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This easy Honey-Garlic Chicken recipe transforms simple ingredients into a sticky, sweet glaze that’s just as delicious as your favorite Chinese restaurant.
This post is sponsored by Perdue Farms. #PerdueFarmsFarmtoHome #PerdueFarms_Partner #AD
I love eating out. The best part is not having to do the dishes when we’re done. 😉 The worst part is all of the unknown ingredients in restaurant food–like MSG, sodium, and who knows what else.
Cooking easy recipes at home is fun, and you know you’re getting healthier food than takeout or even bottled sauces from the store. We love making our own versions of restaurant/boxed foods, and that’s why I have lots of copycat recipes here for everyone to enjoy.
Quality Ingredients
As you may expect, the quality of the ingredients you use really makes a difference. I like using Perdue Farms chicken breasts to make Honey-Garlic Chicken because their animals are raised without hormones or antibiotics.
Now you can have Perdue Farms premium meats shipped right to your door, which saves me a ton of time. I can grab some veggies from the garden, make Honey-Garlic sauce, Orange Chicken sauce, or make Chicken Fajitas in my Instant Pot and dinner is done in a flash.
We tried a Medium Family Bundle, which has all these yummy meats:
- Niman Ranch Applewood Uncured Bacon
- PERDUE® Panko Breaded Dino Nuggets
- PERDUE® Harvestland® Boneless Skinless Chicken Breast Tenderloins
- Niman Ranch Uncured Bacon Wrapped Pork Chops With Rosemary
- Niman Ranch Uncured Pork Breakfast Sausage
- PERDUE® Harvestland® Diced Chicken Breasts (these come free with your first order! Use code FARMER10 at checkout)
I can see plenty of delicious meals in store for us with this bundle! And you can’t beat picking up your groceries from your front porch.
How to Make Honey-Garlic Chicken
Start with a pound of chicken breasts. I’m using PERDUE® Harvestland® Diced Chicken Breasts because they’re so easy–just open the package and they’re ready to stir fry or add to your favorite recipe. The sauce is made with honey, soy sauce, oyster sauce, ginger, and garlic.
Cut your chicken into bite-size pieces, and pat gently with a paper towel to dry. This will help the chicken get a yummy brown crust, without coating it with flour.
Pour the oil in a large frying pan over medium-high heat. Put half of the chicken in the pan and let it sit for 3-4 minutes without stirring. After a few minutes, check one piece. If it’s done to your liking, stir and finish cooking that batch.
See all those yummy browned bits? Mmmm. They’ll add delicious flavor to our sauce.
Take the first batch of chicken out of the pan and set it on a paper towel while you cook the rest of the chicken. Using a paper towel instead of setting the chicken on a plate helps keep it from getting soggy.
Then remove all the chicken from the pan and add all the sauce ingredients. Warm gently until a few bubbles appear around the edges of the pan, and thicken with cornstarch and water.
Add the chicken back to the pan until it’s warmed through, and you’re ready to eat! Serve over steamed rice or homemade fried rice.
Kitchen Tips
If you don’t have fresh garlic, use 2 Tablespoons of your homemade frozen chopped garlic.
Don’t skip the Sriracha! This small amount won’t make the sauce spicy, but it adds depth of flavor.
Hubby and I like a lot of garlic, but the kids? Not so much. We often serve the sauce on the side, so the kids can eat their chicken plain or just take a tiny bit of sauce.
Time-saving tip: Make a double batch of sauce and freeze half. When you need a quick meal, make rice, grab your prepared chicken, warm your sauce, and serve.
Honey-Garlic Chicken
This easy Honey-Garlic Chicken recipe transforms simple ingredients into a sticky, sweet glaze that's just as delicious as your favorite Chinese restaurant.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 Tablespoons avocado oil
- Sauce ingredients
- 1/2 cup water or chicken broth
- ½ cup honey
- ¼ cup soy sauce
- 4+ garlic cloves, finely chopped
- 2 teaspoons grated ginger
- 1 Tablespoon oyster sauce
- 1 Tablespoon Sriracha hot chili sauce
- Slurry (sauce thickener)
- 1 Tablespoon cornstarch
- 1 Tablespoon water
Instructions
- Cut the chicken into bite-sized pieces, and pat gently with a paper towel to dry. This will help the chicken get a yummy brown crust, without coating it with flour.
- Pour the oil in a large frying pan over medium-high heat. Put half of the chicken in the pan and let it sit for 3-4 minutes without stirring. After a few minutes, check one piece. If it's browned to your liking, stir and finish cooking that batch.
- Take the first batch out and set it on a paper towel while you cook the rest of the chicken.
- Remove the chicken from the pan and add all the sauce ingredients. Warm gently until a few bubbles appear around the edges of the pan.
- While the sauce is cooking, combine the cornstarch and water in a small bowl. Add about half of the slurry mixture to the sauce, stirring while you add it. The sauce will gradually thicken—add the rest of the cornstarch mixture if you'd like it thicker.
- Combine the chicken and the sauce, and serve over hot steamed rice.
Notes
If you don’t have fresh garlic, use 2 Tablespoons of your homemade frozen chopped garlic.
Don’t skip the Sriracha! This small amount won’t make the sauce spicy, but it adds depth of flavor.
Hubby and I like a lot of garlic, but the kids? Not so much. We often serve the sauce on the side, so the kids can eat their chicken plain or just take a tiny bit of sauce.
Time-saving tip: Make a double batch of sauce and freeze half. When you need a quick meal, make rice, grab your prepared chicken, warm your sauce, and serve.
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Love cooking from scratch? Check out Off The Shelf: Homemade Alternatives to the Condiments, Toppings, and Snacks you Love.
It’s chock-full of recipes for even more pantry staples, made without chemicals or preservatives!
