Honey-Garlic Chicken
Published April 24, 2024
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- 2chicken breasts, halved lengthwise, or 4 chicken cutlets (about 1 pound)
- Salt and black pepper
- 2tablespoons olive oil
- 2tablespoons honey
- 2tablespoons soy sauce
- 2tablespoons apple cider, rice wine or white wine vinegar
- 3 to 4large garlic cloves, minced or grated
- 2tablespoons unsalted butter
- Chopped fresh parsley, for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
322 calories; 16 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 0 grams dietary fiber; 9 grams sugars; 32 grams protein; 504 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Pat the chicken dry. Season all over with salt and pepper.
- Step 2
Heat the oil in a large (12-inch) skillet over medium-high for 1 to 2 minutes until hot and shimmering. Add the chicken and cook without moving until it’s golden brown on the bottom, about 5 minutes.
- Step 3
Use tongs to flip the chicken and cook until just cooked through, about 4 minutes.
- Step 4
While the chicken cooks on the second side, mix together 3 tablespoons of water, the honey and soy sauce in a measuring cup.
- Step 5
Transfer the cooked chicken to a plate and set aside.
- Step 6
Pour in the soy sauce mixture and let cook until the liquid reduces, about 1 minute. Add the vinegar, garlic and butter, stirring to melt and incorporate until thick and glossy, about 2 minutes more.
- Step 7
Return the chicken to the pan, leaving behind any accumulated juices on the plate, and turn to coat in the sauce. If the sauce is too thick, add the accumulated juices, then serve immediately, garnishing with the parsley, if desired.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Kelly S
Liked by both my teenager and me. The sauce is great, very tasty and left a delicious flavour in my mouth! I didn't need to double the sauce and had enough for my rice, but my son just liked soy sauce on his rice, so maybe that's why I had enough. I prepped the ingredients for the sauce in advance. I put the garlic into the apple cider vinegar and it sat for over an hour. This might have mellowed the garlic.... recommend that idea.
Jackie D.
I think the recipe author didn't want to write vinegar after each type of vinegar. They're saying use one of these three vinegars: apple cider, rice wine or white wine rather than saying "Use apple cider vinegar, rice wine vinegar, or white wine vinegar."
honey garlic chicken
Add some grated ginger
Rachel
I made this with boneless skinless chicken thighs and it was delicious. I followed the recipe as written, except doubled it and made a version for a vegetarian guest with seared extra firm tofu. The sauce was enjoyed by all, even an increasingly selective toddler.
Carol
Easy, healthy, quick to prepare and delicious! I used boneless skinless thighs since that’s what I had on hand and served it with steamed brown rice and roasted asparagus. Next time I’m going to double the sauce and add chili flakes or use hot honey for some heat, but otherwise great as is.
Janet
I've made this several times now, and I much prefer sherry vinegar to apple cider vinegar in this recipe. And, yes, absolutely double the sauce.
Melissa
Less honey, more vinegar, and don't skimp on the garlic.
R
My family found this sauce far too cloying.
Mike b
Very good sauce, glossy and delicious, I doubled the sauce amounts for those of you like me who find there isn’t enough! I added honey mustard as well.
Cindy F
I used half the amount of honey and added grated ginger with the garlic. Tasty dish that can be on the table in 30 minutes.
kristen
I don't think I cooked the sauce down enough; it was too thin. I will try it again and add some chili flakes and maybe fresh ginger and cook it down more before I add the butter.
kkmk
Delicious! We followed the recipe as written. It was great as is, and seems open to the many variations others have shared here. I wish we’d made rice to soak up the yummy sauce.
Steve
I have two pork tenderloins in the refrigerator. I'm betting a pork medalion sliced about an inch thick will work well for this. I'll report back. I made the chicken once before. Excellent. I added sauteed mushrooms.
emily
Double the sauce and add chili flakes in when you add soy sauce mixture. serve with roasted broccoli
Jonny
I made this exactly as written and was underwhelmed. Afterwards I realized some lemon juice at the end would have helped.
Linda L
This was excellent! Great taste and quick!
LAW
Is this recommended for diabetics and persons with high blood pressure?
Sarah A.
I am an elder living solo and constantly on the lookout for tasty recipes easily adapted to my particular health and dietary needs. This sounds like one, and I plan to try it today.
Gale
You won't be sorry - easy to make for one person or two. either breast or thighs work well.
Steve B
Served it with brown basmati rice with sesame oil added to the cooking water and convection roasted broccoli florets; both sides had nice crunch to contrast with the sweet and tangy chicken.
Sonia
It stays to use a hot pan but the best is cast iron, can we make a vinegar based sauce in a cast iron skillet? Will it affect a seasoned pan? Thanks
Elena
I made this using chicken tenders because that is what I had on hand. Turned out great! So quick and easy. I'll definitely make it again.
John
Good Asian flavors, easy to make. It didn't set the world on fire, but just good.
Private notes are only visible to you.
Advertisement
