Description
Tender, juicy chicken coated in a sweet and savory honey garlic sauce. A quick and easy weeknight meal that’s better than takeout!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, beaten
- 2 tablespoons vegetable oil, for cooking
- 1/2 cup honey
- 1/4 cup soy sauce (low sodium preferred)
- 1/4 cup water
- 4 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon cornstarch
- Sesame seeds
- Chopped green onions
Instructions
- Prepare the Chicken: In a large bowl, combine the chicken cubes, cornstarch, salt, and pepper. Make sure each piece of chicken is well coated. Add the beaten egg and toss until evenly coated.
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer (cook in batches if needed). Cook for 5-7 minutes, turning occasionally, until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove and drain on paper towels.
- Make the Honey Garlic Sauce: In a medium saucepan, whisk together honey, soy sauce, water, minced garlic, rice vinegar, sesame oil, and red pepper flakes (if using).
- In a small bowl, whisk together the remaining 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth.
- Pour the cornstarch slurry into the saucepan with the honey garlic mixture.
- Bring the sauce to a simmer over medium heat, stirring constantly. Continue to simmer for 2-3 minutes, or until the sauce has thickened to your desired consistency. It should be thick enough to coat the back of a spoon.
- Taste the sauce and adjust the seasonings as needed. You can add more honey for sweetness, soy sauce for saltiness, or red pepper flakes for heat.
- Combine Chicken and Sauce: Add the cooked chicken to the saucepan with the honey garlic sauce. Toss to coat evenly. Cook for another 1-2 minutes, allowing flavors to meld.
- Serve and Garnish: Remove from heat. Transfer to a serving dish. Garnish with sesame seeds and chopped green onions (if desired). Serve immediately over rice, noodles, or your favorite side dish.
Notes
- Chicken Thighs: Substitute chicken thighs for a more flavorful and moist option. Trim excess fat before cubing.
- Ginger: Add a teaspoon of grated fresh ginger to the sauce.
- Vegetables: Add bell peppers, onions, or broccoli to the skillet after cooking the chicken.
- Spicy Kick: Increase red pepper flakes or add hot sauce.
- Thickening the Sauce: Add more cornstarch slurry if needed (mix cornstarch with cold water first).
- Sweetness Adjustment: Add lemon juice or rice vinegar if the sauce is too sweet.
- Gluten-Free: Use tamari instead of soy sauce.
- Marinating the Chicken: Marinate chicken in soy sauce, garlic, ginger, and honey for at least 30 minutes before cooking.
- Air Fryer Option: Air fry chicken at 400°F (200°C) for 12-15 minutes, then toss with sauce.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes