15-Minute Honey Garlic Chicken

Let’s talk about weeknights that feel extra long.

You know the kind — when the last thing you want to do is peel, chop, stir, and wash dishes for an hour. That’s exactly why this 15-minute Honey Garlic Chicken is on constant rotation in my kitchen.

It’s fast, it’s full of bold flavor, and it uses ingredients I almost always have on hand. And best of all? It tastes like it came from a cozy little bistro — even though it was tossed together in one pan.

Let’s get you cooking in no time.

🍗 Ingredients (Serves 3–4)

Here’s everything you’ll need to make this quick and flavorful honey garlic chicken. Most of these are pantry staples — which is why I love it even more!

• 1 lb boneless, skinless chicken breasts
  → Cut into small, even bite-sized pieces. This helps them cook quickly and evenly.
• 3 tablespoons soy sauce
  → I use regular soy sauce, but low-sodium works if you’re watching salt.
• 3 tablespoons honey
  → Adds that lovely balance of sweetness to offset the savory garlic.
• 1 tablespoon olive oil
  → For sautéing the chicken — any neutral oil works here too.
• 3 cloves garlic, minced
  → Fresh garlic is best, but pre-minced works in a pinch (we’re being lazy tonight, right? 😉)
• 1 tablespoon cornstarch + 2 tablespoons cold water (optional)
  → This is just to thicken the sauce if you like a glossy, sticky finish.
• ½ teaspoon ground black pepper
  → Just a touch to season the chicken before cooking.
• 1 tablespoon rice vinegar or lemon juice (optional)
  → Adds a little brightness and helps balance the sauce.
• Sesame seeds and chopped green onions for garnish (optional but lovely)
  → These are for flair and crunch — I use them when I’m feeling fancy.

⏱️ Instructions

Let’s make this step-by-step, nice and easy. This whole thing takes just 15 minutes from start to finish.

1. Prep your chicken

Cut your chicken breasts into small, even cubes — about 1 to 1.5 inches. This helps them cook fast and stay tender. Pat them dry with a paper towel and sprinkle with black pepper.

Ava’s tip: Dry chicken browns better — and that golden crust adds flavor!

2. Mix your sauce

In a small bowl, stir together the soy sauce, honey, minced garlic, and vinegar or lemon juice (if using). Set this aside — it’s going to make your kitchen smell amazing in a minute.

3. Sear the chicken

Heat olive oil in a large skillet over medium-high heat. Once hot, add your chicken pieces in a single layer. Cook for about 4–6 minutes, flipping once, until the chicken is golden brown and cooked through.

Don’t overcrowd the pan. If needed, cook in two batches to get that nice sear instead of steaming.

4. Add the sauce

Once the chicken is cooked, pour your sauce mixture into the skillet. Toss everything to coat the chicken well. Let it bubble and simmer for 2–3 minutes — it’ll reduce slightly and get a little sticky.

5. Thicken the sauce (optional)

If you like a thicker, glaze-style sauce:
Mix the cornstarch with cold water in a small bowl to create a slurry. Pour this into the skillet and stir for another 1–2 minutes until the sauce thickens to your liking.

6. Garnish and serve

Turn off the heat, and if you like, sprinkle your chicken with toasted sesame seeds and a handful of chopped green onions.

Serve it hot over rice, noodles, or wrapped in lettuce leaves for something lighter.

💡 Ava’s Tips

• Want to prep ahead? Chop the chicken and mix the sauce in the morning. Dinner will come together in under 10 minutes!
• Make it a meal: I usually steam some broccoli or toss in frozen veggies while the sauce simmers. Easy and done.
• Leftovers? Pop them in a wrap or rice bowl for lunch the next day — it reheats beautifully.
• Not all chicken breasts cook at the same speed! Thicker cuts take longer, while thinner pieces cook faster — I talk more about this in my guide on how long to boil chicken breast.

🥣 What to Serve with It

• Steamed jasmine or basmati rice
• Roasted green beans or stir-fried veggies
• Simple cucumber salad or pickled carrots for crunch

🍴 Additional Tips from My Kitchen

• Double the sauce! This recipe is so saucy and delicious, sometimes I double the sauce ingredients and save half for another meal later in the week — like drizzling over grilled veggies or tossing into a quick stir-fry.
• Customize it: Don’t be afraid to make this recipe your own. Add chili flakes if you like a little heat, or swap out the chicken for boneless thighs if that’s what you’ve got. Both work beautifully.
• Meal prep friendly: This dish holds up great for meal prep. Store it in the fridge in an airtight container for up to 3 days, and reheat gently on the stove or in the microwave with a splash of water to loosen the sauce.
• Serving shortcuts: Don’t stress about the sides — this chicken is happy with anything. I’ve even served it with toasted flatbread and a quick yogurt-cucumber salad on a hot day. Simple is perfect.

❓ Frequently Asked Questions

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