
Honey garlic chicken is one of those recipes I reach for when I want something both comforting and quick. Sweet sticky sauce clings to juicy chicken with just enough savoriness to keep you coming back for more. Whether served over fluffy rice or with roasted veggies this dish feels like a takeout treat without the wait or the bill.
I started making this dish one evening when I wanted our family dinner to feel a little special. My husband always asks for a double batch so there are leftovers for lunch.
Ingredients
- Boneless chicken thighs: Easily the juiciest part of the chicken. Choose fresh not frozen for best texture.
- Cornstarch: Coats the chicken for that velvety exterior plus helps the sauce thicken beautifully. Look for a brand with no additives.
- Pepper and salt: Adds basic seasoning. Use fresh cracked pepper for deeper flavor.
- Garlic: Must be fresh and minced for the best punchy taste.
- Honey: Choose a good quality local honey for more depth and aroma.
- Brown sugar: Rounds out the sauce and deepens the caramel notes. Dark brown sugar gives a richer finish if you have it.
- Chicken broth: Provides moisture and ties the sauce together. Use low sodium to control saltiness.
- Rice vinegar: Brightens the sauce and keeps it from tasting too heavy. Go for unseasoned vinegar.
- Soy sauce: Brings umami. Use lower sodium if you are watching your salt.
- Butter: Adds a little richness for restaurant quality flavor. Real butter only.
- Chili flakes: For gentle heat. Add more or less depending on your spice tolerance.
- Parsley: For a pop of color and fresh finish. Flat leaf parsley gives the best flavor.
- Vegetable oil: Neutral oil ideal for quick frying. Choose one with a high smoke point like canola or sunflower.
Instructions
- Prepare the Chicken:
- Cut the boneless chicken thighs into strips and place in a bowl. Add a pinch of salt, pepper, and cornstarch. Toss thoroughly until every piece is evenly coated. This coating helps lock in juices and creates a smooth outside that soaks up the sauce.
- Make the Sauce Base:
- In a small bowl, combine chicken broth, soy sauce, rice vinegar, brown sugar, and honey. Stir until the sugar is dissolved and everything is well blended. Set this aside so it is ready to go.
- Cook the Chicken:
- Heat vegetable oil in a large skillet over medium high. When hot, add the coated chicken strips. Spread them out to avoid crowding. Sear for about 5 minutes on the first side so the bottom gets a golden crispy crust. Flip each piece and cook another 2 to 3 minutes until browned all over.
- Sauté the Garlic and Add Butter:
- Lower the heat to medium. Toss in the butter and minced garlic. Stir constantly for about a minute. You want the garlic to get fragrant but not browned. The butter will help deglaze the pan and keep everything moist.
- Sauce It Up:
- Pour the sauce mixture into the pan with the chicken. Scrape up any caramelized bits stuck at the bottom, let it all mix together. Bring everything to a simmer and let cook until the sauce thickens and the chicken is completely cooked through. Usually about 3 to 5 minutes.
- Finish with Heat and Herbs:
- Sprinkle in chili flakes to bring gentle warmth. Stir until they are mixed in. Turn off the heat and fold in the chopped parsley. The final toss coats the chicken in a glossy sticky sauce ready to serve.

The honey in this recipe always reminds me of visiting my grandparents farm. One summer my grandfather gave me a jar of honey from his own bees so every time I make this I think of that summer and how simple ingredients can shine.
Storage Tips
Store any leftovers in an airtight container up to three days in the fridge. If you want to freeze, allow the chicken to cool first then pack into freezer safe bags or containers. You can reheat right in the microwave or gently on the stovetop with a splash of water to refresh the sauce.
Ingredient Substitutions
If you only have chicken breasts, slice them thin and watch carefully so they do not dry out. Maple syrup works instead of honey for a different sweet note. Tamari makes an easy gluten free swap for soy sauce. No rice vinegar Use apple cider vinegar instead.
Serving Suggestions
This dish begs for a bowl of steamy jasmine rice. I love adding a side of roasted broccoli or snap peas to balance the sweetness. If you want to go low carb, try serving over cauliflower rice or tucked into lettuce wraps for a crunchy bite.
A Bit of Context
Honey garlic chicken is inspired by a blend of East Asian flavors. The pairing of sweet honey and fragrant garlic is popular in both Chinese and Korean cooking. At home, this style of stir fry has become a weeknight classic because the flavors taste slow cooked but come together in a flash.

Let the sauce bubble for at least a few minutes so it thickens and really hugs each piece. Try this once and you will want to make it again and again.
Frequently Asked Questions
- → How do I keep the chicken juicy?
Cook the chicken quickly over medium-high heat and avoid overcooking. Searing seals in moisture, and simmering in sauce keeps the meat tender.
- → What sides go well with honey garlic chicken?
Steamed rice, sautéed vegetables, or a light salad complement the sweet and savory sauce perfectly.
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well. Adjust the cooking time and avoid drying out the meat for best results.
- → Is the dish spicy with chili flakes?
The chili flakes add a gentle heat. You can adjust the amount for milder or spicier flavors as you prefer.
- → What can I use instead of rice vinegar?
Apple cider vinegar or white wine vinegar are good substitutes if rice vinegar isn't available.
- → Can this dish be made ahead of time?
Yes, prepare it in advance and gently reheat before serving. The flavors deepen after resting.