Delicious Honey Chicken – Sweet, Savory, and Ready in Minutes!
If you’re looking for a quick and flavorful dinner that balances sweet and savory just right, this Honey Chicken is the recipe for you. Made with juicy strips of chicken and coated in a sticky, glossy glaze made of honey, soy sauce, garlic, and ginger, it’s a takeout-style favorite you can make at home in under 30 minutes.
Perfect for weeknight dinners, meal prep, or even a quick lunch, this recipe uses simple ingredients you probably already have in your kitchen.
Ingredients
For the Chicken:
- 1 lb (450g) chicken thighs or breast, cut into thin strips
- Salt and pepper, to taste
- 1 tablespoon oil (vegetable or olive oil)
For the Honey Glaze:
- 1/4 cup soy sauce (regular or low sodium)
- 1/4 cup honey (or substitute with brown sugar for a deeper flavor)
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 2 cloves garlic, finely minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening the sauce)
Instructions
Step 1: Prepare the Chicken
Season the chicken strips lightly with salt and pepper. Pat them dry with paper towels—this helps them sear better and get golden in the pan.
Step 2: Sear the Chicken
In a large skillet or frying pan, heat the oil over medium-high heat. Once hot, add the chicken strips in a single layer (do it in batches if needed). Cook for about 4–6 minutes, flipping halfway through, until both sides are golden and the chicken is nearly cooked through.
Remove the chicken from the pan and set aside.
Step 3: Make the Glaze
In the same pan (don’t clean it—you want those flavorful bits!), add the soy sauce, honey, vinegar, garlic, and ginger. Stir and bring the mixture to a gentle simmer over medium heat.
Let it bubble for 1–2 minutes until slightly thickened and aromatic.
Step 4: Thicken the Sauce
Mix 1 tsp cornstarch with 1 tbsp water to create a slurry. Pour it into the pan and stir immediately. Cook for another 1–2 minutes, stirring constantly, until the sauce becomes glossy and thick—like a glaze.
Step 5: Return Chicken & Caramelize
Add the cooked chicken strips back into the pan. Toss well to coat every piece in the sticky glaze. Let everything simmer for another 2–3 minutes until the chicken is fully cooked, caramelized, and shiny.
Step 6: Garnish & Serve
Sprinkle with dried herbs, sesame seeds, or chopped green onions if desired. Serve hot over steamed rice, noodles, or alongside stir-fried veggies.
Tips & Variations:
- Spicy version: Add a pinch of red pepper flakes or a squirt of sriracha to the sauce.
- Crispy option: Coat the chicken lightly in cornstarch before searing to add a slight crisp to the texture.
- No fresh ginger? Use 1/2 tsp ground ginger instead.
- Meal prep-friendly: Store in the fridge for up to 3–4 days in an airtight container.
Storage & Reheating:
- Store leftovers in the refrigerator for up to 3–4 days.
- Reheat gently in a skillet or microwave with a splash of water to loosen the glaze if needed.