Name: Quick Easy Honey Garlic Chicken Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min

If you’ve ever wanted that glossy, sweet-savory chicken from your go-to takeout spot—but didn’t want to deal with a long ingredient list or a sink full of dishes—this is the one.

All it takes is a handful of pantry staples, one pan, and about 20 minutes.

The sauce bubbles down into a sticky, garlicky glaze that clings to every piece of tender chicken.

Spoon it over rice, and you’ve got that familiar, craveable flavor—no delivery app required.

For Honey Garlic Chicken

Chicken Thighs – Boneless, skinless thighs stay juicy and tender while cooking over high heat, making them ideal for this sticky glaze.
Cornflour (Cornstarch) – Lightly coats the chicken, helping it develop a golden crust and slightly thicken the sauce as it simmers.
Salt and Pepper – Simple seasoning to enhance the natural flavor of the chicken before it hits the pan.
Vegetable Oil – Used to sear the chicken at high heat. Any neutral oil works well here.
Unsalted Butter – Adds richness and depth once melted into the pan with the garlic.
Garlic – Fresh minced garlic brings bold, aromatic flavor that defines the dish.

For the Honey Garlic Sauce

Honey – The star ingredient that creates the sweet, glossy coating.
Chicken Stock – Loosens the sauce slightly while adding savory depth.
Rice Vinegar – A touch of acidity to balance the sweetness.
Light Soy Sauce – Adds saltiness and umami, rounding out the flavor profile.

For Serving

Fresh Parsley – A sprinkle of freshness and color right before serving.
Chilli Flakes – Optional heat to contrast the sweetness of the sauce.
Boiled Rice – The perfect base to soak up every bit of the sticky honey garlic glaze.

Quick Easy Honey Garlic Chicken Recipe

Sweet honey, savory soy, and fragrant garlic come together in this fast, flavor-packed chicken dinner. Boneless thighs cook up juicy and tender, coated in a glossy sauce that thickens right in the pan. With only a handful of everyday ingredients, this dish is on the table in just 20 minutes.

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Course: Dinner

Cuisine: Asian

Keyword: Quick Easy Honey Garlic Chicken Recipe

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Notes

Ingredients

8 chicken thighs (skinless and boneless)
2 tbsp cornflour (cornstarch)
½ tsp salt
½ tsp pepper
2 tbsp vegetable oil
1 tbsp unsalted butter
4 cloves minced garlic
110 g (1/3 cup) honey
80 ml (1/3 cup) chicken stock
1 tbsp rice vinegar
1 tbsp light soy sauce

To Serve:

1 tbsp finely chopped fresh parsley
½ tsp chilli flakes
boiled rice

Instructions

Add the chicken thighs to a bowl. Sprinkle over the cornflour (cornstarch), salt, and pepper, then toss until each piece is evenly coated.
(8 chicken thighs, 2 tbsp cornflour, 1/2 tsp salt, 1/2 tsp pepper)
Place a large frying pan (skillet) over high heat and add the vegetable oil.
(2 tbsp vegetable oil)
Arrange the chicken in the hot pan. Cook on one side for 4–5 minutes until golden brown. Flip and cook for another 2 minutes.
Add the butter and allow it to melt. Stir in the minced garlic. Reduce the heat to medium so the garlic doesn’t burn while you prepare the sauce.
(1 tbsp unsalted butter, 4 cloves minced garlic)
In a small bowl, mix together the honey, chicken stock, rice vinegar, and light soy sauce.
(110 g (1/3 cup) honey, 80 ml (1/3 cup) chicken stock, 1 tbsp rice vinegar, 1 tbsp light soy sauce)
Pour the sauce into the pan. Increase the heat and bring it to a boil, then let it simmer for 4–5 minutes. The sauce will reduce and thicken, and the chicken should be fully cooked with no pink remaining in the center.
Finish with a sprinkle of chopped parsley and chilli flakes. Serve over boiled rice.
(1 tbsp finely chopped fresh parsley, 1/2 tsp chilli flakes, boiled rice)

Notes

Using chicken breast instead:
Chicken thighs stay juicier over high heat, but chicken breast works too. Slice into thick strips or gently pound flat with a rolling pin so it cooks quickly and evenly.
To make it gluten free:
Swap the soy sauce for tamari and use gluten free chicken stock. Check that your rice vinegar is gluten free as well.
Freezing instructions:
Once cooked, cool the chicken quickly, cover, and freeze. Thaw overnight in the refrigerator. Reheat on a baking tray in a 180C/350F oven for 12–15 minutes until piping hot. Cover loosely with foil to help prevent drying.
Make ahead or reheat leftovers:
Store cooled chicken in the refrigerator. Reheat at 180C/350F on a baking tray for 12–15 minutes, covering with foil to retain moisture. The texture may be slightly less tender after reheating, but the flavor remains excellent.

Ingredient swaps:

Substitute 3/4 tbsp dark soy sauce if you don’t have light soy sauce.
Use any neutral oil suitable for high heat (such as rapeseed, sunflower, or ghee) instead of vegetable oil.

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Can I use chicken breast instead of chicken thighs?
Yes! You can substitute chicken breast. Just slice it into thick strips or gently pound it to an even thickness so it cooks quickly and stays tender. Be careful not to overcook since breast meat is leaner.
What can I use instead of rice vinegar?
If you don’t have rice vinegar, apple cider vinegar will work. If using either, you can add about ¼ teaspoon of sugar to balance the flavor.
How do I know when the sauce is ready?
The sauce should simmer for 4–5 minutes until it thickens and turns glossy. It should coat the back of a spoon and cling nicely to the chicken.
Can I make this gluten-free?
Yes, you can. Substitute the soy sauce with tamari and make sure your chicken stock and rice vinegar are labeled gluten-free.
What’s the best way to reheat leftovers?
Place the chicken on a baking tray, cover loosely with foil, and reheat at 350°F (180°C) for 12–15 minutes, or until heated through. Covering helps keep the chicken from drying out.