If you didn’t already know this from my baked honey garlic chicken, honey garlic chicken foil packets, honey garlic chicken thighs, instant pot honey garlic chicken, or my Slow Cooker Honey Garlic Pork Tenderloin, we’re big fans of honey garlic anything over here. 😉 This stovetop honey garlic chicken is just another incredible way to enjoy the sweet, tangy, salty, sticky deliciousness that is honey garlic sauce. And bonus: it takes 25 minutes to make! Want to make it in the slow cooker? Try my Crock Pot Honey Garlic Chicken recipe!
Honey garlic chicken ingredients:
This recipe is made entirely of ingredients you probably already have in your pantry!
Honey: the MVP of this sweet, sticky sauce. Use plain, clear, liquid honey, not flavored or creamed. Chicken Broth: gives the chicken plenty of moisture and acts as a flavorful base for the honey garlic sauce. I recommend using low sodium so the sauce isn’t too salty. Soy Sauce: I always use low sodium soy sauce as well so I can control the saltiness of my sauce. If you use regular soy sauce you may want to adjust the amount of salt you add later. Cider Vinegar: adds a kick of tangy flavor. I prefer to use apple cider vinegar, but if all you have is white vinegar that will work as well. Minced Garlic: you can use freshly minced garlic, store-bought minced garlic, or even finely chopped garlic. Cornstarch: helps thicken the sauce. Salt: enhances the other flavors within the sauce. Add as much or as little as you like. Red Pepper Flakes: optional, but definitely recommended if you like spice! Chicken Breasts: use boneless and skinless chicken breasts. Chicken thighs will work as well if that’s what you have. Cornstarch, Salt, and Pepper: coats the outside of the chicken before it’s browned and absorbs moisture as it cooks to help it get that crispy exterior. Canola Oil: used to brown the chicken before it simmers in the sauce to give it that crispy finish and help lock in the moisture and flavor.
How to make honey garlic chicken
Any dinner I can make in under 30 minutes is a dinner I can get on board with…especially when it tastes this good!
Can you use chicken thighs?
Absolutely! If you prefer chicken thighs, they will work in this recipe, just make sure you’re using boneless and skinless. Keep in mind this may alter the cook time, so be sure to verify that the internal temperature of the chicken has reached at least 165ºF before you serve it.
Can you use frozen chicken?
You can use frozen chicken if that’s what you have on hand, but it will likely take roughly double the amount of time to cook all the way through and you may end up with touch, rubbery chicken. The better option is to follow these steps to quickly thaw frozen chicken:
Place the frozen chicken into a large ziplock bag, then set the bag into a bowl of room temperature water. Let it sit until the chicken is thawed fully, changing the water out every 20 minutes so it doesn’t get too warm. Proceed with the recipe!
Tips and tricks for honey garlic chicken
If your sauce is too thin, make a cornstarch slurry by whisking together equal parts cornstarch and water. Whisk that into the sauce, very little bits at a time, until it has reached your desired texture. Keep in mind that the sauce will also thicken as it sits. If your sauce is too thick, add a splash of water or chicken broth to thin it out. Play with spice. If you love heat, add more red pepper flakes or even a drizzle of sriracha. If you’re not a fan of spice, simply omit the red pepper flakes. Coat the chicken. Coating the chicken in the cornstarch mixture is optional, but it really does result in a crispier chicken since the cornstarch can help absorb moisture as the chicken cooks. Drain the oil. After you brown the chicken, drain any excess oil from the pan so that your sauce doesn’t end up greasy.
Serving suggestions
I love to serve honey garlic chicken over a bed of rice (this instant pot brown rice is a favorite!) You could also serve it with white rice, quinoa, or cauliflower rice for a low-carb option. If you want to round out your meal with a couple of sides, try serving your honey garlic chicken next to steamed broccoli, honey glazed carrots, or homemade dinner rolls.
How to store
Leftover honey garlic chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen then microwave or warm on the stove until heated through. If the sauce is too thick, add a splash of water to thin it out.
More easy chicken recipes
Teriyaki Chicken Slow Cooker Honey Lemon Chicken Crockpot Orange Chicken Slow Cooker BBQ Chicken
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