This delicious honey garlic chicken recipe is ideal for busy weeknights. With only a few ingredients and minimal prep, you can have a flavorful, satisfying dinner on the table quickly.
As a busy mom and home cook, I reach for recipes that are tasty, quick, and wholesome — and this Honey Garlic Chicken delivers on all three. I’ve served it to family and friends countless times, and it’s always a crowd-pleaser. Tender chicken coated in a balanced sweet-and-savory sauce makes this an easy weeknight winner. I’m happy to share this reliable favorite with you.
Why you will love this Honey Garlic Chicken recipe!
- Quick and Easy: Ready in under 30 minutes with minimal prep—perfect for busy evenings.
- Versatile: Serve it with rice, noodles, or vegetables. It adapts well to what you have on hand.
- Family Favorite: The sweet-savory sauce appeals to both kids and adults, making it a reliable dinner choice.
- Healthy Option: Made with lean chicken and a flavorful sauce, it’s satisfying without being heavy.
Essential Ingredients You Need and Substitutions
See the recipe card below for exact measurements.
Key ingredients for the best results:
- Chicken Thighs: Boneless, skinless thighs stay juicy and soak up the sauce. Skinless breasts work too if you prefer.
- Honey: Use a good-quality honey for better flavor.
- Garlic: Fresh minced garlic gives the sauce its aromatic punch.
- Coconut Aminos: Adds umami—substitute gluten-free tamari or light soy sauce if needed.
- Rice Vinegar: Balances the sweetness; you can use white wine or apple cider vinegar in a pinch.
- Chicken Stock: Adds savory depth to the sauce.
- Pan Essentials: Salt, black pepper, cornstarch or arrowroot, and coconut or sesame oil for cooking.
How to Make Honey Garlic Chicken
- Prepare the chicken. Toss chicken pieces with cornstarch (or arrowroot), salt, and pepper until evenly coated.
- Brown the chicken. Heat oil in a large skillet over medium-high. Add the chicken and cook 4–5 minutes on the first side until golden, flip and cook another 2 minutes.
- Make the sauce. Whisk together honey, chicken stock, rice vinegar, coconut aminos (or soy), and minced garlic.
- Combine and simmer. Pour the sauce over the chicken. Bring to a boil over high heat, then reduce to a simmer and cook 4–5 minutes until the sauce thickens and the chicken is cooked through.
- Serve. Garnish with chopped chives (or green onions) and sesame seeds. Serve over steamed rice.
TIPS FROM NELI’S KITCHEN
Recipe Tips from the Test Kitchen
- Use a heavy-bottomed pan to ensure even heat and prevent burning.
- Don’t crowd the pan; brown the chicken in batches if needed so pieces crisp evenly.
- Use a meat thermometer to ensure the chicken reaches 165°F for safe, juicy results.
- Let the sauce simmer slowly to develop a thicker, glossy finish.
Serving Suggestions
This dish pairs well with simple sides that highlight the sauce:
- Roasted or steamed vegetables like carrots, broccoli, or a mix of seasonal veggies.
- Garlic mashed potatoes to soak up extra sauce.
- Rice — white, brown, or cauliflower rice is a great base for the chicken and sauce.
Finish with chopped chives or green onions, a sprinkle of sesame seeds, and optional chili flakes for heat. A lemon or lime wedge adds a bright squeeze if desired.
Storing and Reheating
Refrigerating Leftovers
Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or stock to loosen the sauce as needed.
Freezing for Future Meals
Cool and transfer to a freezer-safe container or bag, remove excess air, and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in a 350°F oven until warmed through.
Variations
- Sticky Honey Garlic Wings: Use wings and bake at 400°F for about 30 minutes, then toss in the sauce.
- Honey Garlic Stir-Fry: Slice the chicken and stir-fry with bell peppers, snap peas, and broccoli. Toss with the sauce and serve over rice or noodles for a veggie-packed meal.
Frequently Asked Questions
Yes. Breasts work fine, though thighs stay juicier and more forgiving during cooking.
Yes. Use coconut aminos or gluten-free tamari in place of soy sauce.
Yes. Freeze in a sealed container for up to three months. Thaw overnight in the fridge and reheat on the stove; texture may change slightly after freezing.
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Honey Garlic Chicken
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into chunks
- 2 Tablespoons cornstarch (or arrowroot)
- ½ tsp salt
- ½ tsp black pepper
- 2 Tablespoons coconut oil (or sesame oil)
- 4 cloves garlic, minced
- ⅓ cup honey
- ⅓ cup chicken stock
- 1 Tablespoon rice vinegar
- 1 Tablespoon coconut aminos (or light soy sauce)
To Serve:
- 1 Tablespoon chopped chives or green onions
- ½ tsp sesame seeds
- Steamed rice
Instructions
- Combine chicken with cornstarch, salt, and pepper until coated.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes until golden, flip and cook 2 more minutes.
- Whisk honey, chicken stock, rice vinegar, coconut aminos, and minced garlic together.
- Pour the sauce over the chicken. Bring to a boil, then reduce to a simmer and cook 4–5 minutes until sauce thickens and chicken is cooked through.
- Garnish with chives and sesame seeds. Serve over steamed rice.
Notes
- Use a heavy pan for even heat.
- Don’t crowd the pan; brown in batches if necessary.
- Cook to 165°F to ensure safe, juicy chicken.
- Simmer the sauce until it reaches the desired thickness.
Nutrition
Carbohydrates: 30 g
Nutrition Disclaimer: Values are estimates and may vary by ingredients and portions. Use your preferred calculator for exact nutrition.