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This honey garlic chicken recipe features seared chicken tenders smothered in the most amazing sticky sauce prepared with honey, hot sauce, garlic, and soy sauce. This family favorite is very easy to make – it is absolutely delicious and can be on the table in just 15 minutes using pantry ingredients.
Don’t miss these amazing Honey Garlic Pork Chops or my Honey Garlic Salmon!
Whip up this fast and simple honey garlic chicken recipe at home in just minutes, complete with the most amazing honey garlic sauce. Perfect for weeknight dinners or as an appetizer, this quick dinner idea is sure to become a family favorite!
The sweet, sticky, and garlicky sauce adds so much flavor to the tender chicken, making it a takeout restaurant-style dish that feels like a special treat. Whether you’re looking for something easy to prepare after a busy day or a crowd-pleasing dish for guests, this honey garlic chicken recipe has got you covered.
Why I Love Honey Garlic Chicken
- Quick and Easy: Ready in just 15 minutes, this recipe is perfect for a fast and hassle-free meal.
- Saucy: The sweet and garlicky sauce adds a rich taste that perfectly complements the crispy, juicy chicken.
- Versatile: Suitable as a hearty dinner or as a crowd-pleasing appetizer for game-day gatherings.
- One-Skillet: Using just a single pan for cooking means easier preparation and minimal cleanup.
Recipe Ingredients
For this easy recipe, you’ll use simple pantry staples and a few fresh items to create a delicious honey garlic chicken. The sauce ingredients come together quickly for a flavorful, satisfying meal that’s perfect for any night of the week.
- Chicken Tenderloins – You can also grab some chicken breasts and cut them into strips. Boneless chicken thighs would be a great alternative.
- Cornstarch – Used for coating the chicken tenders to add a little crisp.
- Seasonings: I used salt, black pepper, and dried oregano. Dried thyme or basil are also okay to use.
- Olive oil and butter – We will use both to cook the chicken and to add richness to the sauce. The olive oil can be substituted with vegetable oil.
- Honey – Sweetens the sauce, balancing out the savory and spicy flavors. Maple syrup or agave nectar also work.
- Garlic – I love using fresh garlic, but garlic powder is okay. You’ll need about 1/4 teaspoon per clove or to taste.
- Soy Sauce – You can use regular soy sauce or low sodium to add umami and saltiness to the sauce. Tamari or coconut aminos are good alternatives.
- Sriracha or Hot Sauce – Provides heat and a hint of sweetness to the sauce. Crushed red pepper flakes can be used in a pinch.
- White Wine Vinegar – Adds acidity to balance the sweetness and richness of the sauce.
- Garnish – Chopped fresh parsley or cilantro, plus sesame seeds.
How To Make Honey Garlic Chicken
This recipe for honey garlic chicken tenders is perfect for a busy weeknight, delivering so much flavor in a short cooking time. With just a few simple steps, you can have a delicious, homemade meal on the table in no time.
- Prep the Chicken: Combine cornstarch, salt, pepper, and oregano in a shallow plate. Coat the chicken tenders with the cornstarch mixture.
- Sear: In the meantime, heat up a tablespoon of butter and olive oil in a 12-inch skillet set over medium-high heat. Add the chicken tenders to the hot skillet and cook for 5 minutes. Turn over the chicken, add a tablespoon of butter, and continue to cook for 4 more minutes or until cooked through. Use an Instant Read Thermometer to check for doneness. Chicken is cooked through when the internal temperature registers at 165˚F.
- Make the Sauce: Combine honey, garlic, soy sauce, hot sauce, and vinegar in a small bowl and whisk until completely incorporated. Pour the sauce over the chicken tenders and continue to cook for 2 more minutes or until the sauce thickens.
- Serve: Remove from heat; garnish with parsley and sesame seeds, and serve with the pan sauce.
Serving Suggestions
Honey garlic chicken is incredibly versatile and pairs well with a variety of sides. For a classic touch, serve it with an Asian cucumber salad and a side dish of white rice like this fragrant Jasmine rice or coconut lime cauliflower rice. If you’re in the mood for something hearty, a cauliflower mash or these parmesan crusted potatoes are delicious options. For a unique twist, garlic asiago cauliflower rice is tops.
Looking for veggies? Air fryer brussel sprouts, these easy roasted green beans, or my favorite garlicky lemon parmesan broccoli make perfect accompaniments. If you want to mix things up, serve these chicken tenders over creamy asparagus pasta or zoodles, and don’t forget to spoon that delicious sauce right on top.
How To Store and Reheat Leftovers
- Transfer cooled chicken tenders to an airtight container; spoon the sauce over the chicken, and store in the refrigerator for 3 to 4 days or in the freezer for 3 months.
- To reheat, place the chicken tenders in a baking dish and bake at 300˚F degrees until warm. Or, use your quick and efficient microwave.
More Honey Garlic Chicken Recipes
- Instant Pot Honey Garlic Chicken
- Honey Garlic Chicken and Vegetables Rollups
- Sheet Pan Honey Garlic Lemon Chicken with Potatoes
- Crockpot Honey Garlic Chicken
- Honey Soy Chicken
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Honey Garlic Chicken
Ingredients
- 1 pound chicken tenderloins, or boneless skinless chicken breasts cut into strips
- 3 tablespoons cornstarch
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 3 tablespoons honey
- 2 tablespoons low sodium soy sauce
- 1 tablespoon white wine vinegar,
- ½ tablespoon sriracha or hot chili sauce, or to taste
- chopped fresh parsley, for garnish
- sesame seeds, for garnish
Instructions
- In a shallow plate, combine cornstarch, oregano, salt, and pepper.
- Pat dry the chicken tenders with paper towels and then coat them with the cornstarch mixture.
- In the meantime, heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet set over medium-high heat.
- Add chicken tenders to the hot skillet and cook for 5 minutes. Flip over the chicken tenders, add the remaining butter to the skillet, and continue to cook for 4 to 5 more minutes or until the chicken is cooked through.
- In the meantime, combine garlic, honey, soy sauce, white vinegar, and hot chili sauce in a mixing bowl; whisk to combine. If you like more heat, add more of the hot chili sauce.
- Lower the heat to medium. Add the sauce to the chicken and continue to cook for 2 more minutes or until the sauce starts to thicken. Turn the chicken over to coat with the sauce.
- Remove from heat and garnish the chicken tenders with parsley and sesame seeds.
- Drizzle with the pan sauce and serve.
Equipment
Notes
- Chicken: If you only have chicken breasts, lay the chicken breast flat on a cutting board. Using a sharp knife, slice the chicken breast lengthwise into long, thin strips. Aim for a thickness similar to that of a chicken tenderloin, typically about 1/2 inch thick.
- Crispy Chicken: Pat the chicken pieces dry with paper towels before coating them. After coating the chicken, let it sit for about 10-15 minutes. This helps the coating adhere better and form a crust when cooked. Make sure the oil in the skillet is hot enough before adding the chicken. The oil should shimmer and possibly show a slight wisp of smoke. If the oil isn’t hot enough, the chicken will absorb it and become soggy rather than crisp.
- White Wine Vinegar: If you need a substitute for the vinegar, you can use rice vinegar or apple cider vinegar.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Sounds delicious and easy!
Thank YOU! I’m very glad you enjoyed it! 🙂
Easy and super yummy! I used everything from my pantry – no need to buy a thing (yay)
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂