Sticky Honey Chicken
This Sticky Honey Chicken recipe offers a perfect balance of sweet and savory flavors with a sticky honey glaze coating tender chicken pieces. It is a quick and easy dinner that comes together in under 30 minutes, ideal for weeknights or meal prep.
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts cut into bite-sized pieces
- 2 tablespoons vegetable oil or any neutral cooking oil
- 3 tablespoons honey
- 3 tablespoons soy sauce choose a low-sodium variety if preferred
- 2 cloves garlic minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
- Salt and black pepper to taste
- Optional garnish sliced green onions, toasted sesame seeds
Instructions
- Start by cutting your chicken into bite-sized pieces. Pat them dry with a paper towel to help them brown nicely. Season lightly with salt and pepper.
- Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken pieces in a single layer. Let them cook undisturbed for about 3-4 minutes to develop a golden crust, then flip and cook the other side for another 3-4 minutes. The chicken should be mostly cooked through but not fully done yet. Remove the chicken from the skillet and set aside.
- In the same skillet, reduce heat to medium. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Pour in the honey, soy sauce, and vinegar. Stir to combine and bring the mixture to a gentle simmer.
- Mix the cornstarch with water to create a slurry. Slowly whisk the slurry into the simmering sauce. Continue stirring until the sauce thickens and becomes glossy, about 1-2 minutes.
- Return the chicken to the skillet, tossing it in the sticky honey sauce. Cook for an additional 2-3 minutes, allowing the chicken to absorb the flavors and the sauce to cling tightly.
- Transfer your Sticky Honey Chicken to a serving dish. Garnish with sliced green onions and toasted sesame seeds if desired. This dish pairs beautifully with steamed jasmine rice, quinoa, or a crunchy vegetable stir-fry.
Notes
Use chicken thighs for juicier, more tender meat. Don’t overcrowd the pan to ensure a nice sear. Adjust sweetness by modifying honey or soy sauce amounts. Freshly minced garlic and grated ginger provide the best flavor. Add cornstarch slurry gradually to avoid over-thickening. Let the sauce reduce gently to develop a shiny, sticky texture. Variations include adding red pepper flakes for spice, toasted sesame oil for nuttiness, vegetables for a veggie boost, or swapping soy sauce with tamari for gluten-free option. The dish stores well in the fridge for up to 3 days and freezes for up to 2 months.