Comforting, sticky, and bright with garlic — this Honey Garlic Chicken Recipe is the kind of weeknight supper that feels fancy without the fuss. Bite-sized pieces of chicken are lightly coated and cooked until golden, then tossed in a glossy sauce made from honey, soy, garlic, and a touch of heat. Serve it over rice or noodles with a scattering of sesame seeds and chives for an effortless crowd-pleaser.

Why this recipe works

This Honey Garlic Chicken Recipe balances sweet, salty, and savory with a hit of garlic and optional spice. Coating the chicken in cornstarch before cooking gives you crisp edges that hold up beautifully when you add the sauce. The sauce is thickened at the end with a cornstarch slurry so it clings to each bite. Using bite-sized pieces makes the dish fast to cook and easy to eat.

Ingredients

2 to 2½ lbs chicken breast, (2 large or 4 medium boneless, skinless chicken breasts, cut into 1-inch pieces)
½ cup corn starch
1 cup filtered water
⅓ cup low sodium soy sauce, or gluten-free soy sauce
⅓ cup honey, or more to taste
1 to 2 Tbsp Sriracha sauce, or added to desired spice level
3 cloves garlic, (1 Tbsp minced)
2 Tbsp corn starch
2 Tbsp cold water
Sesame seeds and chives, optional garnish

Equipment

Large bowl
Skillet or large frying pan
Measuring cups and spoons
Wooden spoon or spatula
Small bowl for cornstarch slurry
Plate lined with paper towel (optional)

Prep Ahead

Cut the chicken into 1-inch pieces up to a day ahead and keep refrigerated. Mince the garlic and measure out the sauce ingredients so assembling is quick when you’re ready to cook.

Step-by-step Instructions

Coat the chicken: Place the chicken pieces in a large bowl. Sprinkle ½ cup corn starch over the chicken and toss until every piece is lightly and evenly coated. Set aside.
Mix the sauce: In a separate bowl or measuring cup, combine 1 cup filtered water, ⅓ cup low sodium soy sauce (or gluten-free soy sauce), ⅓ cup honey (add more later if you prefer it sweeter), 1 to 2 Tbsp Sriracha (start with 1 Tbsp and increase if you want more heat), and 1 Tbsp minced garlic (from the 3 cloves). Stir until the honey is mostly dissolved into the liquid. This is your sauce base.
Heat the pan: Place a large skillet or frying pan over medium-high heat. Add a thin layer of neutral oil (about 1–2 Tbsp) to the pan and let it get hot but not smoking. You want the oil hot enough to sizzle when chicken is added.
Cook the chicken in batches: Add the coated chicken pieces to the hot skillet in a single layer, taking care not to overcrowd the pan. Cook until the bottoms are golden-brown, about 3–4 minutes, then flip and cook the other side until golden and cooked through, another 2–3 minutes. Transfer the cooked pieces to a plate lined with paper towel if desired to absorb excess oil. Repeat with remaining chicken.
Combine sauce and pan juices: After all chicken is cooked and removed, wipe out the skillet if it has too much residue but leave any browned bits and about 1–2 teaspoons of oil for flavor. Pour the prepared sauce base into the skillet and bring it to a gentle simmer over medium heat, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Make the cornstarch slurry: In a small bowl, whisk together 2 Tbsp corn starch and 2 Tbsp cold water until fully dissolved and smooth. This slurry will thicken the sauce so it becomes glossy and clings to the chicken.
Thicken the sauce: Slowly pour the cornstarch slurry into the simmering sauce, stirring continuously. Allow the sauce to bubble and thicken for 1–2 minutes. If the sauce becomes too thick, thin with a tablespoon or two of water; if it’s too thin, mix a tiny bit more cornstarch with cold water and add incrementally.
Toss chicken with sauce: Return the cooked chicken pieces to the skillet and toss them in the thickened honey garlic sauce until each piece is well coated. Cook together for an additional 1–2 minutes so the chicken absorbs some sauce and everything is piping hot.
Taste and adjust: Taste the sauce and adjust sweetness or heat. Add more honey if you prefer sweeter, or an extra dash of Sriracha for more spice. Stir to combine and heat through.
Garnish and serve: Transfer the chicken to a serving platter or serve directly from the pan. Sprinkle with sesame seeds and chopped chives if using. Serve immediately over steamed rice, noodles, or alongside stir-fried vegetables.

Notes and tips

Rice and sides: This Honey Garlic Chicken Recipe pairs beautifully with jasmine or basmati rice, fried rice, or a simple bowl of steamed vegetables. Noodles also work well.
Chicken size: Cutting the chicken into 1-inch pieces ensures quick, even cooking. Be consistent with piece size so everything finishes at the same time.
Texture tips: The cornstarch coating gives the chicken a slight crisp that holds up when sauced; don’t skip it. If you prefer a lighter coating, use less corn starch, but the sauce may cling differently.
Adjusting spice: Sriracha is listed at 1 to 2 Tbsp. Start with the smaller amount; you can always add more at the end if you like more kick. Mix into the sauce base before thickening so the heat spreads evenly.
Sauce thickness: The 2 Tbsp corn starch plus 2 Tbsp cold water slurry is designed to produce a glossy, clingy sauce. Add it gradually to control the final consistency.
Make it gluten-free: Use a gluten-free soy sauce (tamari) in place of low sodium soy sauce to keep the rest of the recipe unchanged.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat until warmed through, adding a splash of water if the sauce has thickened too much in the fridge.

Final thoughts

This Honey Garlic Chicken Recipe is a weeknight winner: quick to make, simple to scale, and packed with flavor. The balance of honey and soy with garlic — and the option to add Sriracha for heat — keeps every bite interesting. It’s one of those recipes you’ll come back to again and again when you want something satisfying without a lot of fuss.

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Honey Garlic Chicken Recipe

A quick and flavorful honey garlic chicken stir-fry with a sticky sauce that comes together in minutes.

Prep Time5

Cook Time15

Total Time20

Servings: 5 servings

Ingredients

2 to 2 1/2 lb chicken breast about 2 large or 4 medium boneless, skinless breasts, cut into 1-inch pieces
1/2 cup cornstarch
1 cup filtered water
1/3 cup low-sodium soy sauce or gluten-free soy sauce
1/3 cup honey or more to taste
1 to 2 Tbsp Sriracha sauce or to desired spice level
3 cloves garlic minced (about 1 Tbsp)
2 Tbsp cornstarch for slurry
2 Tbsp cold water for slurry
sesame seeds optional, for garnish
chives (or sliced green onions) optional, for garnish

Instructions

In a medium saucepan over medium heat, combine 1 cup filtered water, 1/3 cup soy sauce, 1/3 cup honey, Sriracha (1–2 Tbsp to taste), and the minced garlic; bring to a gentle boil, stirring occasionally.
In a small bowl, whisk 2 tablespoons cornstarch with 2 tablespoons cold water until smooth, then pour the slurry into the simmering sauce and stir until the sauce thickens; reduce heat to low and keep warm.
Place the cut chicken pieces in a large zip-top bag and add 1/2 cup cornstarch; seal and shake or toss until the chicken is evenly coated.
Heat a large non-stick skillet over medium heat and add a light coating of oil. Add the coated chicken in a single layer (work in batches to avoid crowding) and sauté until cooked through and browned, about 3–5 minutes per side depending on piece size.
When all chicken is cooked, return any batches to the pan, turn off the heat, then pour the warm sauce over the chicken and stir to coat evenly.
Season with salt and pepper to taste if needed, then serve over rice if desired and garnish with sesame seeds and sliced chives or green onions.