Honey Garlic Chicken
This Honey Garlic Chicken is a quick and irresistible weeknight dinner that comes together in under 30 minutes using simple pantry staples. Juicy, golden-seared chicken thighs are coated in a sticky, sweet, and savory sauce made with raw honey, soy sauce, fresh garlic, and a touch of sesame oil — delivering bold, restaurant-quality flavor with minimal effort. It's the kind of meal that fills the kitchen with the most incredible aroma and has everyone at the table before you even finish plating.
Equipment
- Large non-stick skillet or cast iron pan 12-inch recommended
- Cutting board
- Sharp knife
- Small mixing bowl For mixing the sauce
- Measuring cups and spoons
- Tongs or spatula
- Garlic press or microplane (optional) For mincing garlic
- Instant-read meat thermometer
- Small whisk or fork For mixing the sauce
Ingredients
- 1.5 lbs boneless, skinless chicken thighs 680g; chicken breasts may be substituted
- salt to taste
- black pepper freshly ground, to taste
- 2 tbsp olive oil
- 5 cloves garlic minced (about 1.5 tbsp)
For the Sauce
- 1/3 cup raw honey about 80ml; use high-quality raw honey for best flavor
- 3 tbsp low sodium soy sauce 45ml; substitute with tamari for gluten-free
- 1 tbsp apple cider vinegar 15ml
- 1 tsp sesame oil 5ml; toasted sesame oil preferred
- 1/2 tsp red pepper flakes optional, for heat; adjust to taste
For the Slurry
- 1 tsp cornstarch to thicken sauce
- 2 tsp cold water to dissolve cornstarch
For Garnish
- fresh parsley or green onions sliced, to taste
- sesame seeds optional, for garnish
Instructions
- Pat chicken dry on both sides with paper towels, then season both sides generously with salt and black pepper. Let the chicken rest at room temperature for about 10 minutes before cooking.
- In a small bowl, whisk together the honey, soy sauce, apple cider vinegar, sesame oil, and red pepper flakes until smooth. In a separate tiny bowl, stir together the cornstarch and cold water to make a slurry and set both aside.
- Heat the skillet over medium-high heat for 1-2 minutes, then add olive oil. Place chicken in the pan without crowding and cook undisturbed for 5-6 minutes per side until deeply golden brown, working in batches if needed.
- Push the chicken to the side of the pan and add the minced garlic to the open space. Cook for 30-45 seconds, stirring, until fragrant and lightly golden — do not let it burn.
- Pour the honey garlic sauce over and around the chicken and reduce heat to medium. Simmer for 2-3 minutes, basting the chicken with the sauce, then stir in the cornstarch slurry and cook for 1-2 more minutes until the sauce is thick and glossy.
- Verify the internal temperature of the chicken reaches 165°F (74°C), then remove from heat and rest for 2-3 minutes. Serve garnished with sliced green onions, fresh parsley, and sesame seeds.
Notes
- Pat the chicken dry: This is the most important step for a golden sear. Removing surface moisture ensures the chicken browns rather than steams.
- Chicken thighs vs. breasts: Thighs are more forgiving and stay juicier. If using breasts, pound to even thickness or slice into cutlets to prevent drying out.
- Don't crowd the pan: Cook in two batches if needed. Crowding drops the pan temperature and causes steaming instead of searing.
- Watch the garlic: Garlic burns quickly and turns bitter. Keep it moving and pull it off high heat as soon as it turns golden.
- Gluten-free option: Substitute soy sauce with an equal amount of certified gluten-free tamari or coconut aminos.
- Sauce too thin? Mix another teaspoon of cornstarch with 2 teaspoons of cold water and stir it into the simmering sauce. Make sure heat is at medium or above.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.
- Reheating: Reheat in a skillet over medium-low heat with a splash of water to loosen the sauce, or microwave on medium power in 60-second intervals.
- Spicy variation: Double the red pepper flakes or add 1 tablespoon of sriracha to the sauce for a bolder, spicier version.
- No sesame oil? Simply leave it out — the sauce is still delicious. Alternatively, drizzle a few drops over the finished dish just before serving for maximum fragrance.
Nutrition
Serving: 1ServingCalories: 340kcalCarbohydrates: 24gProtein: 32gFat: 12gSaturated Fat: 2.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6.5gCholesterol: 130mgSodium: 580mgPotassium: 380mgSugar: 21gVitamin A: 4IUVitamin C: 3mgCalcium: 3mgIron: 10mg
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