Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work beautifully, but they cook faster and can dry out more easily. Reduce the cooking time by about 5-10 minutes depending on thickness, and check frequently with a meat thermometer for doneness at 165°F.

How can I make this dish less sweet?

Easy fix! Simply reduce the honey to 2-3 tablespoons and increase the soy sauce by 1-2 tablespoons. You can also add an extra splash of rice vinegar to balance the flavors with more acidity.

Can I make this ahead for meal prep?

This is a meal prepper's dream! The flavors actually improve overnight, making it perfect for make-ahead lunches or dinners. Store in individual containers with rice and vegetables for complete meals ready to go.

My sauce isn't thickening - what am I doing wrong?

Make sure your cooking liquid is hot and bubbling when you add the cornstarch slurry. Stir continuously after adding it, and give it a few minutes to work its magic. If it's still not thickening, you can make another small batch of slurry and add it gradually.

Honey Garlic Chicken Recipe

Name: Honey Garlic Chicken Recipe
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: Asian-inspired
Ingredients: 3 pounds boneless, skinless chicken thighs (anywhere from 2.5 to 3.5 pounds will work); 1 tablespoon granulated garlic; 2 teaspoons dried oregano leaves; 1 tablespoon kosher salt (or sea salt); 1 teaspoon black pepper; 1 tablespoon oil (avocado or olive oil, for searing); 2 tablespoons butter; 5 large cloves garlic (finely minced, about a heaping tablespoon); 1/2 cup low sodium soy sauce; 1/3 cup honey (plus more if you like it sweeter); 2 tablespoons tomato paste; 1 tablespoon sriracha (or chili oil, or your favorite hot sauce); 1 tablespoon rice vinegar; 1 tablespoon cornstarch (mixed after cooking); 1 tablespoon water; Green onion (for garnishing); Sesame seeds (for garnishing)

Description

This Honey Garlic Chicken is a deeply flavorful dish where tender chicken thighs are coated in a sweet and savory honey garlic sauce with a hint of spice. Perfectly seared, slow-cooked, or pressure-cooked, this dish is versatile and pairs beautifully with rice and vegetables. Garnished with sesame seeds and green onion, it’s a crowd-pleaser for family dinners or gatherings.

Ingredients

Units Scale

For the Chicken

3 pounds boneless, skinless chicken thighs (anywhere from 2.5 to 3.5 pounds will work)
1 tablespoon granulated garlic
2 teaspoons dried oregano leaves
1 tablespoon kosher salt (or sea salt)
1 teaspoon black pepper
1 tablespoon oil (avocado or olive oil, for searing)

For the Sauce

2 tablespoons butter
5 large cloves garlic (finely minced, about a heaping tablespoon)
1/2 cup low sodium soy sauce
1/3 cup honey (plus more if you like it sweeter)
2 tablespoons tomato paste
1 tablespoon sriracha (or chili oil, or your favorite hot sauce)
1 tablespoon rice vinegar
1 tablespoon cornstarch (mixed after cooking)
1 tablespoon water
Green onion (for garnishing)
Sesame seeds (for garnishing)

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Instructions

Dry the Chicken
Lay the chicken thighs out on paper towels to pat them dry. This ensures a nice sear when cooking, as dry chicken browns better than wet.
Season the Chicken
Prepare a spice mixture by combining granulated garlic, oregano leaves, kosher salt, and black pepper. Sprinkle this mixture over the chicken thighs, coating all sides evenly. Rub the spices into the meat with your hands, and let the chicken rest at room temperature for 25 minutes if time permits. This short marination ensures great flavor.
Sear the Chicken
Heat a 12-inch skillet over high heat. Once hot, add oil and swirl to coat. Add 2-3 chicken thighs to the skillet, avoiding crowding, and sear for about 2 minutes per side until browned. Remove the chicken and set it aside on a plate. Repeat for the remaining thighs.
Prepare the Sauce
Reduce the skillet heat to medium and melt the butter. Add minced garlic and stir for 30 seconds until fragrant. Deglaze the pan by adding soy sauce, then add honey, tomato paste, sriracha, and rice vinegar. Stir well to combine and cook for another 2-3 minutes, scraping up the browned bits at the bottom of the skillet.
Cook the Chicken – Stove Top Method
Return the chicken to the skillet, cover with a lid, and lower the heat to medium-low. Let it cook for 20 minutes or until the internal temperature hits 160°F. If the liquid reduces too much, add water a few tablespoons at a time. In the last few minutes, prepare a cornstarch slurry (1 tablespoon cornstarch and 1 tablespoon water), then add it to thicken the sauce. Stir well and cook until the sauce thickens. Garnish with green onion and sesame seeds before serving.
Cook the Chicken – Slow Cooker Method
Transfer seared chicken to a slow cooker and pour the prepared sauce over it. Coat the chicken evenly. Cook on HIGH for 1-2 hours or on LOW for 3-4 hours. In the last 30 minutes, add the cornstarch slurry and let the liquid bubble and thicken. Garnish as desired.
Cook the Chicken – Instant Pot Method
After seasoning and searing the chicken using the instant pot sauté function, prepare the sauce directly in the pot. Add the seared chicken back to the pot, seal, and cook on manual for 10 minutes. After cooking, allow the pressure to release naturally for 10 minutes before manually venting. Add the cornstarch slurry, heat on sauté mode, and stir until the sauce thickens. Garnish and serve.
Serve
Serve the chicken whole or shredded, along with rice or cauliflower rice and your favorite roasted vegetables. Drizzle the thickened sauce generously over the chicken and sides.

Notes

Kosher Salt Substitution: If you’re using table salt instead of kosher salt, reduce the amount to 2 teaspoons to avoid oversalting.
Thickening Sauce Alternate Method: If you’re using the slow cooker, you can transfer the sauce to a pan on the stove for faster thickening by cooking over medium-high heat with the cornstarch slurry.
Side Pairings: This dish pairs beautifully with white rice, brown rice, or cauliflower rice for a low-carb option. Roasted broccoli or brussel sprouts are excellent vegetable sides.

Nutrition

Serving Size: 1 chicken thigh
Calories: 285kcal
Sugar: 8g
Sodium: 550mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 28g
Cholesterol: 95mg