Description
Looking for a dinner that’s both savory and sweet? This Sticky Honey Chicken is the perfect combination of tender, juicy chicken coated in a rich, caramelized honey sauce. With a hint of garlic, soy sauce, and a touch of spice, it’s a crowd-pleasing dish that’s easy to make and full of flavor.
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Honey Sauce:
- ½ cup honey
- 2 tablespoons soy sauce (low-sodium preferred)
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional, for extra flavor)
- ½ teaspoon red pepper flakes (optional, for a slight kick)
- 1 teaspoon cornstarch (optional, for thickening the sauce)
Instructions
Season the chicken breasts or thighs with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken and cook for about 5-6 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium. Add the honey, soy sauce, rice vinegar, Dijon mustard, garlic, and ginger (if using). Stir to combine and bring the sauce to a simmer. Let it cook for about 3-4 minutes until the sauce has thickened slightly.
If you’d like a thicker sauce, mix the cornstarch with a tablespoon of water to make a slurry, then add it to the sauce. Stir until the sauce thickens to your desired consistency.
Return the cooked chicken to the skillet, spooning the sauce over the chicken so it’s well coated. Cook for another 2-3 minutes, allowing the chicken to absorb the flavors of the sauce and become sticky.
Notes
- Spicy Honey Chicken – Add extra red pepper flakes or a dash of hot sauce to give the sauce a spicy kick.
- Glazed Chicken Wings – Use the same honey sauce recipe to make sticky, glazed chicken wings. Just bake or fry the wings and toss them in the sauce!
- Vegetarian Option – Swap the chicken for tofu or tempeh for a plant-based version of this dish.
- Storage – Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet to keep the sauce sticky.