Easy Honey Garlic Chicken combines tender pieces of chicken with a glossy sauce made from honey, soy sauce, fresh garlic, and a splash of vinegar. The sauce is sweet and savory with enough acidity to keep it balanced.
Everything cooks in one skillet and takes about 30 minutes, making this recipe a convenient option for weeknight dinners. Serve it over rice or noodles with a simple vegetable on the side.
Why You’ll Love This Recipe
- Ready in approximately 30 minutes.
- Cooks entirely in one skillet.
- Uses a short list of familiar ingredients.
- The cornstarch coating helps the chicken brown and holds the sauce.
- Pairs well with rice, noodles, and vegetables.
- The sweetness and heat can be adjusted easily.
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons cornstarch
- 2 tablespoons neutral cooking oil, such as avocado or canola oil
For the Honey Garlic Sauce
- 1/3 cup honey
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar or apple cider vinegar
- 4 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds, for serving
Chicken thighs remain tender during skillet cooking, while honey gives the sauce its sweetness and glossy consistency. The vinegar adds acidity without making the finished dish noticeably sour.
Ingredient Substitutions
- Chicken thighs: Use boneless, skinless chicken breasts and take care not to overcook them.
- Cornstarch: Substitute 3 tablespoons all-purpose flour. The coating may be slightly less crisp.
- Honey: Maple syrup can be used, though it will create a thinner sauce with a different flavor.
- Soy sauce: Use tamari for a gluten-free option or coconut aminos for a slightly sweeter result.
- Rice vinegar: Apple cider vinegar or fresh lemon juice can be substituted.
- Fresh garlic: Use 1 teaspoon garlic powder and whisk it directly into the sauce.
- Crushed red pepper: Omit it for a mild version.
How to Make Honey Garlic Chicken
- Cut the chicken.
Pat the chicken thighs dry with paper towels. Cut them into approximately 1 1/2-inch pieces, keeping the chunks similar in size so they cook evenly. - Season and coat the chicken.
Place the chicken in a medium bowl. Add the salt, black pepper, and cornstarch. Toss until each piece has a thin, even coating with no large patches of dry cornstarch. - Prepare the sauce.
In a small bowl, whisk together the honey, soy sauce, vinegar, garlic, and crushed red pepper flakes. Set the mixture aside. - Heat the skillet.
Heat the cooking oil in a large skillet over medium-high heat. Allow the skillet to become hot before adding the chicken. - Brown the chicken.
Arrange the chicken in a single layer. Cook without stirring for 3 to 4 minutes, allowing the bottom to brown. Turn the pieces and continue cooking for another 4 to 5 minutes. - Check the chicken.
The chicken should be browned on several sides and almost fully cooked. If the skillet is crowded, cook the chicken in two batches to prevent steaming. - Add the sauce.
Reduce the heat to medium-low. Pour the honey garlic sauce into the skillet and stir to coat the chicken. - Simmer until thickened.
Cook for 3 to 5 minutes, stirring frequently. The sauce should bubble gently, reduce, and become glossy enough to coat the back of a spoon. The chicken should reach an internal temperature of 165°F. - Garnish and serve.
Remove the skillet from the heat. Sprinkle the chicken with sliced green onions and sesame seeds, then serve immediately.
Tips for the Best Easy Honey Garlic Chicken
- Cut the chicken into evenly sized pieces.
- Pat the chicken dry before adding the cornstarch.
- Use a large skillet so the chicken can brown instead of steam.
- Let the first side cook undisturbed for several minutes.
- Reduce the heat before adding the honey sauce.
- Stir frequently once the sauce begins to thicken.
- Remove the skillet from the heat as soon as the sauce coats the chicken.
Common Mistakes to Avoid
Crowding the Skillet
Too much chicken in a small skillet releases moisture and prevents browning. Cook in batches if necessary.
Adding the Sauce Too Early
The chicken needs time to brown before the sauce is added. Honey can burn if it remains over high heat for too long.
Using High Heat After Adding Honey
Reduce the heat to medium-low before pouring in the sauce. A hard boil can scorch the honey and garlic.
Cutting Uneven Pieces
Small pieces can dry out before larger pieces are cooked. Aim for chunks approximately 1 1/2 inches wide.
Overreducing the Sauce
The sauce continues to thicken as it cools. Remove the skillet from the heat while the sauce is still fluid enough to coat the chicken easily.
Variations
Spicy Honey Garlic Chicken
Increase the crushed red pepper to 1/2 teaspoon or add 1 to 2 teaspoons of sriracha to the sauce.
Ginger Honey Garlic Chicken
Add 2 teaspoons of freshly grated ginger with the garlic.
Orange Honey Garlic Chicken
Add 1 teaspoon orange zest and replace the vinegar with 2 tablespoons fresh orange juice.
Vegetable Honey Garlic Chicken
Add 2 cups of small broccoli florets or sliced bell peppers after browning the chicken. Cook for several minutes before adding the sauce.
Honey Garlic Chicken Breast
Replace the thighs with chicken breast cut into evenly sized pieces. Begin checking the chicken earlier because breast meat can dry out more quickly.
What to Serve With Easy Honey Garlic Chicken
- Steamed white or brown rice
- Fried rice
- Rice noodles
- Steamed broccoli
- Sautéed green beans
- Cucumber salad
How to Store
Allow the chicken to cool before transferring it to an airtight container. Refrigerate for up to 3 days.
Honey Garlic Chicken can be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating. The sauce may become slightly thinner after thawing.
Reheat the chicken in a covered skillet over low heat. Add 1 or 2 tablespoons of water if the sauce is too thick, then stir occasionally until heated through. Individual portions can also be microwaved in short intervals.
Frequently Asked Questions
Can I use chicken breasts?
Yes. Cut the breasts into even pieces and cook them just until they reach 165°F. Chicken breast generally cooks faster than thigh meat.
Why isn’t my chicken browning?
The skillet may not be hot enough, or the chicken may be crowded or damp. Pat the chicken dry and arrange it in a single layer.
How can I thicken the sauce?
Let it simmer gently for another minute. The cornstarch coating on the chicken will help thicken the sauce as it cooks.
How can I thin a sauce that is too thick?
Stir in water, chicken broth, or additional soy sauce 1 tablespoon at a time.
Can I prepare the sauce ahead of time?
Yes. Whisk the sauce ingredients together and refrigerate them in a covered container for up to 2 days.
Can I make this recipe gluten-free?
Yes. Use tamari labeled gluten-free instead of regular soy sauce. Cornstarch is naturally gluten-free, but check the package if cross-contact is a concern.
Is Honey Garlic Chicken spicy?
This version has only mild heat from the red pepper flakes. Omit them for a completely mild dish or increase them for more heat.
Final Thoughts
Easy Honey Garlic Chicken is a quick skillet dinner with a balanced sweet and savory sauce. Brown the chicken before adding the sauce, lower the heat to protect the honey and garlic, and serve it while the glaze is warm and glossy.