Name: 30 Minute Honey Garlic Chicken (Skillet)
Prep time: 10 min
Cook time: 18 min
Total time: 30 min
Ingredients: 1½ lb boneless skinless chicken breasts, sliced or cubed; ½ tsp fine salt; ¼ tsp black pepper; 2 Tbsp cornstarch, divided (1 Tbsp for chicken, 1 Tbsp for slurry); 1–1½ Tbsp neutral oil; Sauce:; ⅓ cup honey; ¼ cup low-sodium soy sauce; ¼ cup water; 2 Tbsp rice vinegar or lemon juice; 4–5 cloves garlic, minced; 1 Tbsp fresh ginger, minced; 1 Tbsp unsalted butter; ½ tsp toasted sesame oil (optional); sliced scallions and sesame seeds, for garnish

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Weeknight-fast, sticky-sweet garlic chicken, restaurant shine in 30 minutes

Tender seared chicken in a garlicky honey-soy glaze that clings to every bite and finishes at a perfect, juicy 165°F.

Skillet honey garlic chicken with glossy sauce, sesame and scallions over rice; tender sliced chicken breast, 30-minute dinner

Why You’ll Love It

True 30 minutes: One pan, pantry sauce—ideal for Chicken Breast Dinner Ideas.
Sticky, glossy finish: hits the craveable notes of Honey Glazed Chicken and Honey Butter Chicken.
Flexible cuts: breasts or Honey Chicken Thighs with the same lacquered finish.
Takeout vibe, lighter feel: balances sweet, salty, and acid for Asian Chicken Recipes without deep-frying.

Ingredients (Notes Only)

Chicken & Seasoning

Boneless skinless chicken breasts (or thighs) — quick to cube/slice; cooks evenly. (Boneless Skinless Chicken Breast Recipes)
Salt, pepper, and a light cornstarch dust — helps browning + sauce cling.

Honey-Garlic Sauce (the balance)

Honey — body and sheen for Honey Chicken Recipe Easy.
Soy sauce (low-sodium) — savory backbone.
Fresh garlic (4–5 cloves) — the star of Garlic Chicken Recipes.
Fresh ginger — optional but key for Honey Ginger Chicken nuance.
Rice vinegar or lemon — brightness to cut sweetness.
Butter — a knob at the end = silky glaze.
Cornstarch slurry — quick thickener for that restaurant gloss.

Finishers & Serve

Toasted sesame oil (few drops), scallions, sesame seeds; steamed rice or noodles, broccoli or green beans.

Step-by-Step Instructions

Prep chicken (2 min): Pat dry. Slice breasts into ¾-inch strips or 1-inch cubes. Season with ½ tsp salt + ¼ tsp pepper and toss with 1 Tbsp cornstarch.
Whisk sauce (2 min): In a bowl, combine ⅓ cup honey, ¼ cup soy, 2 Tbsp rice vinegar, 1 Tbsp minced ginger, 4–5 minced garlic cloves, ¼ cup water. Stir 1 Tbsp cornstarch + 1 Tbsp water in a separate cup.
Sear (6–8 min): Heat 1–1½ Tbsp oil in a large skillet over medium-high. Sear chicken in a single layer until golden, 3–4 min per side, to 160°F.
Deglaze & sauce (1 min): Pour in the honey-soy mixture; scrape browned bits.
Thicken (1–2 min): When bubbling, stir in the slurry; simmer until glossy and chicken reaches 165°F (74°C).
Finish (30 sec): Stir in 1 Tbsp butter and a few drops toasted sesame oil.
Garnish & serve: Top with scallions + sesame. Serve over rice with a veg.

Thighs: Use boneless, skinless thighs cut in chunks; cook ~1–2 min longer to reach 175°F for best tenderness.

Pro Tips

Cornstarch coat = cling: Light dusting on chicken gives lacquered sauce without deep-frying.
Don’t crowd: Sear in batches for real browning; steam = pale, soggy chicken.
Sweetness control: Add vinegar/lemon after thickening to brighten if sauce tastes sweet.
Extra-saucy: Add 2–4 Tbsp water at the end for more pour-over without over-thickening.

Variations (Mapped to Interests)

Honey Butter Chicken: Finish with 2 Tbsp butter + pinch of chili flakes; extra silky.
Honey Baked Chicken: Arrange seared chicken in a dish, pour sauce, bake 375°F for 10–12 min until 165°F.
Honey Ginger Chicken: Increase ginger to 2 Tbsp, add lemon zest.
Honey Chicken Thighs (bone-in): Sear skin-on thighs, then bake 400°F 18–22 min to 175°F; glaze with reduced sauce.

How to Serve

Spoon over jasmine rice with steamed broccoli or garlicky green beans. Round out the table with Chicken Fajita Casserole, cozy Chicken and Stuffing Casserole, and a sweet tray of Espresso Chocolate Chip Cookies for dessert.

Make Ahead & Storage

Meal prep: Sauce can be whisked 3 days ahead. Keep chicken cut and covered up to 24 hrs.
Fridge: 3–4 days in airtight.
Freeze: 2–3 months; thaw overnight.
Reheat: Skillet medium with a splash of water until hot; or microwave 60–90 sec in bursts.

FAQs

Can I skip ginger?
Yes, but it adds depth. Sub ½ tsp ground ginger in a pinch.

Too sweet—how to fix?
Add 1–2 tsp rice vinegar or lemon juice and a splash of water.

Can I air fry?
Yes—see Alternate Methods. Toss cooked chicken in stovetop-reduced sauce to keep the glaze shiny.

What veggies work best?
Broccoli, snow peas, green beans, or bell peppers; stir-fry separately, then toss in sauce.

Simple Nutrition (Estimate • per 1 of 4 servings, chicken breast)

Calories 360 • Protein 35g • Carbs 28g • Fat 12g • Sodium 780mg
Estimates vary by brands and portion size.

Sarah