Honey Garlic Chicken

This Honey Garlic Chicken recipe is easy to make and ready in 15 minutes! Made with chicken breasts and a 4 ingredient honey garlic sauce.

Course Dinner

Cuisine Chinese

Prep Time 4

Cook Time 11

Total Time 15

Servings

Calories 446kcal

Author Tonia Larson

Equipment

Ingredients

1 lb boneless skinless chicken breasts
½ teaspoon coarse ground black pepper
½ teaspoon garlic powder
¼ teaspoon kosher salt
¼ cup all-purpose flour
2 tablespoon olive oil
3 teaspoon minced garlic
2 tablespoon sliced green onions
1 tablespoon toasted sesame seeds

Honey Garlic Sauce

½ cup honey
¼ cup light soy sauce
2 tablespoon olive oil
1 tablespoon hoisin sauce
½ teaspoon red pepper flakes optional

Instructions

Honey Garlic Sauce

Whisk together honey, light soy sauce, olive oil, and hoisin sauce in a small bowl. Add red pepper flakes for heat, if desired. Set aside for later.

Honey Garlic Chicken

Cut boneless, skinless chicken breasts into pieces. Sprinkle with salt, black pepper, and garlic powder.
Put the chicken pieces in a gallon sized plastic bag. Add the flour, close the top of the bag, and shake the chicken to coat it evenly with flour.
Heat olive oil over medium-high heat. Add the flour coated chicken. Cook for about three minutes, flip the pieces over and cook for another three minutes.
Add the minced garlic, stir, and cook for 1-2 minutes.
Turn the heat down to medium. Add the honey garlic sauce. Stir and cook for 3-4 minutes.
Sprinkle with toasted sesame seeds and sliced green onions.

Video

Notes

One: Chicken Options

You can substitute the boneless skinless chicken breasts with chicken thighs or chicken tenderloins.

Two: Veggies

Add broccoli or cauliflower florets, sliced bell peppers, chopped carrots, or peas.

Three: Air Fryer

Place the coated chicken pieces in the greased air fryer basket and spray them with olive oil. Cook in a preheated air fryer at 380˚F for 10-12 minutes. Make the sauce in a saucepan. Heat the oil over medium heat, add the garlic, and cook for 1-2 minutes. Add the honey, soy sauce, and hoisin and bring to a boil. In a small bowl, combine one tablespoon of cornstarch and two tablespoons of cold water. Add it to the sauce and cook, while stirring, until thickened. Coat the cooked chicken pieces with the sauce and garnish.

Four: Crock Pot

Season the chicken but skip the flour coating. Put the chicken pieces, minced garlic, and sauce in the crock pot. Cover and cook on low for 2-4 hours. Remove the chicken and transfer the sauce to a saucepan. Bring it to a boil over medium heat. In a small bowl, mix together one tablespoon of cornstarch and two tablespoons of cold water. Add the mixture to the sauce and cook until thickened, stirring constantly. Remove from heat, add the chicken, and stir to coat.

Five: Storage

Store cooled leftover chicken in an airtight container in the refrigerator for 3-4 days or in the freezer for up to two months.

Nutrition