This Honey Butter Garlic Chicken is a quick dinner meal that comes together in only 30 minutes! It’s made with lightly pan-fried chicken and a delicious sweet & savory sauce.
Love quick stir-fry recipes? Try my Asian Ground Turkey Stir-Fry next!
I love weeknight dinners that’s packed with flavor, easy to make and one the whole family will enjoy. And this recipe accomplishes just that! The sauce is simply irresistible and tastes great served on jasmine white rice.
INGREDIENTS YOU WILL NEED
Chicken Breasts - I use boneless, skinless chicken breasts for this recipe. Feel free to use boneless, skinless chicken thighs instead.
Garlic - fresh minced garlic is definitely the way to go for this recipe, with that being said, I won’t be mad at you if you use the jarred garlic.
All purpose flour
Honey, Soy Sauce, Rice Vinegar, Chicken Broth - to make the yummy sauce!
Chili Garlic Sauce - added to the sauce mixture. This is what really makes this recipe stand apart. It gives the sauce so much flavor!
Salt, Pepper, Garlic Powder & Paprika
HOW TO MAKE HONEY GARLIC CHICKEN
Full instructions are included in the recipe card below, but here’s a quick overview:
Step One: Prep your ingredients! Mince the garlic or press it through a garlic press. Next measure your sauce ingredients: honey, soy sauce, rice vinegar, chili garlic sauce and chicken broth in a small bowl. Stir together and set aside.
Step Two: In a large skillet on medium heat, add oil and half of butter. Cook the chopped, seasoned and lightly floured chicken pieces until done. *Be careful not to overcook. Remove and set aside.
Step Three: Add remaining butter to the skillet and saute minced garlic for 30 seconds. Next add sauce mixture to the skillet. Gently stir with a wooden spoon and simmer on medium-low heat for 2 minutes. Sauce will start to thicken.
Step Four: Add cooked chicken back in the skillet and coat with the sauce. Simmer for 2-3 more minutes. Top with thinly sliced green onions (optional) and enjoy! That's it...super easy!
Chicken Thighs - Personally I’m a chicken breast type of girl. But you can certainly swap out the breasts for boneless, skinless, chicken thighs instead. Cook time will vary when using chicken thighs instead of breasts.
Cornstarch - You can use cornstarch in place of the flour to lightly coat your chicken pieces.
Crushed red pepper - If you are using the chili garlic sauce ingredient in this recipe, which I definitely recommend, then you won’t need to add the crushed pepper. But if you don't have any chili garlic sauce then I would suggest adding ½ teaspoon of crushed red pepper flakes to give the sauce an extra kick!
Make your sauce ahead of time. When it comes to quick stir-fry recipes, it’s always best to prep your ingredients ahead of time as the cooking process happens pretty fast. Go ahead and mix the sauce ingredients together in a small bowl and set it aside so it’s ready to go as soon as you need it.
Don’t overcook your chicken. With chicken breasts it’s easy to overcook and dry out your chicken. Making sure to not overcook the chicken really makes a big difference with this recipe. Since the chicken breasts are cut into bite-sized pieces they won’t take long to cook about 3 minutes on each side.
Want more Honey Butter Garlic Chicken? This recipe makes 2-3 servings, but if you want to make more just chop up an extra chicken breast and make a little more sauce.
I enjoy serving this with Jasmine White Rice that I cook in my Instant Pot. The Instant Pot cooks it perfectly and allows me to make the rest of the recipe at the same time that the rice is cooking. You can also enjoy honey garlic chicken with fresh steamed vegetables.