Honey Garlic Chicken
If you're looking for an easy dinner that's packed with flavour, this Honey Garlic Chicken is one recipe you'll find yourself making on repeat.
Tender, juicy chicken thighs are lightly coated, pan-fried until golden, then tossed through a sweet, sticky honey garlic sauce made with simple pantry staples. Ready in less than 30 minutes, it's the perfect meal for busy weeknights when you want something homemade without spending hours in the kitchen.
One of the things I love most about this recipe is that I almost always have everything I need sitting in the pantry. There's no marinating, no fancy ingredients and very little prep. While the rice cooks, the sauce bubbles away into a glossy glaze that coats every piece of chicken.
It's budget-friendly, family-friendly and exactly the kind of dinner I turn to when life gets busy but I still want something delicious on the table. Serve it with steamed rice, noodles, your favourite vegetables or my Asian Cucumber Salad for a fresh, crunchy side.
If your family enjoys easy chicken dinners, you might also like my Chicken Korma Curry, Chicken Caesar Salad or Chicken Shawarma Wraps.
Why You'll Love This Recipe
❤️ Ready in just 30 minutes.
❤️ Made with everyday pantry staples.
❤️ Sticky, sweet and savoury sauce everyone loves.
❤️ Perfect for busy weeknight dinners.
❤️ Budget-friendly using chicken thighs.
❤️ Great served with rice, noodles or vegetables.
❤️ No marinating required.
❤️ Better than takeaway.
Top Tips
Don't overcrowd the pan: Cook the chicken in batches if needed so it browns nicely instead of steaming.
Chicken thighs stay juicy: Boneless thighs are perfect for this recipe because they stay tender and don't dry out.
Adjust the sweetness: If you prefer a slightly less sweet sauce, reduce the brown sugar or leave it out altogether. Or use ½ cup honey for that extra honey sweetness.
Serving Suggestions
We love serving this Honey Garlic Chicken with:
Steamed rice
Noodles
Stir-fried vegetables
Steamed broccoli
Bok choy
Snow peas
Asian Cucumber Salad
Storage
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Freeze for up to 3 months.
Reheat: Warm gently in the microwave or in a frying pan with a splash of water until heated through.
Variations
Make it spicy
Add a pinch of chilli flakes, some finely sliced fresh chilli or a drizzle of sriracha for a little extra heat.
Swap the protein
This sticky honey garlic sauce also works beautifully with chicken breast, pork, beef strips, prawns or salmon.
Extra garlic
Add an extra one or two cloves of crushed garlic for an even bigger garlic hit.
Gluten-Free
Simply swap the soy sauce for tamari or your favourite gluten-free soy sauce.
Add extra crunch
Sprinkle with toasted sesame seeds and sliced spring onions just before serving for extra flavour and texture.
Frequently Asked Questions
Can I use chicken breast instead?
Yes. Chicken breast works well but cook it carefully so it doesn't dry out. Chicken thighs tend to stay juicier and are my favourite for this recipe.
Do I have to coat the chicken in cornflour?
The light coating helps create a lovely golden crust and also helps the sticky sauce cling to the chicken.
Can I make this ahead?
Absolutely. It reheats beautifully, making it perfect for meal prep or lunches the next day.
What can I serve it with?
Rice is our favourite, but noodles, steamed vegetables or even julienne carrot and cucumber all work well.
Can I freeze Honey Garlic Chicken?
Yes. Freeze in airtight containers for up to three months. Thaw overnight in the fridge before reheating.
Honey Garlic Chicken
This Sticky Honey Garlic Chicken is the perfect quick dinner for busy weeknights. Made with juicy chicken thighs and coated in a sweet, sticky honey garlic sauce, it's ready in less than 30 minutes using simple pantry staples.
Ingredients
- 1kg boneless chicken thigh fillets
- ¼ cup cornflour
- Salt and pepper, to taste
- 1-2 tablespoons cooking oil (vegetable, canola or avocado oil)
- 1 tablespoon unsalted butter
- ⅓ cup soy sauce
- ⅓ cup honey
- 4 garlic cloves, crushed
- 1 tablespoon white rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornflour
- 2 tablespoons water
Instructions
- Cut each chicken thigh fillet in half. Season generously with salt and pepper, then toss with the cornflour until lightly coated.
- Heat 1-2 tablespoons of oil in a large frying pan over medium-high heat. Cook the chicken for 4-5 minutes on each side or until golden and cooked through. Cook in batches if needed to avoid overcrowding the pan. Transfer the chicken to a plate.
- While the chicken is cooking, whisk together the soy sauce, honey, garlic, white rice vinegar, brown sugar and sesame oil in a small jug until well combined.
- Reduce the heat to medium. Melt the butter in the same frying pan, then pour in the sauce mixture. Bring to a gentle simmer.
- In a small bowl, stir together the cornflour and water until smooth. Slowly pour the slurry into the simmering sauce, stirring continuously. Cook for 1-2 minutes or until the sauce thickens into a glossy glaze.
- Return the chicken to the pan and turn to coat well in the sticky honey garlic sauce. Cook for a further 2-3 minutes each side, turning occasionally, until the sauce clings beautifully to the chicken.
- Serve immediately over steamed rice with your favourite vegetables, spooning any extra sauce from the pan over the chicken before serving.
Notes
Top Tips:
- Chicken thighs are best: Boneless chicken thighs stay beautifully juicy and tender, making them perfect for this recipe. Chicken breast can also be used if you prefer but be careful not to overcook them.
- Don't skip the butter: The butter helps create a silky, glossy sauce and balances the sweet and savoury flavours.
- Spoon over the extra sauce: Don't let any of that delicious sauce go to waste! Spoon the extra sauce over the chicken and rice just before serving.
- Perfect for leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. They reheat beautifully for lunch the next day.
Nutrition Facts
Calories
780Fat
51 gSat. Fat
14 gCarbs
38 gFiber
0 gNet carbs
38 gSugar
26 gProtein
43 gSodium
1325 mgCholesterol
253 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
