Honey Garlic Chicken Delight (Printer-Friendly)
Tender chicken glazed with a sticky honey garlic sauce, perfect for a quick flavorful dinner.
# What You’ll Need:
→ Chicken
01 -
2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
02 -
1/4 cup cornstarch
03 -
1 large egg, beaten
04 -
1/4 teaspoon salt
05 -
1/4 teaspoon black pepper
06 -
2 tablespoons vegetable oil
→ Honey Garlic Sauce
07 -
1/2 cup honey
08 -
1/4 cup low sodium soy sauce
09 -
1/4 cup water
10 -
2 tablespoons rice vinegar
11 -
4 cloves garlic, minced
12 -
1 tablespoon sesame oil
13 -
1 teaspoon freshly grated ginger
14 -
1/2 teaspoon red pepper flakes (optional)
15 -
1 tablespoon cornstarch
16 -
2 tablespoons cold water
→ Garnish (optional)
17 -
Sesame seeds
18 -
Chopped green onions
# Steps to Follow:
01 -
In a large bowl, toss chicken cubes with cornstarch, salt, and black pepper until evenly coated. Add the beaten egg and mix until the chicken is fully coated.
02 -
Heat vegetable oil in a large skillet over medium-high heat. Add chicken in a single layer without overcrowding. Cook 5-7 minutes, flipping occasionally, until golden brown and fully cooked to 165°F internal temperature. Remove and drain on paper towels.
03 -
In a medium saucepan, combine honey, soy sauce, water, rice vinegar, minced garlic, sesame oil, grated ginger, and red pepper flakes. Bring to a simmer over medium heat, stirring occasionally.
04 -
Whisk cornstarch with cold water until smooth. Gradually add slurry to simmering sauce, whisking constantly. Continue simmering for 2-3 minutes until sauce thickens to coat the back of a spoon.
05 -
Add cooked chicken to the sauce and toss to coat evenly. Cook for an additional 1-2 minutes to meld flavors.
06 -
Transfer to a serving dish, garnish with sesame seeds and chopped green onions if desired. Serve immediately with rice, noodles, or vegetables.
# Helpful Hints:
01 -
For gluten-free preparation, substitute tamari for soy sauce and verify rice vinegar is gluten-free.
02 -
Chicken thighs may be used instead of breasts; adjust cooking time accordingly.
03 -
The sauce can be prepared ahead and refrigerated up to 3 days; reheat before combining with chicken.