalted chicken broth
- 1 tbsp rice vinegar or lemon juice
- 3–4 cloves garlic, minced
- 1 tsp fresh ginger, grated (optional)
- 1 tsp toasted sesame oil
- 1–2 tsp cornstarch + equal cold water (slurry, as needed)
- Pinch red pepper flakes (optional)
To Serve
- 3–4 cups hot cooked rice
- Steamed broccoli or mixed veg
- Sliced green onions & toasted sesame seeds
Instructions
- Mix sauce: Whisk honey, soy, water, vinegar, garlic, ginger (if using), sesame oil, and flakes.
- Prep chicken: Pat dry; season with salt/pepper. Toss lightly with 1 tbsp cornstarch (optional for extra sear).
- Sear: Heat oil in a large skillet over medium-high. Cook chicken 5–7 minutes, stirring, until browned and 165°F (74°C).
- Glaze: Reduce heat to medium. Stir sauce and pour over chicken; simmer 2–3 minutes.
- Thicken: If needed, stir in cornstarch slurry and simmer 1–2 minutes until glossy and sticky.
- Serve: Spoon over rice with veggies; garnish with green onions and sesame seeds.
Tips & Swaps
- Thighs vs. breasts: Thighs stay juicier at high heat and crisp nicely with a little fat.
- Crispier bites: Double-sear in batches so the pan stays hot and chicken doesn’t steam.
- Air fryer option: Toss seasoned, lightly oiled chicken at 400°F (205°C) for ~8–10 mins, shaking once; heat sauce on stovetop and toss to coat.
- Gluten-free: Use tamari and certified GF cornstarch.
Nutrition (est., per serving)
~460 kcal • Protein 32g • Fat 12g • Carbs 60g (with 3/4 cup cooked rice).
Honey Garlic Chicken FAQ
Can I bake instead of pan-sear?
Yes. Bake seasoned chicken at 425°F (220°C) for 12–15 minutes (dice) or 18–22 minutes (whole thighs), then toss with simmered sauce.
How do I keep the sauce from getting too sweet?
Add 1–2 tsp rice vinegar or lemon juice and a splash of broth; a pinch of chili flakes balances sweetness, too.
Why is my chicken not browning?
Overcrowding and low heat cause steaming. Cook in batches, preheat the pan properly, and pat chicken dry.
Can I prep ahead?
Whisk the sauce (no slurry) up to 1 week ahead; refrigerate. Cook chicken day-of and thicken sauce just before serving.
What sides go with it?
Steamed rice, broccoli, snap peas, or a simple cucumber salad. For a banquet, add fried rice, spring rolls, and stir-fried greens.