Honey Garlic Chicken Breast
Some recipes just save dinner. Like, you’re tired, your fridge looks half-empty, and cooking feels like too much… but you still want something that tastes comforting and “proper.” That’s exactly where Honey Garlic Chicken Breast fits in.
Equipment
- 1 A non-stick pan or skillet (wide is better)
- 2 Tongs or a spatula
- 3 A knife and cutting board
- 4 One small bowl for sauce
- 5 Optional but actually useful:
- 6 meat thermometer (only if you’re serious about juicy chicken)
- 7 a rolling pin or mallet (to flatten chicken breast)
Ingredients
Chicken
2 large boneless skinless chicken breasts
1/2 tsp salt
1/2 tsp black pepper
1 tsp paprika (optional but adds a warm flavor)
2 tbsp cornstarch
1–2 tbsp oil
1 tbsp butter (not mandatory but… it helps. Trust me.)
Honey Garlic Sauce
1/3 cup honey
2 tbsp soy sauce
4 to 6 cloves garlic, finely chopped
(yeah 6… don’t panic)
1 tbsp vinegar (apple cider or rice vinegar)
1/2 tsp chili flakes (optional)
1 tbsp water
For thickening:
1 tsp cornstarch + 1 tbsp water (slurry)
Optional toppings
sesame seeds
spring onions
squeeze of lemon/lime (sounds random… but it wakes up the sauce)
Instructions
Step 1: Fix the chicken breast problem first
- Chicken breast has one issue… it dries out quickly if you treat it like any other chicken cut.
- So we do this:
- Either slice each breast into thinner cutlets
- OR
- flatten it gently so it cooks evenly
- Even thickness means no part gets rubbery while another part stays undercooked. Good chicken is all about this boring step… sadly.
- But do it once and you’ll see.
Step 2: Season and coat lightly
- Sprinkle salt, pepper, paprika.
- Then toss chicken with cornstarch.
- Not thick. Not clumpy. Just lightly dusted.
- This is what gives you that slightly crisp surface… and helps the sauce hug the chicken instead of sliding off like it has somewhere better to be.
Step 3: Sear (don’t rush this part)
- Heat your pan on medium-high. Add oil and butter.
- When hot:
- add chicken
- don’t move it immediately
- let it brown
- Cook about 4–5 minutes per side.
Golden color = flavor.
- Pale chicken = sadness. (Sorry but yes.)
- When done, remove chicken to a plate.
- And don’t wipe the pan! The brown bits are good stuff.
Step 4: Make the honey garlic sauce right there in the same pan
- Reduce heat to medium.
- Add chopped garlic. Stir for 20–30 seconds.
- Quick warning: garlic burns fast.
- Like… FAST fast.
- So don’t go reply to messages right now.
- Now add:
- honey
- soy sauce
- vinegar
- chili flakes
- water
- Let it bubble for a minute.
- Then pour in your cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
- Stir…
- and suddenly the sauce thickens and turns glossy. This is the part where you’ll go “ohhh okay, I get it now.”
Step 5: Toss chicken back in
- Add chicken back.
- Flip it around so it gets coated.
- Simmer in sauce for 1–2 minutes.
- Now it’s sticky, shiny, and smells illegal.
Notes
- Chicken breast tip: For juicy chicken, slice the chicken breast into thinner cutlets or lightly pound it. Thick chicken dries out fast… trust me.
- Don’t burn the garlic: Add garlic only after removing the chicken, and cook it for just 20–30 seconds. Burnt garlic makes the whole sauce bitter.
- Sauce thickness control: If the sauce gets too thick, add 1–2 tbsp water and stir. If it’s too thin, simmer 1–2 minutes longer.
- Sweetness balance: Honey can feel slightly sweet for some people—add a little extra vinegar/lemon juice to balance it.
- Make it spicy: Add extra chili flakes or a spoon of hot sauce for spicy honey garlic chicken.
- Storage: Keeps well in the fridge for 3–4 days. Reheat gently with a splash of water so the chicken stays soft.
- Freezing tip: Freeze chicken with sauce in a flat zip bag (thaws faster and stays moist).