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15 Minute Honey Garlic Chicken

15 Minute Honey Garlic Chicken is an addictively delicious weeknight meal made with both breasts and thighs and a quick crave worthy sauce!
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Main Course
Cuisine: Chinese, Indian, International
Keyword: 15 Minute Honey Garlic Chicken, 15 minutes, Asian inspired recipes, chicken dinner, chicken recipes, Chinese food, Chinese takeout, easy weeknight recipes, honey garlic, honey garlic chicken, honey garlic chicken and rice, how to make honey garlic chicken, make chicken, recipes with chicken, weeknight
Servings: 4 servings
Calories: 367kcal
Cost: $2.11 per serving

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Equipment

  • wok or large non-stick skillet
  • wooden spoon or plastic spatula

Ingredients

Ingredients For 15 Minute Honey Garlic Chicken

  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 1/4 cup ketchup
  • 4 tablespoons honey
  • 3 tablespoons soy sauce I use low sodium in this recipe
  • 1 tablespoon sambal oelek or other chili garlic sauce
  • 5 cloves garlic fresh, minced
  • 3/4 pound boneless skinless chicken thighs cut into 1-inch pieces
  • 3/4 pound boneless skinless chicken breasts cut into 1-inch pieces
  • 2 tablespoons canola oil
  • Kosher salt to taste
  • black pepper to taste

to serve

  • hot cooked rice, cauliflower rice, or steamed broccoli

Instructions

The Method

  • In a small bowl, whisk water and cornstarch to a slurry. Stir in ketchup, honey, soy sauce, sambal oelek (or other garlic chili sauce), and minced garlic. Set aside.
  • In a large nonstick skillet or wok, heat oil over medium-high. Add the pieces of chicken thighs first, seasoning liberally with Kosher salt and black pepper. Cook 5 minutes, stirring occasionally, or until browned all over. Use a slotted spoon to transfer to a plate and keep warm.
  • If needed, add another tablespoon oil to pan. Cook chicken breast pieces, seasoned with Kosher salt and black pepper, 5 minutes, stirring occasionally, or until browned all over. Return the chicken thigh meat to pan along with the sauce.
  • Bring to a boil. Reduce heat to low and simmer 2 to 3 minutes or until sauce is thick and coats chicken.
  • To serve, plate rice on a large serving platter. Top rice with chicken and sauce.

Notes

Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.

Nutrition

Serving: 1serving | Calories: 367kcal | Carbohydrates: 26g | Protein: 36g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1275mg | Potassium: 625mg | Fiber: 1g | Sugar: 22g | Vitamin A: 123IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 2mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.