Honey Garlic Chicken

4.88 from 95 votes

Honey Garlic Chicken

This Honey Garlic Chicken recipe features seared chicken tenders smothered in the most amazing honey garlic sauce! This family favorite is easy to make and ready in minutes.

Prep Time5

Cook Time15

Total Time20

Course: Appetizer, Dinner

Cuisine: American, Asian

Keyword: honey garlic chicken, honey garlic chicken recipe

Servings:

Author: Katerina Petrovska

Equipment

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 freshly 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

Prep. Combine the cornstarch, oregano, salt, and pepper in a shallow plate. Pat dry the chicken tenders with paper towels and coat them with the cornstarch mixture.
Pan-fry the chicken tenders. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet set over medium-high heat. Add the 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.
Make the honey garlic sauce. In the meantime, combine the garlic, honey, soy sauce, white vinegar, and hot chili sauce in a mixing bowl; whisk to combine. If you like more heat, add more hot chili sauce.
Combine. 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.
Serve. Remove the honey garlic chicken from the heat and garnish the chicken tenders with parsley and sesame seeds. Drizzle with the pan sauce and serve.

Video

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