Description
A quick and flavorful 15-minute honey garlic chicken recipe featuring tender, bite-sized chicken pieces cooked in a sweet and savory honey garlic sauce. Perfect for a fast weeknight dinner, served over steamed rice and garnished with green onions, sesame seeds, and lime for an extra burst of freshness.
Ingredients
Chicken
- 2 teaspoons extra-virgin olive oil (or canola oil)
- 1 1/2 pounds boneless skinless chicken breasts, cut into small 1/2-inch cubes
- Salt and black pepper, to taste
Sauce
- 3 tablespoons honey
- 3 tablespoons low-sodium soy sauce
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional, adjust for heat)
To Serve
- Brown or white rice
- Sliced green onions
- Sesame seeds
- Chopped peanuts
- Lime wedges, for squeezing
Instructions
- Heat the oil: Warm 2 teaspoons of olive oil in a large skillet over medium-high heat until hot but not smoking.
- Season the chicken: Lightly season the cubed chicken with salt and black pepper, keeping in mind the sauce adds additional saltiness.
- Brown the chicken: Place the chicken in the skillet and cook without moving for 3-4 minutes to get a nice brown crust on one side.
- Prepare the glaze: While the chicken browns, whisk together honey, low-sodium soy sauce, minced garlic, and optional red pepper flakes in a small bowl until evenly combined.
- Cook through with sauce: Flip the chicken pieces over, then pour the honey garlic sauce into the skillet. Toss to coat all the chicken evenly. Continue cooking for another 4-5 minutes until chicken is fully cooked and sauce slightly thickens. Be careful not to overcook the small pieces.
- Serve: Plate the honey garlic chicken over steamed brown or white rice. Garnish with sliced green onions, sesame seeds, chopped peanuts, and a squeeze of lime juice for added brightness and texture.
Notes
- Use low-sodium soy sauce to control salt levels and balance the dish.
- Cut chicken into uniform small cubes for even and quick cooking.
- Adjust red pepper flakes according to preferred spice level or omit for no heat.
- This recipe pairs well with steamed rice, but cauliflower rice can be used for a low-carb option.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
