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A mound of glistening, sweet glazed poultry pieces sits piled on a round beige ceramic plate to highlight a classic honey garlic chicken recipe. The dish is presented with metal serving tongs on a smooth light oak wood tabletop alongside a linen napkin holding a small bowl of toasted sesame seeds, with sliced green scallions scattered nearby under bright natural light.

Best Honey Garlic Chicken

Tender chicken pieces coated in a sticky sweet-savory honey garlic sauce - ready in just 20 minutes with one skillet and pantry staples. This honey garlic chicken recipe is the weeknight dinner that earns a permanent spot in the rotation.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: American, asian, inspried
Calories: 382
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb Boneless skinless chicken thighs Or breasts cut into 1-inch pieces
  • 3 tbsp All-purpose flour Or cornstarch for gluten-free
  • 1 tsp Garlic powder For seasoning the chicken
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper
  • 2 tbsp Avocado oil Or vegetable oil
FOR THE SAUCE
  • 1/3 cup Raw liquid honey Clear honey works best
  • 3 tbsp Low sodium soy sauce
  • 6 Garlic cloves Freshly minced
  • 1 tbsp Rice vinegar Or apple cider vinegar
  • 1 tsp Cornstarch For thickening the sauce
  • 1/4 tsp Red pepper flakes Optional - adjust to taste

Equipment

  • 1 Large skillet 12-inch, stainless steel or cast iron preferred
  • 1 Small bowl For mixing sauce
  • 1 Instant-read thermometer For checking 165F internal temp
  • 1 Paper towels For patting chicken dry

Method
 

  1. Make the sauce Whisk together honey, soy sauce, minced garlic, rice vinegar, cornstarch, and red pepper flakes in a small bowl until smooth. Set aside. Having the sauce ready before the chicken hits the pan matters because this recipe moves fast.
    A hand uses a metal whisk to mix chopped garlic, chili flakes, and soy sauce in a beige ceramic bowl to prepare a sweet and savory honey garlic chicken sauce recipe. A clear bottle labeled rice vinegar and a small ingredient dish containing cornstarch rest on a light oak wood surface next to bright natural window light.
  2. Prep and coat the chicken Pat chicken pieces completely dry with paper towels. Season with garlic powder, salt, and black pepper. Toss in flour until each piece is lightly and evenly coated. Shake off any excess - a thin coating is what you want, not a thick crust.
    Raw skinless chicken pieces lightly tossed in cornstarch and black pepper rest inside a large ceramic bowl to prepare an easy honey garlic chicken recipe. The bowl sits on a light oak wood kitchen counter next to a cloth napkin holding more chicken pieces, small seasoning dishes, and a glass bottle of rice vinegar near a bright window.
  3. Sear the chicken Heat avocado oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer - do not crowd the pan. Cook undisturbed for 3 to 4 minutes until golden brown on the bottom. Flip and cook another 2 to 3 minutes. Work in batches if needed. Internal temperature should reach 165F. Remove chicken to a plate.
    Bite-sized chicken pieces sear until golden-brown and crispy inside a hot black cast-iron skillet on an induction stovetop to make a crispy honey garlic chicken recipe. Steaming hot grease bubbles gently around the meat, with an empty ceramic bowl and a small salt dish sitting on a linen cloth in the background.
  4. Build the sauce Reduce heat to medium. Pour the honey garlic sauce directly into the same pan. It will bubble immediately. Stir and scrape up any browned bits from the bottom - that is flavor going into the sauce. Let it simmer for 2 to 3 minutes until slightly thickened and glossy.
    A hand pours a sweet, glassy brown glaze from a glass measuring cup into a hot black cast-iron skillet to reduce into a sticky honey garlic chicken sauce. The sauce bubbles vigorously around a wooden spatula on a black induction cooktop, with a ceramic mixing bowl and a small seasoning dish on a linen towel in the background.
  5. Coat the chicken Return the chicken to the pan. Toss to coat every piece in the sauce. Let it cook together for one more minute so the sauce clings and reduces slightly around the chicken.
    A large metal spoon drizzles a thick, glossy brown glaze back onto seared chicken pieces coating them uniformly to showcase the best honey garlic sauce for chicken. The seasoned meat bubbles gently inside a hot black cast-iron skillet on an induction stovetop next to a linen napkin with a ceramic bowl and salt dish.
  6. Final check Taste the sauce. Adjust with a small splash of soy sauce if it needs more salt, or a teaspoon more honey if you want more sweetness. Both are easy to balance at this stage.
    A metal spoon coats caramelized poultry bits with a rich, glossy glaze to demonstrate how to make honey garlic chicken effortlessly. The sticky sauce bubbles gently inside a hot cast-iron skillet on an induction stove, with a soy sauce decanter and a small clay honey pot with a wooden dipper resting on a light oak wood counter in the background.
  7. Serve Transfer honey garlic chicken to a serving plate or directly over rice. Spoon any remaining sauce from the pan over the top. Garnish with sliced green onions and sesame seeds if desired. Serve immediately while the sauce is sticky and glossy.
    A hand holds a large metal spoon, drizzling a glossy, sweet glaze over glistening bite-sized chicken pieces served over a bed of fluffy white rice to showcase a complete honey garlic chicken and rice meal. The final plated dish is presented in a beige ceramic bowl on a smooth light oak wood surface under bright natural window light, garnished with fresh green scallions and toasted sesame seeds.

Notes

  • Raw liquid honey works best - creamed or set honey can seize up in the pan.
  • Fresh garlic gives noticeably better flavor than jarred in this recipe.
  • Low sodium soy sauce recommended - regular soy sauce combined with honey can be very salty.
  • Do not crowd the pan - cook in batches for proper browning.
  • Sauce too thin: simmer longer or add cornstarch slurry (1/2 tsp cornstarch + 1 tbsp cold water).
  • Sauce too thick: add chicken stock 1 tablespoon at a time over low heat.
  • Gluten-free: swap flour for cornstarch and soy sauce for tamari.
  • Storage: airtight container, fridge up to 4 days.
  • Reheat: skillet over medium-low with 1 tablespoon water, about 4 minutes.
  • Freeze: up to 3 months with sauce. Thaw overnight, reheat in skillet.