Honey Garlic Chicken: Your New Favorite Stir Fry

Honey garlic chicken is gonna become your new favorite chicken stir fry.

It is sweet and sticky and saucy, and so much better than takeout because it’s real chicken, and it’s not just loaded with breading.

This is so good, a family favorite.

Why You’ll Love This

Honey garlic chicken is gonna become your new favorite chicken stir fry.

It is sweet and sticky and saucy, and so much better than takeout because it’s real chicken, and it’s not just loaded with breading.

This is so good, a family favorite.

You’ll love that you don’t even have to season the chicken at this point because the sauce has plenty of flavor.

This is absolutely the good stuff.

I love that about home cooking.

You can control the quality of ingredients that you use.

Ingredients

Water
Low-sodium soy sauce
Honey
1 tablespoon of sriracha sauce
Minced garlic
2 tablespoons of cold water
2 tablespoons of cornstarch
2 to 2 1/2 pounds of boneless, skinless chicken breast
1/2 cup of cornstarch
Oil
Fresh green onion
Sesame seeds

Spoken Moment

I’m hot and ready.

Just kidding, that didn’t come out right.

I’m just hungry.

Here I am making a mess.

I probably could have gotten a bigger spoon.

Come to mama, sweet and saucy chicken.

Look, you guys.

This makes my day.

Have you ever seen anything more beautiful?

Oh, the music’s starting.

It’s in my head, but it’s there.

Go crazy if you really like it spicy.

My family went bananas for this the first time I made it.

So I made it two days in a row, okay?

And nobody complained.

It really is something else, you guys.

It’s so good.

I’m going to go eat this.

Bye.

Instructions

In a medium saucepan, combine water, some low-sodium soy sauce, honey, a tablespoon of sriracha sauce, and some minced garlic.
Set the saucepan over the stove and stir until it comes to a boil.
In a separate dish, add two tablespoons of cold water and stir in two tablespoons of cornstarch.
Pour your cornstarch slurry into the saucepan and stir until it’s thickened.
Reduce the sauce to the lowest heat setting and let it barely simmer on the stove while you prep the chicken.
Cut two to two and a half pounds of boneless, skinless chicken breast into one-inch chunks.
Try to keep your chicken pieces roughly the same size for more even cooking.
Transfer your chicken pieces to a large zip-top bag and add half a cup of cornstarch.
Seal the bag and toss it all together until the chicken is evenly coated in starch.
Set a large nonstick pan over medium heat and lightly coat the bottom of the pan with oil.
Add the chicken in a single layer and saute for a few minutes per side or just until it’s cooked through and lightly golden.
Saute until the thickest piece of chicken reaches 165 degrees Fahrenheit on an instant re-thermometer.
Pour the sauce over the chicken and stir until every piece is generously coated.
Garnish it with a little bit of fresh green onion.
Add a little bit of sesame seeds to give it that little Asian charm.

Cooking Tips

It’s also a great way to use up honey that has thickened up because it all melts together in the saucepan anyways.

You can use more if you love a spicier sauce, but I find that with one tablespoon, the kids didn’t complain.

Try to keep your chicken pieces roughly the same size for more even cooking.

I like to give the sauce an occasional stir while I’m cooking the chicken.

Make sure it stays at a low simmer.

I like to keep my butter guard whenever I’m frying chicken to keep my stove clean.

Since you do have to cook the chicken in batches, it helps to cook the second batch in a separate skillet to make the whole process go faster.

Do not skip that.

There’s a whole tablespoon of sriracha sauce in here.

But I can barely detect the spice.

It’s getting a little spicier.

Ooh.

Now I can detect it in my throat.

If you want it a little spicier, just add a little bit more sriracha sauce.

So add it to taste.

Go crazy if you really like it spicy.

My kids don’t love spicy, so I just use a tablespoon, and it’s just right to add flavor.

Or you can add a little bit of red pepper flakes, too, to make it even spicier if you really like it hot.

You know, have fun with this.

You saw how easy peasy breezy this sauce is.

It uses simple ingredients that you probably already have in your kitchen and your pantry.

Serving Suggestions

Our rice is hot and ready.

Our chicken is hot and ready.

I love a steamy hot rice.

It’s super simple and it’s the perfect base for this chicken.

It’s so flavorful, so saucy.

It really needs something simple to go on top of.

And brown rice would be fine.

Quinoa, I guess, if you wanted to do quinoa.

Look, now it looks like a salad.