Honey Garlic Chicken
Honey Garlic Chicken is a quick and flavorful dish combining sweet honey and savory garlic with tender chicken, perfect for weeknight dinners or special occasions.
Equipment
- Large Skillet
- Paper Towels
Ingredients
- 4 boneless, skinless chicken thighs or breasts (thighs are juicier and more flavorful)
- Salt and black pepper to taste
- 2 tablespoons olive oil or avocado oil
- 4 cloves garlic minced (about 1 tablespoon)
- 1/3 cup honey
- 1/4 cup soy sauce (use low sodium for less saltiness; ensure it’s gluten-free if needed)
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
- Chopped green onions or sesame seeds for garnish (optional)
Instructions
- Start by patting the chicken dry with paper towels to help it brown nicely. Season both sides generously with salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces and cook for about 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F / 75°C). Remove the chicken from the pan and set aside.
- In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it. Stir in the honey, soy sauce, and apple cider vinegar. Let the mixture simmer for 2-3 minutes, stirring occasionally.
- If you prefer a thicker sauce, mix the cornstarch with water to create a slurry and slowly stir it into the skillet. Continue simmering for another minute or two until the sauce thickens.
- Return the cooked chicken to the skillet and spoon the sauce over the top. Let it cook together for another 2 minutes so the chicken absorbs the flavors and the sauce coats it beautifully.
- Transfer the chicken to a serving plate and drizzle any remaining sauce from the pan over the top. Garnish with chopped green onions or sesame seeds if desired. Serve hot with steamed rice, quinoa, or your favorite vegetables.
Notes
Using chicken thighs gives juicier, more flavorful meat, but chicken breasts work well for leaner cuts. Do not overcrowd the pan when searing to get a nice golden crust. Marinate the chicken in some sauce for 30 minutes for deeper flavor. Adjust garlic amount to preference. For gluten-free, use tamari or coconut aminos instead of soy sauce. Dry chicken before cooking for better browning. Use fresh garlic rather than garlic powder.
Variations include adding red pepper flakes or sriracha for spice, making a stir-fry with vegetables, oven-baking after browning, serving in bowls with rice and veggies, adding herbs like thyme or rosemary, or using alternative sweeteners like maple or agave syrup.
Leftovers store well in the fridge up to 3 days and freeze up to 2 months. Reheat gently with added moisture if needed.