Description
Juicy pan-seared chicken coated in a rich, sticky honey garlic sauce—this quick and easy dish is perfect for a weeknight dinner! Made in just 20 minutes, it pairs perfectly with rice, veggies, or noodles.
Ingredients
Scale
- For the Chicken:
- 2 boneless, skinless chicken breasts (or 4 thighs)
- 1 tbsp cornstarch (optional, for crispiness)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- For the Honey Garlic Sauce:
- 3 tbsp honey
- 2 tbsp soy sauce (low sodium)
- 1 tbsp rice vinegar (or apple cider vinegar)
- 3 garlic cloves, minced
- 1/2 tsp ginger, minced
- 1/2 tsp red pepper flakes (optional, for heat)
- 1 tsp sesame oil (optional, for extra flavor)
- For Garnish (Optional):
- Green onions, chopped
- Sesame seeds
Instructions
- Prepare the Chicken:
- Pat dry and season chicken with salt and black pepper.
- If using cornstarch, lightly coat each piece for extra crispiness.
- Sear the Chicken:
- Heat 1 tbsp olive oil in a skillet over medium-high heat.
- Cook the chicken for 4–5 minutes per side until golden brown and fully cooked (internal temp 165°F / 75°C).
- Remove chicken and set aside.
- Make the Honey Garlic Sauce:
- In the same pan, reduce heat to medium and add garlic and ginger. Sauté for 30 seconds until fragrant.
- Stir in honey, soy sauce, vinegar, red pepper flakes, and sesame oil. Simmer for 1–2 minutes until slightly thickened.
- Combine & Serve:
- Return the chicken to the pan, coating it in the sauce. Let it simmer for 1–2 minutes.
- Garnish with green onions and sesame seeds.
- Enjoy!
- Serve with steamed rice, roasted veggies, or noodles.
Notes
- Swap chicken breasts for thighs for extra juiciness.
- Add a splash of water if the sauce thickens too much.
- For a spicier version, add sriracha or chili flakes.
- Leftovers? Store in the fridge for up to 3 days and reheat in a skillet.
- Details
Nutrition
- Calories: ~320 kcal
- Sugar: 12g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 80mg
