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Sticky honey garlic chicken with sesame seeds and green onions on rice.

Sticky Honey Garlic Chicken

This recipe delivers perfectly sticky, sweet, and savory chicken thighs coated in a glossy honey garlic glaze. It's a simple yet impressive dish that's ideal for a weeknight dinner or meal prep, served over rice to soak up every drop of the incredible sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs
  • Salt and black pepper, to taste
  • 2 tablespoons cornstarch
  • 2 tablespoons neutral oil like avocado or vegetable oil
  • 2 tablespoons butter
  • 5-6 cloves fresh garlic, minced
  • 1/3 cup honey
  • 1/3 cup low-sodium soy sauce
  • 1 tablespoon rice vinegar or apple cider vinegar
  • Sesame seeds, for garnish
  • Sliced green onions, for garnish

Equipment

  • Paper towels
  • Shallow dish or large zip-top bag
  • Large Skillet or Pan with High Sides
  • Wooden spoon
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Plate

Method
 

  1. Pat the chicken thighs completely dry with paper towels. Season generously on both sides with salt and pepper.
  2. Place the cornstarch in a shallow dish. Dredge each piece of chicken in the cornstarch, shaking off any excess.
  3. Heat oil in a large skillet over medium-high heat. Once shimmering, add chicken in a single layer (work in batches if needed). Sear for 4-5 minutes per side until golden brown. Chicken does not need to be cooked through. Remove to a plate.
  4. Reduce heat to medium. In the same pan, add butter. Once melted, add minced garlic and sauté for 30-60 seconds until fragrant.
  5. Pour in the honey, soy sauce, and vinegar. Use a wooden spoon to scrape up the browned bits from the pan bottom. Bring to a simmer and let bubble gently for 3-4 minutes, stirring occasionally, until the sauce thickens and becomes syrupy.
  6. Return the seared chicken and any collected juices to the pan. Spoon the sauce over the chicken. Simmer together for 5-7 minutes, turning chicken once or twice, until the sauce is thick and glossy and the chicken is cooked through.
  7. Remove from heat and let rest for a few minutes. Garnish with sesame seeds and sliced green onions before serving.

Notes

For best results, use fresh garlic, not jarred. Do not rush the sauce reduction; let it simmer until properly thickened. If sauce is too thick, loosen with a tablespoon of water. For meal prep, cut chicken into uniform chunks before cooking. Serve over rice, cauliflower rice, or with steamed vegetables like broccoli or snap peas. Store leftovers in an airtight container in the refrigerator for up to 4 days.