Go Back

Light Honey Garlic Chicken - A Simple, Flavor-Packed Dinner

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.25 to 1.5 pounds boneless, skinless chicken breasts or thighs, thinly sliced
  • 1 tablespoon olive oil or avocado oil
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 3–4 cloves garlic, minced
  • 1/4 cup low-sodium chicken broth
  • 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 3 tablespoons honey
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 teaspoon toasted sesame oil (optional but recommended)
  • 1–2 teaspoons cornstarch mixed with 2 tablespoons cold water (slurry)
  • Red pepper flakes, to taste (optional)
  • 2 green onions, thinly sliced, for garnish
  • Sesame seeds, for garnish (optional)
  • Lemon or lime wedges, for serving (optional)

Method
 

  1. Prep the chicken: Pat the chicken dry and slice into thin, even strips. Season with salt and pepper. Dry chicken browns better and cooks more evenly.
  2. Whisk the sauce: In a small bowl, mix chicken broth, soy sauce, honey, vinegar, and sesame oil. Taste and adjust sweetness or acidity if needed.
  3. Heat the pan: Warm the oil in a large skillet over medium-high heat. When the oil shimmers, it’s ready.
  4. Sear the chicken: Add the chicken in a single layer. Cook without moving for 2–3 minutes to get some caramelization, then flip and cook another 2–3 minutes until nearly cooked through. Work in batches if needed. Do not overcrowd.
  5. Add the garlic: Reduce heat to medium. Push chicken to the sides, add garlic to the center, and stir for 20–30 seconds until fragrant. Avoid burning.
  6. Pour in the sauce: Stir to coat the chicken. Simmer for 1–2 minutes. If you like a bit of heat, add a pinch of red pepper flakes now.
  7. Thicken lightly: Stir the cornstarch slurry, then drizzle in while stirring. Simmer 30–60 seconds until the sauce turns glossy and just coats the chicken. You may not need all the slurry; add gradually.
  8. Finish and taste: Turn off the heat. Taste the sauce and adjust with a pinch of salt, a splash of soy for savory depth, or a squeeze of lemon/lime for brightness.
  9. Garnish and serve: Top with green onions and sesame seeds. Serve over steamed rice, cauliflower rice, or sautéed greens.