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.