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.
Whip up this fast and simple chicken tenderloins recipe at home in just minutes, complete with a sweet, sticky, and garlicky sauce. Perfect for weeknight dinners or as an appetizer, this restaurant-style recipe is always a favorite!
Why We Love These Chicken Tenders
- 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 treat for game-day gatherings.
- One-Skillet: Using just one skillet for cooking means easier preparation and minimal cleanup.
- Chicken Tenderloins
- Cornstarch: for coating – adds a little crisp to the chicken.
- Seasonings: salt, pepper, & dried oregano
- Olive oil & butter
- Low Sodium Soy Sauce
- Sriracha or Hot Sauce
- White Wine Vinegar
How To Make Honey Garlic Chicken Tenders
- 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.
What To Serve With Chicken Tenders
Honey Garlic Chicken can be served with Jasmine Rice or Coconut Lime Cauliflower Rice. A Cauliflower Mash, or these Parmesan Crusted Potatoes are also a delicious option. Garlic Asiago Cauliflower Rice is tops. Air Fryer Brussel Sprouts or these Garlicky Lemon Parmesan Broccoli are just as perfect. Also, you could serve these chicken tenders over Creamy Asparagus Pasta or Zoodles and spoon the 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
- Crock Pot Honey Garlic Chicken
Honey Garlic Chicken
- 1 pound chicken tenderloins
- 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
- 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.
- 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 ½ 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.
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.