I love this healthier spin on honey garlic chicken because it hits that perfect sweet spot between comfort food and something I actually feel good about making on a regular weeknight. This strips of chicken thighs are pan fried rather than cooked in tons of oil like the traditional recipe. The strips of chicken cook quickly, stay incredibly juicy, and get those golden, crunchy edges that usually require deep frying. I highly recommend serving this honey garlic chicken with rice to soak up all of the excess sauce, you won’t want it going to waste.
Table of Contents
Why You Will Love This Honey Garlic Chicken:
- The honey garlic sauce is the perfect balance of sweet, savory, and slightly sticky.
- It has minimal ingredients, yet big flavor—everything comes together with pantry staples.
- It pairs well with almost anything, from rice and potatoes to veggies or salad.
- It’s family-friendly, with flavors both kids and adults will love.
- On those busy weeknights, this one comes together in 30 minutes or less.
Ingredients You Will Need:
- Chicken Thighs: Boneless skinless chicken thighs are my chicken of choice because they give you a delicious, juicy result. Chicken breasts will also work if you prefer white meat.
- Spices: Salt, black pepper, onion powder, and garlic powder; a classic, simple spice combination.
- Arrowroot Powder: Arrowroot is used to help crisp up the chicken while also helping thicken the sticky sauce. You can also use tapioca starch or corn starch.
- Avocado Oil: You can use any other light oil of choice, such as olive oil or refined coconut oil.
- Fresh Garlic: Finely minced garlic will give tons of flavor to this dish. You can also finely slice it if you prefer bigger pieces, or use pre-minced garlic for convenience.
- Soy Sauce: You can use soy sauce, or coconut aminos or tamari if you want to make this gluten free.
- Apple Cider Vinegar: Apple cider vinegar gives a zesty, bright flavor. You can also use white wine vinegar or rice vinegar.
- Honey: The star of the sticky sauce! You can also use maple syrup or agave syrup.
- Chicken Stock: Use chicken broth, vegetable broth, or vegetable stock if you prefer.
Kitchen Tools You Will Need:
- Cutting Board
- Sharp Knife
- Large Bowl
- Small Bowl
- Large Skillet
Don’t Crowd The Pan
Don’t crowd the pan when browning the chicken. Adding too much chicken will create steam and prevent the golden brown results you’re looking for.
How to Make Honey Garlic Chicken:
- Cut the chicken thighs into strips. Place the chicken in a bowl and add the spices. Toss to ensure the chicken is coated well. Add in the arrowroot powder and toss again to make sure the chicken is fully coated.
- Heat the oil in a large skillet. Working in batches, add half of the chicken to the pan, ensuring that it is all spread out in a single layer. Cook until the chicken is golden brown, then flip and cook on the other side. Set aside on a plate and cook the remaining chicken.
- Add the minced garlic to the pan and cook until fragrant, and then stir in the soy sauce, vinegar, honey, and chicken stock. Bring to a gentle simmer and cook until the sauce has thickened and reduced by half.
- Return the pieces of chicken to the pan and toss to coat well.
How to Modify:
- Use chicken breasts or leftover chicken, like shredded rotisserie chicken.
- Add veggies like broccoli, green beans, snap peas, bok choy, or finely diced carrots.
- Add a kick of spice with a pinch of red pepper flakes.
- Use sesame oil for a delicious umami flavor to the chicken.
Dietary Restrictions:
- Vegan/Vegetarian: Use vegetable broth and swap out the chicken for tofu. Be sure to pat the tofu dry to achieve crispy results.
Serving Suggestions:
I highly recommend serving this over rice. White rice, like jasmine rice, is classic and delicious. Cauliflower rice or Mashed Cauliflower are excellent low-carb options, too.
If you love a rice bowl, top this with roasted or sauteed veggies like Roasted Broccoli and then top with Chili Crunch or Chili Oil.
I also recommend a delicious green salad like Orange, Avocado and Candied Pistachio Salad Kale or Kale and Brussels Sprouts Salad with Creamy Lemon Dressing.
Common Questions
Yes! You can cook it ahead and reheat gently on the stovetop with a splash of water or broth.
Leftovers keep well in an airtight container in the fridge for up to 3-4 days. Reheat on the stovetop or in the microwave. Add a splash of broth if necessary.
Yes, but breasts cook faster and can dry out more easily. Reduce the cooking time and keep an eye on them.
Maple syrup or agave works well, though the flavor will be slightly different. You can also use zero-sugar honey if it’s the calories and carbs you’re worried about.
More Chicken Recipes You Will Love:
- Brie, Sun-Dried Tomato, and Caramelized Onion Stuffed Chicken Breast
- Peppercorn Chicken
- Miso Chicken Thighs
- Oven Baked Greek Chicken Drumsticks
- The Best Shredded Chicken
If you make this Honey Garlic Chicken Thigh recipe, let me know in the comments section below. I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram. I love seeing your photos!
Honey Garlic Chicken
Ingredients
- 6 chicken thighs
- ½ tsp salt
- 1/2 tsp pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- ⅓ cup arrowroot powder
- 2 tbsp avocado oil or other light oil of choice
- 5 cloves garlic minced
- 2 tbsp soy sauce or coconut aminos/tamari
- 2 tbsp apple cider vinegar
- ⅓ cup honey
- ½ cup chicken stock
Instructions
- Cut the chicken thighs into 1 1/2 inch wide strips. Place the chicken in a bowl and add the salt, pepper, onion powder and garlic powder. Toss to ensure all of the pieces of chicken are coated. Add in the arrowroot powder and toss the chicken to ensure every piece of chicken is fully coated.
- Heat the oil in a large skillet over medium heat. Working in batches, add half of the chicken to the pan ensuring that it is all spread out and not overlapping. Cook for approximately 3 minutes until the chicken is golden brown in color and then flip and cook on the other side for an additional 2-3 minutes. Set aside on a plate and cook the remaining chicken.
- Add the minced garlic to the pan and cook for 20 seconds until fragrant and then stir in the soy sauce, vinegar, honey and chicken stock. Bring to a gentle simmer and leave to cook down for approximately 5 minutes until the sauce has thickened and reduced by half.
- Return the crispy chicken to the pan and toss to ensure its all well coated in the sauce.
- Serve over rice.
Tried This Recipe?
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