Honey Garlic Chicken Recipe | Easy Sweet Savory Chicken Dinner with Rice
Sticky-sweet honey garlic chicken cooks fast in one pan and serves over fluffy rice for a takeout-style weeknight dinner. The glossy sauce balances honey, soy, garlic, and a touch of vinegar.
Ingredients
Ingredients
- 1.5 lb boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
- 2 tbsp cornstarch
- 1 tbsp neutral oil (avocado, canola, or light olive oil)
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/3 cup honey
- 1/4 cup low-sodium soy sauce
- 4 cloves garlic, minced (about 1.5 tbsp)
- 1 tbsp rice vinegar (or 2 tsp lemon juice)
- 1 tsp toasted sesame oil
- 1/3 cup water
- 1 tsp cornstarch
- 1 tbsp water (for slurry)
- 1/2–1 tsp red pepper flakes or 1 tsp sriracha (optional)
- 3 cups cooked rice (jasmine or basmati)
- Green onions, thinly sliced
- Sesame seeds
- Steamed broccoli or snap peas
Instructions
Instructions
- Rinse 1.5 cups jasmine rice until the water runs clear, then cook with 2.25 cups water and a pinch of salt; rest covered for 10 minutes and fluff.
- Pat chicken dry, then toss with cornstarch, salt, and pepper until evenly coated.
- Whisk together honey, low-sodium soy sauce, minced garlic, rice vinegar, toasted sesame oil, and water; in a separate cup mix cornstarch with water to make a slurry and set aside.
- Heat a large skillet over medium-high heat, add oil, and sear the chicken in a single layer for 3–4 minutes; flip and cook 2–3 minutes more until golden and just cooked through, then remove to a plate.
- Reduce heat to medium, pour the honey garlic mixture into the skillet, bring to a simmer while scraping up browned bits, then stir in the slurry and cook until the sauce thickens and turns glossy.
- Return the chicken and any juices to the pan, toss to coat, and add red pepper flakes or sriracha if desired; taste and adjust with more vinegar for brightness or honey for sweetness.
- Serve the chicken and sauce over warm rice, then garnish with sliced green onions and sesame seeds; add steamed broccoli or snap peas on the side.
Notes
Use low-sodium soy sauce to prevent oversalting. Avoid overcrowding the pan for a good sear. Simmer gently after adding the slurry to keep the sauce glossy. For gluten-free, use tamari or coconut aminos. Variations: add gochujang or sambal, swap in orange juice, or stir in grated ginger. Great for meal prep; store chicken and rice separately and reheat with a splash of water.