Honey Garlic Chicken
Juicy chicken coated in a sticky honey garlic sauce that’s sweet, savory, and crazy good. Quick, easy, and perfect for busy weeknights - your family will love every bite!
Servings: 6 servings
Ingredients
- 1 ½ pounds chicken breast boneless & skinless; choose medium-sized for juiciness - about 4 pieces
- salt and pepper to taste
- 6 tablespoons cornstarch
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 pinch red pepper flakes optional, for a hint of heat
- 2 tablespoons rice vinegar OR apple cider vinegar
- 1 ½ tablespoons light soy sauce
- ½ cup mild runny honey
- 3 tablespoons chicken broth
- ½ tbsp cold butter for a silky finish
- ½ tsp sesame oil
- toppings chopped parsley or cilantro, sesame seeds; optional for serving
Instructions
- Prepare chicken: Lightly pound 1 ½ pounds chicken breast to an even thickness of 0.5 – 0.75 inch. Sprinkle both sides with salt and pepper. Place 6 tablespoons cornstarch in a shallow dish; dredge chicken through starch on both sides, shaking off any excess.
- Cook chicken: Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat. Add the chicken and cook for 2-3 minutes per side until golden and crispy. Transfer to a plate and set aside.
- Make sauce: In the same skillet, lower the heat slightly. If pan looks dry, add a drizzle of oil. Add 3 cloves garlic (minced), and 1 pinch red pepper flakes (if using). Stir for 30 seconds until fragrant. Pour in 2 tablespoons rice vinegar, 1 ½ tablespoons light soy sauce, ½ cup mild runny honey, and 3 tablespoons chicken broth. Stir and bring to a gentle simmer.
- Coat chicken & finish sauce: Return the chicken to the skillet, flipping to coat in the sauce. Let the sauce simmer for 1 minute, until slightly thickened. Remove from heat and swirl in ½ tbsp cold butter and ½ tsp sesame oil for a smooth, glossy finish.
- Serve: Rest chicken 5 minutes before serving to lock in juices. Place chicken on plates and drizzle with extra sauce. Sprinkle with toasted sesame seeds and finely chopped parsley, if desired.
Notes
Ingredient notes:
- Chicken thighs can replace breasts for juicier results.
- Swap rice vinegar with apple cider or white wine vinegar.
- Cornstarch crisps better than flour.
- Sesame oil adds flavor but can be skipped.
- Pound chicken evenly for fast cooking.
- Don’t move chicken while searing - flip when it releases.
- Melt garlic over low heat to avoid burning.
- Simmer sauce to thicken or use a cornstarch slurry if needed. Finish with cold butter for a glossy sauce.