15-Minute Honey Garlic Chicken

15-Minute Honey Garlic Chicken is a super-quick, flavourful dinner that your whole family will enjoy. With tender cubes of chicken breast, a glossy honey-soy-garlic glaze, and optional chilli flakes for a little heat, it’s ideal for busy evenings when you want something delicious without hours in the kitchen. The marinade comes together in just a few minutes, the chicken cooks fast thanks to the small pieces, and you’ll be sitting down to eat in around 15 minutes. Let’s dive into how this recipe works and why you’ll love it.

Why You’ll Love This Recipe

You’ll love this recipe because it delivers big taste in minimal time. The sweet honey couples with savory soy sauce and aromatic garlic to create a sauce that coats every bite of chicken beautifully. Cutting the chicken into small cubes ensures fast, even cooking—so no over-waiting and no dry spots. Plus it’s versatile enough to serve over rice, quinoa, cauliflower-rice or noodles—so you can tailor the meal to your taste and dietary goals. It’s quick, satisfying and adaptable.

Ingredients

• 2 teaspoons extra-virgin olive oil (or canola oil)
• 1½ pounds boneless, skinless chicken breasts, cut into ~½-inch cubes
• Salt and black pepper
• 3 tablespoons honey
• 3 tablespoons low-sodium soy sauce
• 3 cloves garlic, minced
• ¼ teaspoon red pepper flakes (optional, adjust for heat)
  For serving (optional):
• Brown or white rice
• Sliced green onions
• Sesame seeds
• Chopped peanuts
• Lime wedges to squeeze over the chicken

Step-by-Step: How to Make 15-Minute Honey Garlic Chicken

1. Warm the olive oil in a large skillet set over medium-high heat.
2. Sprinkle the cubed chicken lightly with salt and pepper to season. (Keep it gentle since the soy sauce will add sodium.)
3. Add the chicken to the skillet and brown on one side for ~3-4 minutes until golden.
4. Meanwhile, whisk together the honey, soy sauce, minced garlic and red pepper flakes (if using) in a small bowl until well combined.
5. Flip the chicken pieces in the pan to start cooking the other side. Pour the sauce into the skillet and toss the chicken thoroughly to coat.
6. Continue cooking for about 4-5 more minutes, stirring occasionally, until the chicken pieces are cooked through and the sauce has thickened a little. (If you notice the sauce is still very runny, you can mix 1-3 teaspoons of cornstarch with 1 tablespoon of water and add that slurry in the last 1-2 minutes to thicken the sauce.)
7. Once everything is cooked and nicely glazed, serve the chicken over steamed rice (or your chosen side), and top with sliced green onions, sesame seeds, chopped peanuts and a squeeze of lime if desired.

Helpful Tip

• Dry your chicken pieces before seasoning—this helps them brown nicely rather than steam.
• Use a hot skillet and don’t overcrowd the pan; if too many cubes are added at once they’ll steam instead of sear.
• Because the sauce has honey (sweet) and soy (salty), taste and adjust if needed—if it seems too salty, add a tiny bit more honey; if too sweet, a dash of soy or even a squeeze of lime can balance.
• Don’t overcook the chicken: small cubes cook fast, so after 4-5 minutes in the sauce you should check they’re done (juices run clear or internal temp ~165 °F/75 °C).
• If you want a thicker glaze, the cornstarch-slurry trick works great—just mix, add at the end, and cook until the sauce coats the back of a spoon.
• For texture variation: add chopped vegetables (e.g., bell peppers, broccoli florets) to the pan when you add the sauce so they cook in the glaze alongside the chicken.

Substitutions and Variations

• Chicken alternative: Use boneless skinless chicken thighs for a juicier result; just note they may need an extra minute of cook time.
• Sauce variation: Add a splash of rice vinegar or fresh lime juice for extra tang. Add ginger (½ teaspoon grated) for more warmth.
• Heat: Increase red pepper flakes or swap in ½ teaspoon sriracha in the sauce for a spicier kick.
• Sweetness: Swap honey for maple syrup or agave nectar if you prefer.
• Side variation: Instead of rice, serve over quinoa, cauliflower rice (for lower carbs), soba or rice noodles.
• Vegetarian twist: Replace chicken with tofu cubes or tempeh, pan-seared until golden, and then coated in the same sauce.

Storage Instructions

Definitely—leftovers can be kept in an airtight container in the refrigerator for 4 to 5 days and gently reheated when ready to eat. Add a splash of water while reheating to loosen and revive the sauce. If the sauce has thickened a lot in the fridge, you may want to add a little extra liquid (water or broth) during reheating to restore the glossy coating.

Nutritional Information

Here’s an approximate nutrition profile based on a typical serving of honey garlic chicken (not including rice/side). Note: variations in portions, sauce thickness and sides will change the values.

• Calories: ~350 kcal
• Protein: ~25-30 g (chicken is a lean source of high-quality protein)
• Carbohydrates: ~15-30 g (mainly from the honey and soy sauce)
• Fat: ~8-12 g (depending on oil and chicken cut)
  For example, one reference shows ~300 calories, 25 g protein, 10 g fat, 25 g carbs for ~200g serving.
  Another database shows one cup (~235 g) of honey garlic chicken has ~353 calories, ~29 g protein, ~11.8 g fat, ~29.4 g carbs.
  Keep in mind, using thighs, adding veggies or thickening the sauce can change the macronutrient profile and calorie count.

Serving Suggestions

• Serve the chicken over steamed jasmine or brown rice and top with sliced green onions, sesame seeds and a lime wedge for a complete meal.
• For a lower-carb option: serve over cauliflower rice or spiralised zucchini noodles and throw in steamed broccoli or snap peas for extra veggies.
• Add a side of lightly sautéed or steamed greens (bok choy, baby spinach, kale) tossed with a little sesame oil for a balanced plate.
• For added crunch: sprinkle roasted chopped peanuts or cashews just before serving.
• To turn it into a one-pan dinner: toss in vegetables (bell peppers, snow peas, carrots) into the skillet in the final minutes, then serve everything together.

Frequently Asked Questions About 15-Minute Honey Garlic Chicken

Q: Can I use chicken thighs instead of breast?
Yes — boneless, skinless chicken thighs work great, offering a slightly richer flavour and juicier texture. Just ensure they are cut into small cubes for fast cooking, and watch the cooking time so they don’t over-cook.

Q: Is this recipe healthy?
Absolutely, with some caveats. The chicken offers lean protein, the sauce is simple (honey, garlic, soy) and the cooking method is straightforward (pan-searing). That said, the honey adds sugar and the soy sauce adds sodium, so if you’re watching sugar or salt intake you might reduce honey or use low-sodium soy sauce. Also pairing with veggies and a whole grain side boosts nutritional balance.

Q: How can I make this gluten-free?
Use a gluten-free soy sauce (or tamari) and ensure your cornstarch (if you’re thickening) is pure and gluten-free. Everything else is naturally gluten-free.

Q: Can I make this ahead or freeze leftovers?
Definitely—leftovers can be kept in an airtight container in the refrigerator for 4 to 5 days and gently reheated when ready to eat. Add a splash of water while reheating to loosen and revive the sauce.

Q: My sauce didn’t thicken — what do I do?
If your sauce is too thin, a simple fix is to make a cornstarch slurry: mix 1-3 teaspoons cornstarch with 1 tablespoon cold water, stir into the pan in the last 1-2 minutes of cooking, and let it cook until the sauce coats the chicken and becomes glossy.

Conclusion

Thank you so much for reading! I hope you enjoy this 15-Minute Honey Garlic Chicken as much as I do—it’s one of those recipes that’s simple, fast and full of flavour. I love how the honey-garlic glaze brings sweetness and depth, how the small chicken pieces cook so quickly, and how versatile the meal is. Whether you serve it over rice, cauliflower rice or noodles, it becomes a delicious weeknight favourite. Wishing you joyful cooking and a truly satisfying meal—thanks for being part of the food-loving community, and happy cooking!

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