Quick Honey Garlic Chicken

If you popped by my kitchen around 6 pm on a Tuesday, there is a pretty good chance you would catch me making Quick Honey Garlic Chicken while chatting with a friend on speaker, stirring rice with one hand and fishing the honey jar form the back of the cupboard with the other. The first time I cooked this, my kid said the kitchen smelled like a sweet campfire, which is not quite right, but I took the compliment anyway. And yes, I once ate a piece straight from the pan and burned my lip, because patience is not always my spiritual gift.

Why I keep making this on busy nights

I make this when the day got away from me and I refuse to order takeout again. My family goes crazy for the sticky edges and that garlicky glaze that clings to the chicken and the spoon and, well, everything. It uses pantry stuff, so I do not have to plan much. Also, I used to scorch the garlic and it tasted bitter, but I figured out a trick and now it is grand. And on second thought, it is not just a weeknight dish, it is my oops I forgot to defrost anything plan.

(If the sauce looks pale for a second, do not worry. It wakes up once it simmers, promise.)

What you need in a bowl on the counter

• 700 g boneless skinless chicken thighs, cut into bite size pieces breast works if that is what you have
• 3 tablespoons honey I sometimes use maple syrup when I am out, still lovely
• 3 tablespoons low sodium soy sauce tamari or coconut aminos both behave fine
• 4 cloves garlic, finely minced jarred garlic works in a pinch, my grandmother insisted on the fresh stuff, but honestly any version works
• 1 tablespoon rice vinegar apple cider vinegar or a squeeze of lemon if that is easier
• 1 teaspoon toasted sesame oil optional, but it adds that cozy aroma
• 1 tablespoon cornstarch mixed with 2 tablespoons water for a quick slurry
• 1 tablespoon neutral oil for the pan
• A pinch of chili flakes optional heat
• A handful of sliced green onions and a sprinkle of sesame seeds for serving optional but pretty
• Freshly ground black pepper, to taste

Quick digression while we are here. I once spent ten minutes choosing between two garlic heads at the market that looked the same. The vendor said one was spicier and I nodded like I could tell. I could not.

How I cook it when I am not overthinking

1. Stir the sauce base: In a small bowl, combine honey, soy sauce, vinegar, sesame oil, garlic, and chili flakes. Give it a taste, then actually, I find it works better if you add a tiny splash more vinegar now rather than later.
2. Season and sear: Pat the chicken dry with paper towels and sprinkle with pepper. Heat the oil in a large nonstick skillet over medium high until it looks shimmery. Add the chicken in a single layer and let it sit for about 2 to 3 minutes before stirring. This is where I usually sneak a taste, but you do you.
3. Flip and color: Cook until the chicken is mostly cooked through and has some golden spots, about 5 to 6 minutes total. If the fond on the bottom gets too dark, lower the heat and splash a teaspoon of water to loosen it.
4. Sauce time: Pour in the honey garlic mixture and toss to coat. It will bubble. Do not panic if it looks thin at first.
5. Thicken gently: Stir the cornstarch slurry, then drizzle it in while stirring. The sauce will turn glossy within a minute. If it gets too thick, a sip of water loosens it right up.
6. Finish and rest: Turn the heat off and let the chicken sit for 2 minutes. That tiny rest makes the sauce cling like magic. Sprinkle green onions and sesame if you are feeling fancy.

Want to double check doneness I like using an instant read thermometer and aiming for 74 C or 165 F. The USDA temps chart is handy if you like receipts for safety. See the official guidance.

Little notes I learned at the stove

• If your honey has crystallized, warm the jar in a bowl of hot water; it blends much nicer.
• Garlic burns fast in direct hot oil, so I keep it mostly in the sauce rather than frying it first. Less bitter, more mellow sweet.
• Cornstarch can clump if you add it to a boiling sauce in one big go. Drizzle and stir is the vibe.
• I think this tastes even better the next day, the sauce settles in. But my crew rarely leaves leftovers, so what do I know.

Variations I have tried, for curiosity

• Sticky orange twist: Add 2 tablespoons orange juice and a little zest. Bright and cheerful.
• Ginger kick: Grate in a thumb size piece of fresh ginger with the garlic. Cozy heat.
• Maple mustard: Swap honey for maple, add 1 teaspoon Dijon. Unexpected, in a good way.
• Attempted cream splash: I once added a glug of cream to see what happened. It dulled the flavors, not my finest idea.

If you are curious about why cornstarch makes the sauce so shiny and clingy, the folks at Serious Eats explain that velvety trick far better than I can. Worth a look.

Gear that helps, but do not stress

• A large nonstick skillet is ideal to keep the sauce happy and the chicken from sticking.
• Tongs for easy flipping, or a wooden spoon if that is what you have.
• Instant read thermometer for peace of mind.

Oddly enough, if you only have a stainless pan, it still works. Preheat well, use a touch more oil, and you are golden. I said the skillet was essential earlier, and I do love it, but you can get by without. Promise.

How to stash it for later

Let leftovers cool, then pop into an airtight container and refrigerate up to 3 days. Reheat gently over medium low with a splash of water to loosen the sauce, or in the microwave in short bursts. It freezes for about a month, though the sauce can go a wee bit cloudy when thawed, still tasty. Though honestly, in my house it never lasts more than a day.

How I like to serve this, because sides matter

Over fluffy jasmine rice with steamed broccoli is classic and cute. Noodles are brilliant too, and if I am feeling extra I toss in some sugar snap peas right at the end for crunch. My family tradition is a bowl of cucumber slices with rice vinegar on the side to cool things down. If you want perfect rice every time, this simple guide is solid. Jasmine rice step by step.

Pro tips I learned the hard way

• I once tried rushing the sear and crowded the pan, everything steamed, I regretted it because the sauce did not cling the same. Give the chicken space.
• Adding garlic straight to blazing oil made it bitter, so now I keep it in the sauce mix. Much better.
• I used to dump the slurry all at once, actually, it works better if you add half, wait, then add more if you want thicker.
• Honey burns if your heat is cranked. Medium high is enough; let time do the browning.

FAQ because folks ask me these things

Do I need to marinate the chicken
Not at all. The sauce cooks fast and coats nicely. If you have 10 minutes, toss the chicken with a tablespoon of the sauce while the pan heats. That tiny head start helps.

Can I use chicken breast
Yes. Cut it into even pieces and keep an eye on doneness so it stays juicy. Breast cooks a bit quicker.

What can I use instead of soy sauce
Tamari is great. Coconut aminos works for a sweeter profile, maybe add a pinch of salt to balance.

How do I make it spicier
Add more chili flakes or a little spoon of chili crisp. Or toss in a sliced fresh chili if you have one knocking about.

Can I make this gluten free
Use tamari and double check your cornstarch brand. Most are fine, but labels vary.

Why did my sauce turn gummy
Probably too much cornstarch or super high heat. Thin with water, stir, and reduce the heat. It settles down, promise.

Is raw honey better here
Use what you like. I tend to think any decent honey shines once it warms. Fancy is nice, grocery honey works. Cheers to the bees either way.

If you like keeping kitchen notes, you can jot down your tweaks for next time; this recipe is forgiving and friendly, like a good neighbor who returns your spatula.