Honey Garlic Chicken
Honey Garlic Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Honey Garlic Sauce
- 1/2 cup honey
- 1/4 cup soy sauce, low sodium
- 4 garlic, cloves, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon water
For Garnish (Optional)
- 1 teaspoon sesame seeds, toasted
- 2 green onions, sliced
Instructions
- 1
In a medium bowl, whisk together the honey, soy sauce, minced garlic, rice vinegar, and sesame oil. In a small separate bowl, whisk together the cornstarch and water to create a slurry. Set both aside.
⏱️ 5 min
- 2
Season the cut chicken thighs with salt and black pepper. Add the chicken to the honey garlic sauce mixture, ensuring all pieces are well coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 2 hours for best flavor.
⏱️ 5 min
- 3
Heat olive oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken pieces, reserving the remaining marinade in the bowl.
⏱️ 2 min
- 4
Cook the chicken for 5-7 minutes, stirring occasionally, until browned on all sides and mostly cooked through.
⏱️ 7 min
- 5
Pour the reserved marinade into the skillet with the chicken. Bring to a simmer. Add the cornstarch slurry to the simmering sauce, whisking constantly until the sauce thickens, about 1-2 minutes.
⏱️ 3 min
- 6
Continue to cook for another 3-5 minutes, stirring, until the chicken is fully cooked and coated in the glossy, thick sauce.
⏱️ 5 min
- 7
Remove from heat. Garnish with toasted sesame seeds and sliced green onions, if desired. Serve immediately with rice or noodles.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Garlic Chicken
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Honey Garlic Sauce
- 1/2 cup honey
- 1/4 cup soy sauce, low sodium
- 4 garlic, cloves, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon water
For Garnish (Optional)
- 1 teaspoon sesame seeds, toasted
- 2 green onions, sliced
Instructions
- 1
In a medium bowl, whisk together the honey, soy sauce, minced garlic, rice vinegar, and sesame oil. In a small separate bowl, whisk together the cornstarch and water to create a slurry. Set both aside.
⏱️ 5 min - 2
Season the cut chicken thighs with salt and black pepper. Add the chicken to the honey garlic sauce mixture, ensuring all pieces are well coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 2 hours for best flavor.
⏱️ 5 min - 3
Heat olive oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken pieces, reserving the remaining marinade in the bowl.
⏱️ 2 min - 4
Cook the chicken for 5-7 minutes, stirring occasionally, until browned on all sides and mostly cooked through.
⏱️ 7 min - 5
Pour the reserved marinade into the skillet with the chicken. Bring to a simmer. Add the cornstarch slurry to the simmering sauce, whisking constantly until the sauce thickens, about 1-2 minutes.
⏱️ 3 min - 6
Continue to cook for another 3-5 minutes, stirring, until the chicken is fully cooked and coated in the glossy, thick sauce.
⏱️ 5 min - 7
Remove from heat. Garnish with toasted sesame seeds and sliced green onions, if desired. Serve immediately with rice or noodles.
⏱️ 1 min