Name: Honey Garlic Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 4 boneless, skinless chicken breasts; 1⁄4 cup honey; 3 tablespoons soy sauce; 1 tablespoon apple cider vinegar; 3 cloves garlic, minced; 1 teaspoon ginger, grated; 2 tablespoons olive oil; Salt and pepper, to taste; 1 tablespoon cornstarch; 1 tablespoon water; Sesame seeds, for garnish; Chopped green onions, for garnish

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This honey garlic chicken is a quick and flavorful dish that brings together sweet, savory, and tangy flavors in a glossy, sticky sauce. Made with tender chicken breasts, fresh garlic and ginger, honey, and soy sauce, it’s the kind of recipe I turn to when I want maximum flavor with minimal effort. Perfect for busy weeknights or a cozy weekend dinner.

Honey Garlic Chicken

Why You’ll Love This Recipe

I love how this dish balances comforting sweetness with zesty brightness from apple cider vinegar and the warm depth of soy sauce and ginger. It takes just 35 minutes from start to finish, yet tastes like something I spent hours making. The chicken turns out juicy every time, and that thick honey garlic glaze clings beautifully to every bite. It’s beginner-friendly, uses pantry staples, and pairs well with so many sides—from rice to noodles or crisp lettuce wraps. It’s also easy to tweak based on what I have in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts
1⁄4 cup honey
3 tablespoons soy sauce
1 tablespoon apple cider vinegar
3 cloves garlic, minced
1 teaspoon ginger, grated
2 tablespoons olive oil
Salt and pepper, to taste
1 tablespoon cornstarch
1 tablespoon water
Sesame seeds, for garnish
Chopped green onions, for garnish

Directions

I start by seasoning both sides of the chicken breasts with salt and pepper.
In a small bowl, I whisk together the honey, soy sauce, apple cider vinegar, garlic, and ginger to create the sauce.
I heat olive oil in a large skillet over medium-high heat until it’s shimmering.
Then, I sear the chicken breasts for 6–7 minutes on each side, cooking them through and getting that nice golden crust. I remove the chicken and set it aside.
Into the same skillet, I pour in the honey garlic sauce and bring it to a simmer, scraping up the browned bits from the pan.
While the sauce simmers, I mix cornstarch and water into a slurry in a separate bowl.
I pour the slurry into the sauce and stir constantly for 2–3 minutes until it thickens and gets glossy.
I return the chicken to the skillet and spoon the sauce generously over each piece.
I let the chicken simmer in the sauce for another 2–3 minutes so the flavors meld together.
Off the heat, I sprinkle sesame seeds and chopped green onions over the top, then serve the chicken hot with my favorite sides.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Rest Time: 5 minutes
Total Time: 35 minutes
Calories per serving: Approximately 350

Variations

Spicy Kick: I like to add red pepper flakes or a dash of sriracha to the sauce when I want some heat.
Chicken Thighs: This works beautifully with boneless skinless thighs too, which are extra juicy.
Vegetarian Twist: I’ve swapped the chicken for crispy tofu or tempeh, and the sauce still shines.
Citrus Touch: Sometimes I add a splash of orange juice or zest for a brighter, fruitier flavor.
Gluten-Free: I replace soy sauce with tamari or coconut aminos to make it gluten-free.

Storage/Reheating

After cooking, I let the chicken cool for no more than two hours before storing.

Refrigerator:
I store leftovers in an airtight container in the fridge for up to 4 days. I reheat gently in a skillet over low heat, adding a splash of water or extra sauce to keep it moist.

Freezer:
For longer storage, I freeze the chicken and sauce in a freezer-safe container for up to 2 months. I thaw overnight in the fridge before reheating.

Portions:
I often divide leftovers into individual portions so I can grab-and-reheat easily for lunch or a quick dinner.

Extra Sauce:
If I have leftover sauce, I store it in a small jar and warm it separately before pouring it over reheated chicken.

FAQs

Can I use bone-in chicken instead of boneless for this recipe?

Yes, I can use bone-in chicken, but I adjust the cooking time accordingly. Bone-in pieces take longer—closer to 10–12 minutes per side depending on thickness.

How can I make this dish gluten-free?

I use tamari or coconut aminos in place of soy sauce to make the dish gluten-free without sacrificing flavor.

Can I store leftovers, and how long do they last?

Absolutely. I store them in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.

What side dishes pair well with honey garlic chicken?

I often serve it with jasmine rice, steamed broccoli, stir-fried veggies, or even noodles tossed with sesame oil. It also works well in lettuce wraps for a lighter meal.

Can I adjust the sweetness of the sauce?

Yes, I reduce the honey slightly for a less sweet version or add a splash more vinegar if I want it tangier. It’s easy to tweak to my taste.

Conclusion

Honey garlic chicken is one of those dishes that always finds its way back into my dinner rotation. It’s fast, flavorful, and satisfying without being heavy or overly complicated. I love how adaptable it is—great with rice, noodles, or greens—and it stores well for lunches later in the week. Whether I’m cooking for a crowd or just myself, this recipe delivers on comfort and taste every single time. Try it once, and I’m pretty sure it’ll become a staple in your kitchen too.