30 Minute Honey Garlic Chicken
A quick, sweet-savory dinner with sticky glaze and tender chicken
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
4
Calories/Serving
398 kcal
This 30 Minute Honey Garlic Chicken delivers maximum flavor with minimum effort. Tender chicken pieces are coated in a glossy, sweet-savory sauce that caramelizes beautifully. With just the right balance of honey’s natural sweetness and garlic’s aromatic punch, this dish has that addictive quality that will have everyone reaching for seconds. Perfect for busy weeknights when you need a protein-rich meal on the table quickly, it pairs wonderfully with rice or vegetables for a complete dinner that tastes like it took much longer to prepare.
Protein: 42%
Carbs: 25%
Fat: 33%
Everyday Kitchen Helpers
| Tool | Purpose | Recommended Product |
|---|---|---|
| Large Skillet | Cooking chicken and sauce | Lodge 12-Inch Cast Iron Skillet |
| Chef’s Knife | Cutting chicken and mincing garlic | Victorinox 8-Inch Chef’s Knife |
| Cutting Board | Food preparation | OXO Good Grips Cutting Board |
| Measuring Cups & Spoons | Measuring ingredients | Spring Chef Measuring Cups and Spoons |
| Mixing Bowl | Combining sauce ingredients | Umite Chef Mixing Bowls with Airtight Lids |
| Whisk | Mixing sauce ingredients | OXO Good Grips Silicone Whisk |
| Garlic Press | Mincing garlic efficiently | Kuhn Rikon Garlic Press |
| Instant-Read Thermometer | Checking chicken doneness | ThermoPro Digital Thermometer |
Ingredients
| Amount | Ingredient | Nutrition |
|---|---|---|
| 1.5 lbs (680g) | boneless, skinless chicken thighs | 92g protein, 0g carbs, 36g fat (10g saturated) |
| 2 tbsp (30ml) | olive oil | 0g protein, 0g carbs, 28g fat (4g saturated) |
| 1/3 cup (80ml) | honey | 0.3g protein, 69g carbs (69g sugar), 0g fat |
| 1/4 cup (60ml) | low-sodium soy sauce | 4g protein, 2g carbs, 0g fat |
| 6 cloves (18g) | garlic, minced | 0.8g protein, 4g carbs, 0g fat |
| 1 tbsp (15g) | fresh ginger, grated | 0.2g protein, 1.8g carbs, 0g fat |
| 2 tbsp (30ml) | rice vinegar | 0g protein, 0.6g carbs, 0g fat |
| 1 tbsp (15g) | cornstarch | 0g protein, 7g carbs, 0g fat |
| 2 tbsp (30ml) | water | 0g protein, 0g carbs, 0g fat |
| 1/2 tsp (2.5ml) | sesame oil | 0g protein, 0g carbs, 2g fat (0.3g saturated) |
| 1/4 tsp (1g) | red pepper flakes (optional) | 0g protein, 0.1g carbs, 0.1g fat |
| 1/2 tsp (3g) | salt | 0g protein, 0g carbs, 0g fat |
| 1/4 tsp (1g) | black pepper | 0g protein, 0.1g carbs, 0g fat |
| For garnish | 2 green onions, sliced & 1 tbsp sesame seeds | 1.5g protein, 2g carbs, 1.5g fat |
Instructions
1 Prepare the chicken: Cut chicken thighs into 1-inch (2.5cm) pieces. Season with salt and pepper. Set aside.
2 Make the sauce: In a bowl, whisk together honey, soy sauce, minced garlic, grated ginger, rice vinegar, sesame oil, and red pepper flakes (if using).
3 Prepare the cornstarch slurry: In a small bowl, mix cornstarch and water until smooth. Set aside.
4 Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook for 5-6 minutes, turning occasionally, until golden brown and nearly cooked through (internal temperature around 155°F/68°C).
5 Add the sauce: Pour the honey-garlic sauce over the chicken and bring to a simmer. Cook for 2-3 minutes, stirring occasionally.
6 Thicken the sauce: Stir in the cornstarch slurry and continue cooking for 1-2 minutes until the sauce thickens and coats the chicken pieces. Ensure chicken reaches an internal temperature of 165°F (74°C).
7 Garnish and serve: Remove from heat and sprinkle with sliced green onions and sesame seeds. Serve immediately over rice or with your favorite side dishes.
Detailed Nutrition Information
(Per serving – recipe makes 4 servings)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 398 kcal | 20% |
| Total Fat | 16.9g | 22% |
| Saturated Fat | 3.6g | 18% |
| Monounsaturated Fat | 8.3g | – |
| Polyunsaturated Fat | 3.7g | – |
| Trans Fat | 0g | 0% |
| Cholesterol | 142mg | 47% |
| Sodium | 678mg | 29% |
| Total Carbohydrates | 24.3g | 9% |
| Dietary Fiber | 0.5g | 2% |
| Total Sugars | 17.3g | – |
| Added Sugars | 17.2g | 34% |
| Protein | 42g | 84% |
| Vitamin B6 | 0.7mg | 41% |
| Vitamin B12 | 0.5μg | 21% |
| Iron | 2.4mg | 13% |
| Zinc | 2.8mg | 25% |
| Potassium | 482mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrition information calculated without optional side dishes.
Chef’s Notes & Nutrition Tips
- Chicken Options: While thighs are juicier and more flavorful, you can substitute with boneless, skinless chicken breasts for a leaner option (reduce cooking time slightly to prevent drying).
- Reduce Sugar: To lower the carbohydrate content, you can reduce the honey to 1/4 cup or substitute with a low-carb sweetener like monk fruit honey (adjust to taste).
- Make it Gluten-Free: Use tamari or coconut aminos in place of soy sauce for a gluten-free version.
- Spice Level: Adjust the red pepper flakes to your heat preference, or add a tablespoon of sriracha for a different spicy flavor profile.
- Vegetable Boost: For a complete meal, add 2 cups of quick-cooking vegetables like broccoli florets, snow peas, or bell pepper strips to the skillet about 3 minutes before the chicken is done.
- Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. The sauce may thicken when chilled; add a tablespoon of water when reheating if needed.
- Meal Prep: This dish reheats well, making it perfect for make-ahead lunches. Portion with brown rice and steamed vegetables for balanced meal prep containers.
Recipe created by Tieghan Gerard • Last updated: April 20, 2025
All nutrition information has been calculated using the USDA FoodData Central database
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