Name: Honey Garlic Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-American
Ingredients: 4 boneless, skinless chicken breasts (or chicken thighs); ¼ cup honey; ¼ cup soy sauce (low sodium preferred); 5-6 cloves garlic, minced (or 2 teaspoons garlic powder); 2 tablespoons rice vinegar (or apple cider vinegar); 1 tablespoon olive oil (for searing the chicken); 1 teaspoon freshly grated ginger (or ½ teaspoon ground ginger, optional); ¼ teaspoon red pepper flakes (optional, for a bit of heat); Salt and black pepper, to taste; 2 teaspoons cornstarch (optional, for thickening the sauce); ¼ cup water (for cornstarch slurry); Sesame seeds (for garnish); Fresh green onions (for garnish)

Description

Honey Garlic Chicken is a simple yet delicious dish that combines sweet honey with savory garlic and soy sauce. This flavorful, quick-to-make recipe is perfect for busy nights, and can be served with rice, vegetables, or noodles. Enjoy a mouthwatering glaze on perfectly seared chicken breasts or thighs, ideal for any occasion.

Ingredients

4 boneless, skinless chicken breasts (or chicken thighs)
¼ cup honey
¼ cup soy sauce (low sodium preferred)
5–6 cloves garlic, minced (or 2 teaspoons garlic powder)
2 tablespoons rice vinegar (or apple cider vinegar)
1 tablespoon olive oil (for searing the chicken)
1 teaspoon freshly grated ginger (or ½ teaspoon ground ginger, optional)
¼ teaspoon red pepper flakes (optional, for a bit of heat)
Salt and black pepper, to taste
2 teaspoons cornstarch (optional, for thickening the sauce)
¼ cup water (for cornstarch slurry)
Sesame seeds (for garnish)
Fresh green onions (for garnish)

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Instructions

Season the chicken with salt and pepper on both sides.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown. Remove the chicken and set aside.
In the same skillet, sauté garlic and ginger (if using) for 30 seconds until fragrant.
Add honey, soy sauce, vinegar, and red pepper flakes to the skillet. Bring to a simmer and stir to combine.
Return the chicken to the skillet, ensuring it’s coated in the sauce. Cover and cook for 5-7 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
If desired, thicken the sauce by mixing cornstarch with water and adding it to the pan. Cook for 2-3 minutes until thickened.
Garnish with sesame seeds and chopped green onions before serving.

Notes

For a spicier version, increase the red pepper flakes or add sriracha.
For a vegan option, substitute honey with maple syrup or agave nectar.
Add vegetables like broccoli or bell peppers to make this a one-pan meal.
For gluten-free, use tamari or coconut aminos instead of soy sauce.