Amazing 20-Minute Sticky Garlic Honey Chicken

If your weeknights feel like a frantic race against the clock, I have something that will instantly upgrade your dinner game: Sticky Garlic Honey Chicken! Seriously, this recipe is my secret weapon for those evenings when I want something incredibly flavorful but only have about 20 minutes to spare. I’m Anna, and I’m a total food lover who focuses on sharing simple, flavorful chicken recipes designed to make your everyday cooking easier and way more joyful.

I’ve tested countless quick dinners, and this one always wins because it delivers that perfect sweet and savory punch. We’re talking tender chicken breast cubes swimming in a glaze that’s thick, garlicky, and just slightly spicy. It’s all done in one pan, which means cleanup is a breeze—trust me, I know how precious those extra five minutes are!

Forget complicated marinades or hours in the oven. This Sticky Garlic Honey Chicken proves that fast food doesn’t have to mean takeout. Get ready to see why this one-pan wonder is about to become the star of your weekly rotation!

Gathering What You Need for Sticky Garlic Honey Chicken

Before we dive into the magic, let’s make sure your kitchen is ready for action. Since this Sticky Garlic Honey Chicken comes together so fast, having everything measured and ready to go is the real trick to success. Don’t worry, we aren’t using a million fancy gadgets here—just the basics you probably already have tucked away!

Getting organized upfront means you can focus entirely on searing that chicken and getting that gorgeous, thick glaze clinging perfectly.

Essential Ingredients for Sticky Garlic Honey Chicken

Here is exactly what you need. I’ve made sure the measurements are spot-on for four servings, so you don’t have to guess!

Item	Amount	Preparation Note
Boneless skinless chicken breasts	1.5 pounds	Cut into uniform 1-inch cubes
Olive oil	1 tablespoon	For searing
Kosher salt	0.5 teaspoon	Plus more for seasoning
Ground black pepper	0.25 teaspoon	Freshly ground is best
Honey	0.33 cup	The star of the glaze!
Low sodium soy sauce	0.25 cup	Keeps the sodium in check
Garlic	4 cloves	Minced very finely
Red pepper flakes	0.5 teaspoon	For that little kick
Cornstarch	1 teaspoon	For thickening the sauce
Water	1 tablespoon	To mix with cornstarch
Green onions	2 stalks	Sliced thinly for garnish
Toasted sesame seeds	1 teaspoon	For finishing texture

Necessary Equipment

You’ll need a good, sturdy pan that retains heat well for searing. Grab these tools:

• A large skillet (10-inch or 12-inch is perfect)
• A small bowl for whisking the sauce
• A small cup for mixing the slurry
• A whisk or fork
• Measuring cups and spoons
• Tongs or a wooden spoon for flipping the chicken
• A meat thermometer (this is non-negotiable for safety!)

Necessary Equipment

You’ll need a good, sturdy pan that retains heat well for searing. Grab these tools:

• A large skillet (10-inch or 12-inch is perfect)
• A small bowl for whisking the sauce
• A small cup for mixing the slurry
• A whisk or fork
• Measuring cups and spoons
• Tongs or a wooden spoon for flipping the chicken
• A meat thermometer (this is non-negotiable for safety!)

Step-by-Step Guide to Perfect Sticky Garlic Honey Chicken

Alright, we’ve got everything ready, so let’s get cooking! This is where the magic happens, and because this is a 20-minute wonder, you need to keep your eyes on the prize. The timing here is key to getting that beautiful, clingy glaze for your Sticky Garlic Honey Chicken.

Preparing the Chicken and Sauce Base for Sticky Garlic Honey Chicken

First things first, let’s get the main protein ready. Take those 1.5 pounds of chicken breasts and cut them into uniform 1-inch cubes. Try to keep them even so they cook at the same rate—nobody wants half raw, half overcooked chicken, right?

Next, pat those little cubes really dry with a paper towel. This is important! Dry chicken sears better and gets that nice golden crust we want. Once they are dry, sprinkle them evenly with your 0.5 teaspoon of kosher salt and 0.25 teaspoon of black pepper. Give them a quick toss.

Now, move to the sauce. In a separate small bowl, whisk together the 0.33 cup of honey, the 0.25 cup of low sodium soy sauce, the 4 cloves of minced garlic, and the 0.5 teaspoon of red pepper flakes. Whisk it until everything looks happy and combined. This is the flavor bomb for your Sticky Garlic Honey Chicken!

Creating the Thickening Slurry

This next step is what makes the sauce “sticky.” In a tiny cup, mix the 1 teaspoon of cornstarch with the 1 tablespoon of water. You need to stir this until it’s completely smooth—no lumps allowed! If you see clumps, the sauce won’t thicken properly, and you won’t get that signature cling on your Sticky Garlic Honey Chicken.

Searing the Chicken

Time to get the pan hot! Pour that 1 tablespoon of olive oil into your large skillet and set the heat to medium-high. You want the oil to shimmer before the chicken goes in. That shimmer means it’s ready to sear!

Carefully add the seasoned chicken pieces to the skillet. Don’t crowd them! If your pan is too full, the chicken will steam instead of sear, and we want color. Work in batches if you have to, making sure they are in a single layer. Let them cook undisturbed for 3 to 4 minutes until they are beautifully golden brown on that first side. Then, flip them over.

Glazing and Finishing the Sticky Garlic Honey Chicken

Once all sides have a little color, it’s time to pour that glorious honey garlic mixture right over the chicken in the pan. Turn the heat down a bit to medium. Let it simmer and bubble gently for about 3 to 4 minutes, stirring often so the honey doesn’t scorch. Remember, honey caramelizes fast!

When the sauce has reduced slightly, give your cornstarch slurry one last quick stir (it settles fast!) and pour it into the simmering sauce. Stir constantly for another 1 to 2 minutes. You will see the sauce instantly transform—it thickens up and starts clinging beautifully to every piece of chicken. This is the moment your Sticky Garlic Honey Chicken becomes truly sticky!

Use your thermometer now! Push it into the thickest piece of chicken; it absolutely must register 165 degrees Fahrenheit internal temperature. Safety first, always!

Final Touches and Serving

As soon as that temperature is hit, yank the skillet right off the burner. I mean it—pull it away from the heat source immediately! If you leave it simmering with all that sugar, the glaze will burn onto the bottom of your pan and turn bitter. We worked too hard on this amazing Sticky Garlic Honey Chicken to ruin it now!

Finish it off by sprinkling those 2 stalks of thinly sliced green onions and the 1 teaspoon of toasted sesame seeds right over the top. Serve this right away while it’s piping hot!

Tips for Achieving the Best Sticky Garlic Honey Chicken

This Sticky Garlic Honey Chicken is so fast, which is wonderful, but that speed also means we have to be smart about the heat. A few little tricks I’ve picked up over the years ensure you get maximum flavor without turning your beautiful glaze into charcoal.

Managing the Honey Glaze

The biggest challenge with honey is that it burns faster than regular sugar. That’s why I told you to turn the heat down to medium right when you add the sauce. When you stir in that cornstarch slurry, you need to keep things moving constantly. If you see any little bits starting to stick to the bottom of the pan and turn dark brown, immediately lift the pan off the heat for about 30 seconds while stirring vigorously. That quick break is usually enough to stop the caramelization process before it ruins your perfect batch of Sticky Garlic Honey Chicken.

Chicken Safety Check

I know we are rushing through dinner, but please, please, please never skip the temperature check on chicken. Nobody wants to worry about undercooked meat, especially when you’re serving guests or your family. You must use a reliable instant-read thermometer. We are aiming for 165 degrees Fahrenheit internal temperature in the thickest piece. Once you hit that number, pull the pan off the heat—seriously, take it all the way off the burner. The residual heat in the pan will keep cooking the chicken a tiny bit, but it guarantees the glaze won’t burn while you’re plating everything up. That’s how you nail the texture and stay safe!

Serving Suggestions for Your Sticky Garlic Honey Chicken

Now that you have this incredible, glossy batch of Sticky Garlic Honey Chicken, you might be wondering what to serve it with. Since the sauce is so rich and flavorful, you want something simple underneath to catch every last drop of that glaze!

My absolute favorite pairing, as mentioned in the notes, is a big bed of fluffy, steamed white rice. The rice soaks up the extra honey garlic sauce perfectly—it’s just divine. If you want to keep the meal lighter, crispy, fresh vegetables are the way to go.

Try tossing some quickly blanched broccoli florets or snap peas in the pan right after you pull the chicken off the heat. They’ll get coated in just a little bit of residual sauce. Steamed carrots or even a simple side salad with a light vinaigrette balance out the sweetness of the glaze beautifully. It makes for a complete, satisfying weeknight meal!

Storage and Reheating Instructions for Leftover Sticky Garlic Honey Chicken

If you’re lucky enough to have any of this amazing Sticky Garlic Honey Chicken leftover—which, let’s be honest, usually means you made a double batch because it tastes *that* good—storage is super simple. The key is keeping the chicken and any extra glaze separate from your sides, like rice or veggies, if possible.

Pop the chicken into an airtight container. It should keep nicely in the fridge for about three to four days. Just make sure it cools down a bit before sealing the lid!

Reheating is where you need to be careful because of that sugary glaze. Microwaving is fast, but it can sometimes make the sauce separate or tighten up too much. Here’s a quick guide:

Method	Time/Tip
Stovetop (Recommended)	Add chicken to a skillet with a teaspoon of water or broth over medium-low heat. Cover and cook until warmed through. This loosens the glaze nicely.
Microwave (Quickest)	Place on a microwave-safe plate. Heat in 30-second bursts, stirring well between each burst, until steaming hot.

Frequently Asked Questions About Sticky Garlic Honey Chicken

I get so many questions about making this Sticky Garlic Honey Chicken perfect every time, especially since it cooks so quickly! Here are the top three things folks ask me about when they are prepping this easy weeknight meal.

Can I substitute the honey in this Sticky Garlic Honey Chicken?

You absolutely can swap the honey, but you need to keep the sweetness and the thickness in mind! Maple syrup works wonderfully as a direct substitution, giving you a slightly different, richer flavor profile. Agave nectar is another option, though it is usually a bit thinner than honey, so you might need to add an extra half teaspoon of cornstarch to your slurry just to make sure that beautiful glaze truly sticks to the chicken.

How can I adjust the spiciness of the glaze?

That little bit of heat from the red pepper flakes is what keeps this dish from being just sweet—it adds a lovely depth! If you love heat, feel free to bump that up to a full teaspoon, or even a full teaspoon and a half. If you prefer zero spice, just leave them out entirely! You won’t lose the core flavor of the Sticky Garlic Honey Chicken, just the warmth.

What is the best way to ensure the sauce truly sticks?

The sticking power comes entirely from that cornstarch slurry we mix up! The timing is everything here. You must wait until the sauce has reduced slightly and is simmering nicely *before* you add the slurry. Then, once it’s in, stir constantly for that full minute or two until it thickens visibly. If you add the slurry too early, it can break down before the sauce gets concentrated enough. Stirring right before you pour it in, and then cooking it briefly after adding, guarantees that perfect sticky coat on your chicken!

Share Your Experience Making Sticky Garlic Honey Chicken

I truly hope this Sticky Garlic Honey Chicken makes your dinner time a little easier and a lot more delicious this week! I put so much care into making sure this 20-minute recipe is foolproof, but I always love hearing how it turns out for you.

If you made these bites, please come back and leave a rating below. Tell me how you served it, and how fast you got dinner on the table. Happy cooking! Check out more ideas here.

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