Honey Garlic Chicken

This honey garlic chicken is the kind of weeknight dinner I reach for when I want something fast, comforting, and reliably excellent. It glosses tender diced chicken in a sticky, sweet-and-salty sauce with just enough garlic to make it feel indulgent without overpowering the table. You’ll have dinner on the table in about 25–30 minutes and a pan that practically cleans itself after one good soak.

I test this recipe a lot because it’s so flexible — it works over rice, tossed with noodles, or alongside a green salad. The method is straightforward: a light corn flour coating for a little texture, a quick sear, then finishing in a simple honey-soy sauce that thickens in the pan. No deep-frying, no complicated steps, just reliable stovetop cooking.

Below you’ll find a clear shopping list, the exact ingredients I use, step-by-step directions (kept to the tested order and amounts), and practical tips for swaps, tools, storage, and reheating. If you want adjustments for health, budget, or special equipment, I cover those too.

Shopping List

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• 800 grams diced chicken breast — buy skinless, boneless for easiest prep.
• 2 Tablespoons corn flour — used for a light coating; can be cornstarch if unavailable.
• 2 Tablespoons Olive oil — for searing; neutral oil also works.
• ¼ cup honey — the backbone of the sauce; raw or runny honey both work.
• ¼ cup soy sauce — use regular or low-sodium depending on preference.
• 1 Tablespoon brown sugar — balances the soy and deepens flavor.
• 1 Tablespoon lemon juice — brightens the sauce; lime is an option.
• 3 cloves garlic — freshly minced yields the best aroma.
• ¼ teaspoon chilli flakes (optional) — for a subtle heat kick.

Ingredients

• 800 grams Chicken breast (diced) — the main protein; cut into even-sized pieces so they cook consistently.
• 2 Tablespoons corn flour — creates a light coating that helps the sauce cling and gives a slight crust when seared.
• 2 Tablespoons Olive oil — for cooking; heats quickly and gives a good sear without burning the sauce.
• ¼ cup honey — provides sweetness and glossy sheen to the finished dish.
• ¼ cup soy sauce — adds savory depth and salt; low-sodium soy sauce will reduce overall saltiness.
• 1 Tablespoon brown sugar — rounds the flavor and helps caramelize the sauce.
• 1 Tablespoon lemon juice — bright acid to balance the sweet and salty elements.
• 3 cloves garlic — finely minced to infuse the sauce with fresh garlic flavor.
• ¼ teaspoon chilli flakes (optional) — adds a touch of heat; omit if you prefer no spice.

How to Prepare (Honey Garlic Chicken)

1. Put 800 grams diced chicken in a large bowl. Add 2 Tablespoons corn flour and toss until the chicken is evenly coated; shake off any excess corn flour.
2. Peel and finely mince 3 cloves garlic. In a separate bowl whisk together ¼ cup honey, ¼ cup soy sauce, 1 Tablespoon brown sugar, 1 Tablespoon lemon juice, the minced garlic, and ¼ teaspoon chilli flakes (optional) until combined and the sugar begins to dissolve.
3. Heat a large skillet or frying pan over medium-high heat. Add 2 Tablespoons olive oil and heat until shimmering.
4. Add the coated chicken to the pan in a single layer (work in batches if needed to avoid overcrowding). Cook, stirring occasionally, until the chicken is browned on all sides, about 5–7 minutes.
5. Pour the honey-garlic sauce over the browned chicken, reduce the heat to medium-low, and stir to coat all pieces. Cook uncovered, stirring occasionally, for about 5 minutes more, until the chicken is cooked through and the sauce has thickened and become glossy.
6. Remove from heat and serve immediately.

Why You’ll Love This Recipe

It’s quick. From start to finish this comes together very fast — most of the time is hands-off while the chicken browns and the sauce reduces. It’s also forgiving: unevenly sized pieces cook through fine with the coating and the short pan finish.

The flavor profile is balanced: honey’s sweetness, soy’s umami, brown sugar’s depth, and lemon’s brightness. Garlic does the aromatic work. The result is glossy, slightly sticky chicken that clings to rice or noodles and tastes like you spent more effort than you actually did.

Budget & Availability Swaps

• Chicken: If chicken breast is pricier where you are, use diced thigh meat at the same weight — slightly more forgiving and often cheaper.
• Honey: Replace with the same amount of maple syrup in a pinch; flavor will be different but still very pleasing.
• Soy sauce: Use a reduced-sodium version or tamari if you need gluten-free.
• Corn flour: If you only have cornstarch, use it in the same amount; the function is the same.
• Olive oil: Any neutral cooking oil (vegetable, canola, sunflower) will work if you prefer.

Recommended Tools

• Large skillet or frying pan — wide surface ensures a good sear and prevents steaming.
• Mixing bowls — one for tossing the chicken in corn flour, one for whisking the sauce.
• Whisk or fork — to dissolve the sugar and combine the sauce evenly.
• Sharp knife and cutting board — for evenly dicing the chicken and mincing garlic.
• Tongs or spatula — for turning the chicken while browning.

Frequent Missteps to Avoid

• Overcrowding the pan — when pieces touch too much they steam instead of sear. Work in batches if necessary.
• Skipping the corn flour step — that light coating improves texture and helps the sauce cling; without it the sauce slides off.
• Cooking at too high heat once sauce is added — the sugars in the sauce can burn; reduce to medium-low for the finishing stage.
• Not stirring the sauce as it thickens — occasional stirring prevents sticking and ensures an even glossy finish.

Nutrition-Minded Tweaks

• Reduce honey to 3 tablespoons and add 1–2 tablespoons water to keep the saucy texture while lowering sugar slightly.
• Use low-sodium soy sauce to cut sodium without changing technique.
• Swap half the oil for a quick spritz of cooking spray and a tablespoon of oil in the pan to reduce fat.
• Serve over a bed of steamed vegetables or cauliflower rice to boost fiber and lower the carb load from rice or noodles.

Testing Timeline

Timing is predictable if you follow the order. Expect about 5–7 minutes to brown the chicken in a hot pan, and another roughly 5 minutes once the sauce is added for it to thicken. All told, plan on 20–30 minutes from prep to plate. If you cut the chicken into smaller pieces, reduce searing time slightly; larger pieces will need a minute or two more.

Storing, Freezing & Reheating

Storing

Let leftovers cool to room temperature, then store in an airtight container in the fridge for up to 3 days. The sauce will tighten as it cools; add a splash of water when reheating to loosen it.

Freezing

Freeze cooled portions in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating for best texture. Note: frozen-and-thawed chicken will be slightly softer than fresh-cooked but still tasty.

Reheating

Reheat gently on the stovetop over medium-low heat, adding a tablespoon or two of water or stock and stirring until warmed and saucy. You can also microwave in 30-second bursts, stirring between, and adding a splash of water to prevent the sauce from becoming gluey.

Frequently Asked Questions

• Can I make this gluten-free? — Use tamari or a certified gluten-free soy sauce. The rest of the ingredients are naturally gluten-free.
• Is corn flour the same as cornstarch? — In many places they’re used interchangeably; if you only have cornstarch, use the same amount.
• Can I use whole garlic cloves instead of minced? — Whole cloves will give less surface flavor; finely mince the garlic for the intended garlic presence in the sauce.
• How sticky will the sauce be? — It becomes glossy and clingy but not rock-hard sweet. If it seems too thick after resting, loosen with a bit of warm water when reheating.
• Can I double the recipe? — Yes. If doubling, brown the chicken in batches to avoid overcrowding the pan, then combine and finish with the sauce.

The Last Word

This Honey Garlic Chicken is a dependable weekday classic: quick, flavorful, and versatile. The technique—lightly coat, sear, and finish in a simple honey-soy glaze—gives you consistent results without fuss. Keep the ingredients on hand and you’ll have a go-to dinner that feels special but is simple enough to make any night. If you try it, let me know how you served it and any small swaps you made — I love hearing the practical tweaks readers use in their kitchens.

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Honey Garlic Chicken

A quick honey-garlic chicken cooked in a glossy sweet-savory sauce.

Prep Time22 minutes mins

Cook Time7 minutes mins

Total Time59 minutes mins

Servings: 6 servings

Ingredients

Ingredients

• ?800 gramsChicken breast diced
• ?2 Tablespoonscorn flour flour
• ?2 TablespoonsOlive oil
• ?1/4 cuphoney
• ?1/4 cupsoy sauce
• ?1 Tablespoonbrown sugar
• ?1 Tablespoonlemon juice
• ?3 clovesgarlic
• ?1/4 teaspoonchilli flakes optional

Instructions

Instructions

• Put 800 grams diced chicken in a large bowl. Add 2 Tablespoons corn flour and toss until the chicken is evenly coated; shake off any excess corn flour.
• Peel and finely mince 3 cloves garlic. In a separate bowl whisk together 1/4 cup honey, 1/4 cup soy sauce, 1 Tablespoon brown sugar, 1 Tablespoon lemon juice, the minced garlic, and 1/4 teaspoon chilli flakes (optional) until combined and the sugar begins to dissolve.
• Heat a large skillet or frying pan over medium-high heat. Add 2 Tablespoons olive oil and heat until shimmering.
• Add the coated chicken to the pan in a single layer (work in batches if needed to avoid overcrowding). Cook, stirring occasionally, until the chicken is browned on all sides, about 5–7 minutes.
• Pour the honey-garlic sauce over the browned chicken, reduce the heat to medium-low, and stir to coat all pieces. Cook uncovered, stirring occasionally, for about 5 minutes more, until the chicken is cooked through and the sauce has thickened and become glossy.
• Remove from heat and serve immediately.

Equipment

• Large Bowl
• Whisk
• Large skillet or frying pan

Notes

Don't panic if your floured chicken sticks a little to the pan while you are browning it, when you add the sauce the buts stuck to the pan will come off and add flavour to the sauce... no harm done.
Some soy sauces are very strong in flavour, if you find the sauce is too salty or strong, you can add a little water.
If you want more sauce, you can add extra sauce ingredients in the same ratio of 50:50 honey to soy sauce.
Serve with steamed brown rice, and veggies (broccoli, bok choy, green beans) a sprinkling of sesame seeds can also be nice.
Store any leftover honey garlic chicken in an airtight container in the refrigerator for up to 3 days.
Chicken breast: The chicken breast can be substituted for chicken tenderloins or boneless skinless chicken thighs/
Rice flour: This can be substituted for cornflour/cornstarch or arrowroot. You can also use plain four, however, I find the other options are lighter and give a more glossy sauce.
Soy sauce:To make this recipe gluten-free choose GF soy sauce or tamari.
Chilli flakes: The chilli flakes are optional, add more or less depending on your love of spice.