honey garlic chicken

I remember the first time I tried making Honey Garlic Chicken. It was a disaster! The sauce was too thin, the chicken was dry, and it definitely didn’t have that irresistible sticky-sweet, savory punch I was craving. For years, I’d see it on restaurant menus and think, “There has to be a better way to get that flavor at home.” Turns out, there absolutely is! This recipe is the one that finally cracked the code for me. It’s the kind of dish that makes your whole house smell amazing, your family beg for seconds (and thirds!), and honestly, it feels like a total win on a Tuesday night when you’re just trying to get dinner on the table without a fuss. If you’ve ever loved that sweet and savory balance in dishes like teriyaki or even a good barbecue sauce, you’re going to fall head over heels for this honey garlic chicken. It’s seriously become my go-to, and I can’t wait to share it with you.

What is honey garlic chicken?

So, what exactly is this magical dish we’re talking about? At its heart, Honey Garlic Chicken is a wonderfully simple yet incredibly flavorful way to prepare chicken. The name pretty much gives it away, right? It’s chicken coated in a luscious glaze made primarily from honey and garlic. But oh, it’s so much more than just those two ingredients! Think of it as a symphony of sweet and savory, with the honey providing that beautiful caramelization and sticky texture, while garlic brings a pungent, aromatic depth that cuts through the sweetness perfectly. It’s not usually super spicy, though you can definitely add a little kick if you like. It’s that perfect balance that makes it so universally loved. It’s the kind of dish that feels a little bit fancy, but is actually incredibly easy to whip up. It’s the comforting hug of a home-cooked meal, elevated by a glaze that’s just begging to be licked off the spoon.

How do I make honey garlic chicken?

Quick Overview

Making this amazing honey garlic chicken is a breeze! We’ll start by searing the chicken to get those lovely golden-brown edges, then whip up a quick, irresistible glaze right in the same pan. The whole thing simmers together until the chicken is perfectly cooked and coated in that glossy, sticky sauce. It’s designed to be fast, flavorful, and fuss-free, perfect for busy weeknights or whenever you need a serious comfort food fix. You really can’t mess this up, even if you’re new to cooking!

Ingredients

For the Chicken:
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces. I always go for thighs because they stay so wonderfully juicy and tender, but chicken breasts work too if that’s what you have on hand! Just be extra careful not to overcook them. Make sure they’re cut into uniform pieces so they cook evenly.

For the Glaze:
1/2 cup honey. This is the star, so use a good quality honey! The floral notes in a nice wildflower honey really shine through. You can use any honey you like, though.
1/4 cup soy sauce (or tamari for gluten-free). This adds that essential savory depth and saltiness. If you’re watching your sodium, a low-sodium version is perfect.
2 tablespoons rice vinegar. A little splash of acidity to balance out the sweetness and richness. It brightens everything up beautifully.
1 tablespoon grated fresh ginger. Fresh ginger is non-negotiable here! It adds a zingy, warming flavor that’s much better than powdered. Just peel and grate it on a microplane.
4-6 cloves garlic, minced. I love garlic, so I usually go for 6, but start with 4 if you’re a little shy. Freshly minced is key for that pungent aroma and flavor.
1 teaspoon sesame oil. This is for that classic, nutty flavor that just makes Asian-inspired dishes sing. A little goes a long way.
Optional: 1/2 teaspoon Red Pepper flakes for a touch of heat. I usually add these if I’m feeling a little adventurous or if we have kids who can handle a tiny bit of spice.

For Cooking:
2 tablespoons neutral oil, like vegetable or canola oil. For searing the chicken to get that perfect golden crust.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Grab a large skillet or wok. We want this to be big enough to hold all the chicken comfortably. Heat the 2 tablespoons of neutral oil over medium-high heat. You want the pan to be nice and hot – you’ll know it’s ready when the oil shimmers. This hot pan is what gives us that beautiful sear on the chicken.

Step 2: Sear the Chicken

Add the chicken pieces to the hot skillet in a single layer. Don’t overcrowd the pan, or the chicken will steam instead of sear! Cook in batches if you need to. Let the chicken cook undisturbed for about 3-4 minutes per side, until it’s golden brown and mostly cooked through. Once seared, remove the chicken from the pan and set it aside on a plate. Don’t worry about cleaning the pan – all those browned bits are pure flavor!

Step 3: Make the Glaze

Reduce the heat to medium. Add the minced garlic and grated ginger to the skillet. Cook for about 30-60 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic! Now, pour in the honey, soy sauce, and rice vinegar. Stir everything together until well combined. If you’re using red pepper flakes, toss them in now too.

Step 4: Simmer and Thicken

Bring the glaze to a gentle simmer. Let it bubble away for about 2-3 minutes, stirring occasionally, until it starts to thicken slightly. You’re looking for a syrupy consistency that coats the back of a spoon.

Step 5: Combine & Coat

Return the seared chicken pieces (and any juices from the plate!) back into the skillet with the simmering glaze. Stir gently to coat every piece of chicken evenly. Let it simmer for another 2-3 minutes, allowing the sauce to thicken further and cling to the chicken. It should become beautifully glossy and sticky.

Step 6: Finish with Sesame Oil

Stir in the sesame oil just before serving. This adds a wonderful nutty aroma and flavor that really rounds out the dish. Give it a final stir to distribute evenly.

Step 7: Serve

Serve your glorious honey garlic chicken immediately! It’s best enjoyed piping hot. Garnish with sesame seeds or chopped green onions if you’re feeling fancy.

What to Serve It With

This honey garlic chicken is so incredibly versatile, it’s practically a chameleon in the kitchen! For a classic weeknight dinner, you absolutely cannot go wrong with serving it over fluffy steamed white rice. The rice soaks up that glorious sauce like a dream. If you’re feeling a bit more adventurous, try it with brown rice for a healthier twist, or even some quinoa. Noodles are another fantastic option – think lo mein, ramen, or even just spaghetti noodles if that’s what you’ve got! For a lighter meal, I love pairing it with a big, crisp Asian-inspired slaw. Think shredded cabbage, carrots, and a light vinaigrette. It’s the perfect contrast to the rich, sticky chicken. My kids also adore this chicken tucked into soft slider buns or wraps for a fun, handheld meal. If you want to make it a more substantial meal, serving it alongside steamed broccoli or stir-fried mixed vegetables adds a lovely freshness and makes it a complete, balanced plate. Sometimes, on a lazy Sunday, we’ll just have a big bowl of the chicken with a side of edamame and call it a day. It’s that good!

Top Tips for Perfecting Your Honey Garlic Chicken

I’ve made this honey garlic chicken more times than I can count, and over the years, I’ve picked up a few tricks that I think make a real difference in getting that restaurant-quality result at home. First off, don’t skip searing the chicken properly! Getting those nice golden-brown edges on the chicken thighs is crucial for both flavor and texture. If you overcrowd the pan, you’ll end up steaming the chicken, and nobody wants that. Cook in batches if you have to – it’s worth the extra few minutes. When you’re making the glaze, using fresh garlic and ginger makes a world of difference. Powdered versions just don’t have that same vibrant punch. I usually grate my ginger on a microplane, which is super quick and gets out all that lovely flavor. For the honey, don’t be afraid to use a good quality one! The subtle floral notes can really elevate the whole dish. If you like your sauce a little thicker, you can whisk a teaspoon of cornstarch with a tablespoon of water and stir it into the simmering sauce at the end. Let it bubble for another minute until it reaches your desired consistency. I’ve also found that tasting and adjusting the sauce before you add the chicken is a good idea. Does it need a little more sweetness? Add a touch more honey. A bit more saltiness? A splash more soy sauce. A bit more tang? A drizzle of rice vinegar. It’s your sauce, make it perfect for you! If you’re looking for a little heat, don’t be shy with the red pepper flakes, or even a dash of sriracha in the sauce. For a beautiful finish, a sprinkle of toasted sesame seeds and some thinly sliced green onions right before serving adds both visual appeal and a nice textural crunch. Trust me on this one – these little details really make your honey garlic chicken shine!

Storing and Reheating Tips

This honey garlic chicken is so delicious, you might just have leftovers (though I can’t promise!). If you do, storing it properly is key to enjoying it later. Once the chicken has cooled down a bit, transfer it to an airtight container. It’ll keep well in the refrigerator for about 3-4 days. The glaze will thicken up even more as it cools, which is totally normal! When you’re ready to reheat, I find the best method is to gently warm it up in a skillet over low heat. Add a tiny splash of water or chicken broth to help loosen the glaze and prevent sticking. Stir it frequently until it’s heated through. You can also reheat it in the microwave, but be sure to cover it loosely and stir halfway through to ensure even heating. Avoid overheating, as this can dry out the chicken. If you want to freeze portions for a future meal, that’s absolutely doable too! Let the cooked chicken cool completely, then pack it into freezer-safe containers or bags. It should last in the freezer for about 2-3 months. Thaw it overnight in the refrigerator before reheating. For freezing, I usually prefer to reheat it in a skillet to bring back that nice saucy texture, but the microwave works in a pinch. Just be prepared that the texture might be slightly different than when it’s fresh, but it will still be wonderfully flavorful!

Frequently Asked Questions

Final Thoughts

So there you have it – my absolute favorite recipe for honey garlic chicken. It’s proof that you don’t need to be a gourmet chef to create something truly spectacular in your own kitchen. This dish has brought so much joy (and satisfied so many cravings!) at my house, and I really hope it does the same for you. The balance of sweet and savory, the tender chicken, the sticky, irresistible glaze – it’s just pure comfort food magic. If you’re a fan of Asian-inspired flavors, you might also love my recipe for sticky sesame chicken, or perhaps my easy stir-fried noodles that pair perfectly with any protein. Give this honey garlic chicken a try, and I promise, you’ll be hooked. I can’t wait to hear how it turns out for you! Let me know in the comments below what you served it with, or if you added any fun twists. Happy cooking!

Honey Garlic Chicken

Juicy and tender chicken coated in a sweet and savory honey garlic sauce. Perfect for a quick weeknight meal!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 0.5 cup honey
• 0.25 cup soy sauce
• 4 cloves garlic minced
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 0.5 teaspoon red pepper flakes optional
• 0.25 cup water
• sesame seeds for garnish
• green onions chopped, for garnish

Instructions

 

Preparation Steps

• Cut chicken thighs into bite-sized pieces.
• In a small bowl, whisk together honey, soy sauce, minced garlic, sesame oil, and red pepper flakes (if using).
• In a separate small bowl, whisk together cornstarch and water to create a slurry. Set aside.
• Heat a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes.
• Pour the honey garlic sauce over the chicken. Bring to a simmer.
• Gradually whisk in the cornstarch slurry until the sauce thickens. Cook for another 1-2 minutes until the sauce coats the chicken.
• Serve hot, garnished with sesame seeds and chopped green onions. Great with rice!

Notes

Adjust the sweetness or spiciness to your preference. This recipe is very versatile!