Go Back

Honey Garlic Chicken

A quick 30-minute chicken dish featuring tender bites coated in a sticky, sweet, and savory glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 453
Ingredients Method Notes

Ingredients
  

  • 1/2 cup low sodium chicken broth 1/2 cup low sodium chicken broth
  • 4 tablespoons low sodium soy sauce 4 tablespoons low sodium soy sauce
  • 1/2 cup honey 1/2 cup honey
  • 1 tablespoon cornstarch 1 tablespoon cornstarch
  • 1 teaspoon toasted sesame oil 1 teaspoon toasted sesame oil
  • 1 teaspoon sriracha 1 teaspoon sriracha
  • 3 tablespoons extra virgin olive oil 3 tablespoons extra virgin olive oil
  • 1.5 pounds boneless skinless chicken thighs 1.5 pounds boneless skinless chicken thighs
  • 1 pinch salt and pepper 1 pinch salt and pepper
  • 1/4 cup cornstarch 1/4 cup cornstarch
  • 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger 1/4 teaspoon ground ginger
  • 3 cloves garlic 3 cloves garlic
  • 1 tablespoon sesame seeds 1 tablespoon sesame seeds
  • 1/4 cup green onion 1/4 cup green onion

Method
 

  1. Whisk together cornstarch and a couple tablespoons of chicken broth until smooth.
  2. Whisk in the remaining sauce ingredients and set aside.
  3. Heat oil over medium high heat and season chicken with salt and pepper.
  4. Combine the cornstarch, garlic powder and ground ginger in a small, shallow bowl.
  5. Toss the pieces of chicken in the mixture until coated.
  6. Add chicken to the hot oil and cook for 3 to 5 minutes, turning until brown.
  7. Remove chicken and set aside.
  8. Add garlic and cook, stirring continuously for 1 minute.
  9. Pour in the sauce and stir to combine with the garlic.
  10. Bring to a simmer over medium heat.
  11. Add chicken and stir to combine.
  12. Cook until the sauce has achieved your preferred thickness.
  13. Garnish with sesame seeds and sliced green onion before serving.

Notes

Pat the chicken completely dry before coating to ensure maximum crispiness in the pan.
Keep your sauce mixture right next to the stove so you can pour it in before the garlic burns.