Go Back

Honey Garlic Chicken

Sweet-savory glazed chicken with crispy edges that transforms simple ingredients into restaurant-quality flavor, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 3 tablespoons vegetable oil
  • 1/3 cup honey
  • 1/4 cup soy sauce
  • 4 cloves garlic, minced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon red pepper flakes
  • 2 green onions, sliced
  • 1 tablespoon sesame seeds
  • salt and pepper to taste

Method
 

  1. Season chicken pieces generously with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat until it shimmers.
  2. Add chicken to the hot skillet, being careful not to overcrowd. Cook for 5-6 minutes without moving, allowing a golden crust to form. Flip and cook another 4-5 minutes until cooked through (internal temperature should reach 165°F). Remove chicken and set aside.
  3. In the same skillet, reduce heat to medium. Add minced garlic and cook for 30 seconds until fragrant. Whisk together honey, soy sauce, apple cider vinegar, cornstarch, and red pepper flakes in a small bowl. Pour this mixture into the skillet with the garlic.
  4. Let the sauce simmer for 2-3 minutes, stirring constantly. It should bubble and thicken into a glossy glaze that coats the back of a spoon.
  5. Return the cooked chicken to the skillet and toss thoroughly to coat every piece in the glaze. Cook for another 2-3 minutes, allowing the flavors to meld. Garnish with sliced green onions and sesame seeds before serving.

Notes

Mix sauce ingredients while chicken cooks to save time. Can be prepped ahead by cutting chicken and mixing sauce up to 24 hours in advance. Don't skip searing step for flavor depth. Avoid overcrowding pan. Mix cornstarch with cold sauce first to prevent lumping. Store leftovers in refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently in skillet with splash of water if needed.