Free Dinner Recipes E-book!   Download Now

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Almond Eater logo

  • Browse Recipes
    • Recipes by Course
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
      • The Almond Eater Monthly Cooking Challenge
    • Recipes by Diet
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • Meet Erin
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Browse Recipes +
    • Recipes by Course +
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
      • The Almond Eater Monthly Cooking Challenge
    • Recipes by Diet +
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • About Erin
  • Contact

Home » Recipes » Dinner

Honey Garlic Chicken

By Erin · September 12, 2022 · 31 Comments

Jump to Recipe Print Recipe
  • Share
  • Tweet
Gluten FreeDairy Free
diced cooked chicken in a skillet covered in sauce on top and chicken overtop of white rice on the bottom

Put the takeout menu down! This homemade Honey Garlic Chicken tastes so much better and is budget-friendly, too! Drenched in a sweet and sticky sauce, the chicken bites are easy to make in one skillet and are ready to eat in just 15 minutes.

diced cooked chicken in a skillet with an Asian sauce and green onions

 Are you a die-hard fan of the classic takeout chicken dishes, like General Tso’s and orange chicken? Then you’re going to love this Honey Garlic Chicken recipe! It’s easy to make, ready in 15 minutes, and is equally as satisfying as your favorite takeout order.

 A skillet full of garlicky pan-fried chicken bites is finished in a sweet, savory, and spicy glaze. Not only are the bites completely succulent and bold, but they’re best served over a bed of fluffy rice, quinoa, or cauliflower rice to soak up every last drop of sauce.

 The honey garlic sauce has only 4 ingredients, which you probably already have on hand. I recommend making a double batch because it’s fantastic over chicken wings, pork chops, as a dipping sauce for chicken tenders, and so much more. 

orange glazed chicken in a bowl over white rice and topped with green onions

Recipe features

  • It’s simple, made in one skillet, and uses minimal ingredients. 
  • The recipe takes 15 minutes from start to finish, making it a great choice for quick weeknight dinners.
  • You won’t be able to get enough of the sauce! It’s the perfect blend of sweet, savory, and spicy, and made with only 4 ingredients.

Ingredient notes:

Chicken thighs - Boneless and skinless chicken thighs are easiest here. They’re full of flavor, very juicy, and affordable. If all you have are bone-in chicken thighs, go ahead and use them, but remove the bones before getting started. Chicken breasts can also be used but they cook even faster, so watch them carefully and adjust the cooking time accordingly. 

Olive oil and butter - Yes, you need both. Oil prevents the chicken from sticking to the skillet and creates a beautiful golden crust while butter infuses the sauteed garlic with extra rich flavors.

Honey - Equal parts honey and soy sauce are the base of the honey garlic sauce. Honey is a must for the signature bright, sweet flavor and sticky finish. You could use maple syrup instead but the flavor won’t be quite as vibrant.

Soy sauce - Or use tamari, coconut aminos, or gluten free soy sauce if you’re gluten free.

Cornstarch - To help thicken the sauce. Arrowroot works just as well.

Step-by-step instructions

Step 1: Season and brown the chicken. Season the diced chicken thighs with salt while you wait for the oil to warm in the skillet. Once the oil is shimmering, add the chicken and cook until the pieces are golden brown and cooked through.  

diced cooked chicken in a skillet

 Step 2: Make the honey garlic sauce. Whisk the honey, soy sauce, sriracha, and arrowroot together in a bowl. Set it aside while you work on the rest.

 Step 3: Sauté the garlic. Add the butter and garlic into the skillet with the chicken. Cook until the garlic is very fragrant.

 Step 4: Coat the chicken in sauce. To finish, turn the heat down and pour the sauce over the chicken and garlic. Stir until the chicken is coated and the sauce is starting to thicken.

Step 5: Serve. Plate the honey garlic chicken bites on their own or over a bed of grains. Garnish with green onions, then enjoy!

Tips and FAQs

  • Leave the chicken alone as it cooks. This will help to form a seared crust on the surface of each piece while the middle stays tender. Flip the pieces once or twice while they cook, but avoid continuously stirring. 
  • You’ll know the chicken bites are done cooking when the inside is no longer pink, the juices run clear, and the internal temperature reaches 165ºF. Chicken thighs are slightly more forgiving if overcooked, but chicken breasts dry out quickly.
  • Is the sauce not thick enough? Turn up the heat on the stove after pouring the sauce over the chicken. The medium-high heat should speed up the thickening process.

What do you serve with honey garlic chicken bites?

I love serving this chicken over a bed of fluffy rice, cauliflower rice, mashed potatoes, or quinoa, and a side of vegetables, like steamed broccoli or green beans.

What else can I use the honey soy sauce for?

Repurpose the honey soy sauce for a variety of delicious uses, such as:

  • Meat marinade - Omit the arrowroot and add a splash of lime juice, lemon juice, or rice vinegar to loosen the thick and sticky sauce. Pour it over chicken, pork, and steak bites in a shallow dish and let them marinate for up to 8 hours.
  • Finishing glaze - Once the chicken wings, sauteed shrimp, or crispy tofu are finished cooking, toss them in the sauce as a beautiful and flavorful finishing glaze.
  • Dipping sauce - Serve a bowl of sauce with chicken tenders, nuggets, dumplings, sushi, sashimi, sweet potatoes, pretzels, and more for dipping. 
diced chicken in a skillet covered in an orange-colored sauce

Storage

Refrigerator: Store the cooked and glazed chicken in an airtight container in the refrigerator for up to 3 days.

Freezer: Transfer the cooked and cooled honey garlic chicken to an airtight container or ziplock bag and freeze for up to 3 months. Let it thaw overnight in the fridge before reheating in a skillet.

More healthy takeout-inspired recipes

  • Teriyaki Noodles
  • General Tso's Chickpeas
  • Healthy Mongolian Beef

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

diced cooked chicken in a skillet with an Asian sauce and green onions

Honey Garlic Chicken

Put the takeout menu down! This homemade Honey Garlic Chicken tastes so much better and is budget-friendly, too! Drenched in a sweet and sticky sauce, the chicken bites are easy to make in one skillet and are ready to eat in 15 minutes.
5 from 3 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Author: Erin

Ingredients

  • 1.5 lb. chicken thighs boneless, skinless; diced
  • salt
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 garlic cloves minced
  • green onion for garninsh

for the sauce:

  • ¼ cup honey
  • ¼ cup soy sauce
  • 1 teaspoon sriracha
  • 2 teaspoon cornstarch or sub arrowroot

Instructions

  • If you haven't already, cut the chicken into bite-sized pieces, then season it with salt.
  • Heat olive oil over medium heat in a skillet, then add the chicken and cook it until it's cooked through and golden brown on the outside.
  • While the chicken is cooking, make the sauce: whisk honey, soy sauce, sriracha, and cornstarch together in a glass measuring cup or bowl.
  • Once the chicken is cooked, add the butter and garlic to the skillet and sauté for 1 minute.
  • Reduce heat to low, then pour in the sauce and stir until the chicken is coated. If the sauce isn't thickening, turn the heat back up to medium, and if it's thickening too quickly, remove the skillet from the heat and add 1 tablespoon of water to the skillet to thin it out.
  • Top with green onions and enjoy!

Notes

*Calories are per serving and are an estimation

Nutrition

Calories: 509kcal | Carbohydrates: 20g | Protein: 29g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 174mg | Sodium: 991mg | Potassium: 402mg | Fiber: 0.2g | Sugar: 18g | Vitamin A: 222IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 2mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was originally published in January 2019. It was updated with new text and photos in September 2022.

« Orange Scones
Cottage Cheese Dip »

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Evelyn Carter says

    February 26, 2019 at 3:10 am

    Great idea. I love that it's so much healthier than using regular white rice. Thanks for sharing,

    Reply
  2. Brittney says

    July 17, 2017 at 5:51 pm

    Substituted coconut amino for soy sauce since I have soy allergies and my hubby couldn't tell a difference! This nite weekly dinner! Thanks third recipe!!

    Reply
    • Erin says

      July 17, 2017 at 7:07 pm

      This makes me so happy--I'm glad the coconut aminos worked and that you and your husband loved it!

      Reply
  3. Stacey says

    January 25, 2017 at 6:56 pm

    We add shredded carrots and fresh chopped green onions for crunch. Fave with my 3 (4 if you count the hubby) boys!

    Reply
    • Erin says

      January 26, 2017 at 8:03 am

      I'm so glad your family enjoys it! Thanks for the feedback 🙂

      Reply
  4. Milo says

    August 08, 2016 at 7:52 pm

    5 stars
    Made this tonight and added a chopped bell pepper. It was so delicious! Bought the pre-prepared cauliflower "rice" from Trader Joes. Super easy and seriously tasty! Thanks for the great recipe. 🙂

    Reply
    • Erin says

      August 09, 2016 at 6:39 pm

      I'm so glad you liked it!

      Reply
  5. Sue @ This Mama Runs for Cupcakes says

    February 19, 2016 at 9:25 pm

    I've totally gotten on the cauliflower rice train and I'm obsessed with it! This looks so yummy!

    Reply
  6. CakePants says

    February 17, 2016 at 10:39 pm

    This honey garlic chicken looks like the dinner I didn't even know I've been needing! I'm looking forward to trying this, and SOON! The sauce looks downright irresistible.

    Reply
    • Erin says

      February 19, 2016 at 11:11 pm

      It IS irresistible 😉 I hope you try it!

      Reply
  7. Tracy says

    February 17, 2016 at 9:26 pm

    I made this tonight. Chicken was excellent and very easy. My hubby was not a big fan of the cauliflower rice. Maybe I let it get too soft. You didn't specify how long to cook cauliflower for, so I sorta tested it and guessed. Will try it again another time. Thank you for sharing!

    Reply
    • Erin says

      February 19, 2016 at 11:10 pm

      Hi Tracy, I'm so glad you and your husband liked the chicken! As for the cauliflower, I typically just cook it until it's soft--slightly softer than I'd make it if I were just eating cauliflower as a side. I hope that helps, and thanks for the feedback!

      Reply
  8. Sarah @ Making Thyme for Health says

    February 17, 2016 at 4:49 pm

    I wish I could get myself to wake up earlier but I hate getting up when it's dark outside, waaaah. I would probably be so much more productive too. Especially if I could get my workout in before I start shooting recipes, that way I'm not rushing, trying to beat the sunlight.

    Anyways, this sounds like a delicious meal. I can see why Miguel craves it. I bet it would be great with tofu too!

    Reply
    • Erin says

      February 19, 2016 at 11:08 pm

      Waking up early sucks if you don't go to bed early...which I learned this morning when I slept in until 6:30 because I didn't go to bed until late. Whooooops! Hey, it's a work in progress 😉 And Yes it would definitely be good with tofu!

      Reply
  9. Ashley @ Fit Mitten Kitchen says

    February 17, 2016 at 4:28 pm

    Okay, wow. That sauce? So easy and amazing. I actually just had Drewbert buy some cauliflower so maybe we will have this one night this week!

    Reply
    • Erin says

      February 19, 2016 at 11:04 pm

      hehe Yes! Miguel liked the cauli rice so I bet Drew would too.

      Reply
  10. Margaret @ Simple Fit Foodie says

    February 17, 2016 at 2:25 pm

    Cauliflower rice is the BEST! I dont make it much and I dont know why. Its so great!

    Reply
  11. Diana says

    February 17, 2016 at 2:03 pm

    This looks like such an easy, delicious week night meal. I don't know if you have a Trader Joe's near you but they sell bags of "cauliflower rice" now.

    Reply
    • Erin says

      February 19, 2016 at 11:03 pm

      Yes I've seen them! Next time I think I'll buy it because I can't imagine it NOT being good.

      Reply
  12. lindsay says

    February 17, 2016 at 1:13 pm

    girl you know i love me some garlic and asian goodness! that sauce, divine!

    Reply
  13. ACKTIVE LIFE says

    February 17, 2016 at 11:21 am

    As of right now, I LOVE watching "Girlfriend's Guide to Divorce"...It is like the new version of "Sex and the City". I love the characters, the fashion, and that the women are real and totally kookie...

    Reply
    • Erin says

      February 19, 2016 at 11:02 pm

      Ohhhh I think I've heard of that show? I love SITC, so I bet I'd like it.

      Reply
  14. Megan @ Skinny Fitalicious says

    February 17, 2016 at 10:51 am

    I discovered recently that you can get cauliflower rice in the produce section now. I found mine at Target. Total game changer!

    Reply
    • Erin says

      February 19, 2016 at 11:01 pm

      WHAT. I've seen the frozen kind at Trader Joe's before but I'll have to check target for those days when I don't feel like busting out my food processor.

      Reply
  15. Rebecca @ Strength and Sunshine says

    February 17, 2016 at 10:26 am

    That's perfect <3 This should be a twice a week dinner 😉
    I've cooked chicken every which way, except in an open skillet on the stove....I'm scared it won't cook though! I need to get over that fear and actually try doing it! Haha!

    Reply
    • Erin says

      February 19, 2016 at 10:59 pm

      It's starting to be a twice a week dinner! And that's crazy! Only because that's how I usually cook my chicken because it's fastest, though lately I've been baking my chicken a little more frequently. So basically both ways work 🙂

      Reply
  16. Alysia at Slim Sanity says

    February 17, 2016 at 9:28 am

    Most of the time when I make cauliflower its puréed to sub as potatoes. I'll try the rice one of these days, if I can resist 🙂

    Reply
  17. Morgan @ Morgan Manages Mommyhood says

    February 17, 2016 at 8:55 am

    Oh my goodness, I need this in my life! It looks amazing!!

    Reply
  18. rachel @ athletic avocado says

    February 17, 2016 at 8:22 am

    These are the kind of dinners that I love , quick, easy and simple! Chicken is always my go-to protein so this is perfect 🙂

    Reply
  19. Christina says

    February 17, 2016 at 7:07 am

    YUM I love these flavors, and I love that you used cauli rice. This look so sweet and tangy and I want itttt

    Reply
    • Erin says

      February 17, 2016 at 3:07 pm

      It IS sweet and tangy and YES cauli rice ftw. Thanks Christina!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

girl in kitchen

Hi, I'm Erin!

I share recipes for ALL diet types because I believe that healthy food should be incredibly delicious without being complicated. Learn more

Seasonal Picks

pasta salad made with mediterranean ingredients

Mediterranean Pasta Salad

bowl with lemon orzo salad beside a small dish of chopped fresh basil

Lemon Orzo Salad

cake on a cake stand with a slice cut out

Vegan Carrot Cake

berries and ice cream in a bowl

Gluten Free Rhubarb Crisp

Popular Recipes

pasta, peas and sausage in a skillet

Italian Chicken Sausage Pasta

bowl with ground pork and vegetables

Banh Mi Bowl (Paleo, Whole30)

a bowl of pasta with lentils and red sauce

Lentil Bolognese Recipe (Vegan + Gluten Free)

sweet potato brownies

Flourless Sweet Potato Brownies

dog eating cake

Mini Dog Birthday Cake

Caramelized Onion Spaghetti Squash | squash filled with onions, mushrooms and kale for a healthy, vegetarian meal | thealmondeater.com

Caramelized Onion Spaghetti Squash

As Featured On

Footer

  • Contact
  • Privacy
  • The Almond Eater Monthly Cooking Challenge

Copyright© 2023 | The Almond Eater. Site Credit

  • Facebook
  • Instagram
  • Pinterest
  • Twitter