Why You’ll Love Honey Garlic Chicken Recipe

I love this recipe because it takes simple ingredients and turns them into a sauce that’s bold and crave-worthy. The balance of honey sweetness with garlic and savory notes makes every bite irresistible. It’s also quick to make, which makes it perfect for busy weeknights or last-minute meals.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

boneless skinless chicken thighs (or breasts)
salt and black pepper
olive oil
1 cup honey
½ cup soy sauce
4 cloves garlic minced
1 tsp ginger minced (optional)
2 tbsp ketchup or tomato paste (optional for richness)
1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Directions

I begin by seasoning the chicken pieces with salt and black pepper. I heat a bit of olive oil in a large skillet over medium-high heat and add the chicken, cooking it until golden brown on both sides and cooked through. Then I transfer the chicken to a plate and set it aside.

In the same skillet, I add minced garlic (and ginger if I’m using it) and sauté for about 30 seconds until fragrant. I pour in the honey, soy sauce, and ketchup (if using), stirring everything together to create the sauce.

I bring the mixture to a simmer, then add the cornstarch slurry while stirring to thicken the sauce. Once the sauce reaches my desired consistency, I return the chicken to the pan, tossing it so every piece is coated in the sticky sauce.

I let the chicken simmer for a few more minutes so the flavors meld together and the sauce becomes glossy and rich. When it’s ready, I serve the honey garlic chicken hot over rice or noodles.

Servings and Timing

This recipe makes about 4 servings.
Prep time is around 10 minutes.
Cook time is approximately 15–20 minutes.
Total time comes to about 30 minutes.

Variations

I sometimes add red pepper flakes for a touch of heat.
Swapping chicken thighs for breasts works well if I want leaner meat.
For extra depth, I add a splash of rice vinegar or a squeeze of lime juice.
When I want a crispier texture, I coat the chicken lightly in cornstarch before searing.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently in a skillet over medium heat, adding a splash of water if the sauce has thickened too much. I don’t recommend freezing because the sauce can separate when thawed.

FAQs

Can I use chicken breasts instead of thighs?

Yes, I use chicken breasts when I want a leaner option and still get great flavor.

Do I need ginger in the sauce?

Ginger is optional — it adds warmth, but the sauce is still delicious without it.

How do I thicken the sauce?

I make a cornstarch slurry with water and add it to the sauce while simmering.

Can I make this spicy?

I add red pepper flakes or a dash of chili sauce when I want heat.

What should I serve with this chicken?

I usually serve it with rice, noodles, or steamed vegetables.

Can I make this ahead of time?

Yes, I cook it ahead and reheat gently before serving.

Why is the sauce sticky?

The honey caramelizes with the soy sauce to create a naturally sticky, glossy finish.

Can I use garlic powder instead of fresh garlic?

I prefer fresh garlic, but garlic powder works in a pinch.

Is this gluten-free?

Yes, if I use gluten-free soy sauce or tamari.

How do I prevent the chicken from burning?

I make sure to cook the sauce over medium heat and watch closely so the honey doesn’t scorch.

Conclusion

Honey Garlic Chicken is one of those easy, flavorful recipes I turn to when I want a crowd-pleasing meal without complicated steps. With its sweet, savory sauce and tender chicken, it’s perfect for weeknight dinners and pairs beautifully with simple sides like rice or greens.