Sticky Honey Garlic Chicken coats juicy browned chicken thighs in a glossy sauce made with honey, soy, garlic, rice vinegar, and sesame oil. Served over jasmine rice, it delivers a satisfying balance of sweet, salty, savory, and tangy flavors in about 20 minutes.
Estimated nutrition
Per serving
Based on 4 servings
- Calories
- 470 kcal
- Protein
- 27 g
- Carbs
- 59 g
- Fat
- 14 g
- Fiber
- 1 g
Actual values can vary with brands, amounts, and preparation.
How this was estimated
69% match confidence
Data sources: USDA FoodData Central
- 9 of 13 ingredient lines matched nutrition data.
Ingredients
Loading serving controls…Chicken
- 1 lb (450 g) boneless, skinless chicken thighs, cut into 2.5 cm pieces
- 1 tbsp cornstarch
- ½ tsp fine salt
- ¼ tsp ground black pepper
- 1 tbsp neutral cooking oil
Honey Garlic Sauce
- ¼ cup (60 ml) low-sodium soy sauce
- 3 tbsp (63 g) honey
- 4 garlic cloves, finely minced
- 1 tbsp rice vinegar
- 1 tsp sesame oil
Serving
- 2 cups (370 g) cooked jasmine rice
- 1 tbsp thinly sliced green onions
- 1 tsp sesame seeds
Need a broader change?
Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Gochugaru — Fruity chile variation.
- Chinese Five Spice — Use sparingly for a more aromatic variation.
Instructions
- 1
Toss the chicken with the cornstarch, salt, and black pepper until evenly coated.
- 2
Heat the neutral oil in a large skillet over medium-high heat.
- 3
Add the chicken in a single layer and cook for 5–7 minutes, turning occasionally, until well browned and the thickest pieces reach at least 165°F (74°C).
- 4
While the chicken cooks, whisk together the soy sauce, honey, garlic, rice vinegar, and sesame oil.
- 5
Reduce the skillet to medium-low heat. Pour in the sauce and immediately toss with the chicken.
- 6
Cook for 1–2 minutes, stirring continuously, until the sauce bubbles gently and reduces to a glossy coating. Do not allow the honey sauce to scorch.
- 7
Divide the 2 cups cooked rice evenly among 4 bowls.
- 8
Divide the chicken and all remaining glaze among the bowls. Finish evenly with green onions and sesame seeds.
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