One Pan Honey Garlic Chicken Recipe

One-Pan Honey Garlic Chicken Stir Fry is an easy recipe that is one of our newest one-pan meals.

It is perfect for busy weeknights and should be added to your list of easy Chicken Recipes, as well as One-Pan Recipes!

Honey Garlic Popcorn Chicken is truly an easy dish to make. The chicken pieces are coated in a sweet honey garlic sauce, and dinner can be ready in under 30 minutes.

Why You’ll Love This Recipe

• One Pan Chicken Dinner – the whole family will love this Honey Garlic Chicken. We’ve tried a lot of chicken dinner recipes, and this is one of the best one-pan recipes there is.
• Quick Cooking Time – Due to the quick stir fry cooking process, the cooking time is only 10 minutes when cooking in a skillet or wok on the stove.
• Simple Ingredients – This easy honey garlic chicken uses simple ingredients that you can easily find at most grocery stores.

What You’ll Need

Equipment

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• Wok or large skillet
• Small bowl
• Tongs
• Chopsticks (optional)

Ingredients

Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.

• Popcorn chicken – To save time and make it easier, I used a package of precooked breaded popcorn chicken.
• Oil – Use peanut, grapeseed, canola, avocado, vegetable oil, or other oil with a high smoke point.
• Scallions – Use fresh scallions or green onions.
• Garlic – Use fresh garlic or jarred pre-minced garlic.
• Red chili flakes – If you don’t have this, use cayenne.
• Chicken stock – Chicken stock or chicken broth or chicken bouillon with water.
• Honey – I don’t recommend any substitutions. However, you can use brown sugar or granulated sugar to sweeten the sauce, but it won’t give it the same sticky texture as honey.
• Soy sauce – I use a low-sodium soy sauce. However, If you don’t have soy sauce, use a low-sodium teriyaki sauce.
• Rice wine vinegar – If you don’t have this, use apple cider vinegar, white wine vinegar, champagne vinegar, sherry vinegar, or lemon juice.
• Cornstarch – In the photo, this is mixed with water to create a cornstarch slurry that is used to thicken the sauce.
• Water – Used in combination with the cornstarch.

How To Make Honey Garlic Chicken

1. Cook the popcorn chicken in the oven per the directions on the back of the packaging and set aside.
2. In a large wok or skillet over medium heat, add the oil. Once hot, add the white part of the green onion, garlic, and chili flakes. Stir continuously and cook until fragrant, about 30 seconds.
3. Add the chicken stock, honey, soy sauce, and rice wine vinegar to the skillet and stir to combine.
4. Bring the contents in the skillet to a simmer.
5. Once at a simmer, slowly stream in the cornstarch slurry (water & cornstarch stirred together.)
6. Whisk constantly until thickened.
7. Immediately add the chicken.
8. Toss the chicken in the sauce until it is coated and heated through.
9. Serve with the remaining green onion for garnish.

Recipe Tips

• Adjust Spice Level – Want it spicy hot? Increase the amount of red pepper flakes to increase the spice level. By contrast, if you want to reduce the level of spice, reduce the amount of red pepper flakes or omit if you don’t want any spicy heat.
• Oil – In this recipe, as with any stir fry recipe, the type of oil matters. You need one with a high smoke point that won’t burn at high heat. Please do not use olive oil. Instead, use peanut, grapeseed, avocado oil, or any of the oils listed above under the Ingredients heading.

Variations

• Garnish – Instead of using scallions, garnish with sesame seeds or fried shallots.
• Veg It Up – Toss in your favorite veggies, such as broccoli, carrots, green beans, snow peas, or whichever vegetables you like.
• Sheet Pan Honey Garlic Chicken – Instead of using a wok or skillet, you could make an easy sheet pan dinner. To make the sauce, toss the chicken in the sauce, dump everything in a single layer on a sheet pan, and bake it at 425 F. for 20 minutes.
• Fried Chicken – Instead of using popcorn chicken, you can make your own fried chicken:
  • Season bite-sized pieces of chicken with garlic powder, onion powder, salt, and pepper to taste.
  • Toss in cornstarch until well coated.
  • Fry in ½ inch oil in a deep skillet over medium heat until lightly browned and an internal temperature reaches 165°F.
  • Drain on paper towels and fry the remaining chicken; proceed with the recipe as written.

What To Serve With Honey Garlic Chicken

• Green Beans
• Broccoli
• Carrots
• Red Bell Peppers
• White Rice, Brown Rice, or Cauliflower Rice
• Ramen Noodle Salad
• Thai Noodle Salad

FAQs

More Recipes

• Ramen Noodle Salad with Mandarin Oranges
• Kung Pao Chicken
• Teriyaki Chicken Stir Fry
• Teriyaki Sauce
• Old Fashioned Yeast Rolls

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Easy Honey Garlic Chicken Recipe

Honey Garlic Chicken is super tasty with its tender chicken coated in a sweet and sticky honey garlic sauce and can be ready in 15 minutes! Perfect for weeknight dinners!

Course Main Dishes

Cuisine American, Chinese

Keyword Honey Garlic Chicken

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 333kcal

Author Michele @ FlavorMosaic.com

Equipment

• 1 Non-stick skillet
• 1 small bowl
• Tongs
• Chopsticks

Ingredients

• 1.5 pounds cooked popcorn chicken
• 1 tablespoon vegetable oil
• 4 scallions (thinly sliced, white and green parts divided)
• 4 cloves garlic (minced)
• 1/2 teaspoon red chili flakes
• 3/4 cup unsalted chicken stock
• 3/4 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• Cornstarch slurry (1 tablespoon water + 1 tablespoon cornstarch)

Cook ModePrevent your screen from going dark

Instructions 

• Prepare the popcorn chicken in the oven per the directions on the back of the packaging and set aside.
• In a large wok or skillet over medium heat, add the oil.
• Once hot, add the white part of the green onion, garlic, and chili flakes. Stir constantly and cook until fragrant, 30 seconds.
• Add the chicken stock, honey, soy sauce, and rice wine vinegar and stir to combine.
• Bring to a simmer. Once at a simmer, slowly stream in the cornstarch slurry while whisking constantly until thickened.
• Immediately add the chicken and toss in the sauce until the chicken is coated and warmed through. Serve with the remaining green onion for garnish.

Notes

•  
• Adjust Spice Level – Want it spicy hot? Increase the amount of red pepper flakes to increase the spice level. By contrast, if you want to reduce the level of spice, reduce the amount of red pepper flakes or omit if you don’t want any spicy heat.

• Oil – In this recipe, as with any stir fry recipe, the type of oil matters. You need one with a high smoke point that won’t burn at high heat. Please do not use olive oil. Instead, use peanut, grapeseed, avocado oil, or any of the oils listed above under the Ingredients heading.
• Garnish – Instead of using scallions, garnish with sesame seeds or fried shallots.
• Veg It Up – Toss in your favorite veggies, such as broccoli, carrots, green beans, snow peas, or whichever vegetables you like.
• Sheet Pan Honey Garlic Chicken – Instead of using a wok or skillet, you could make an easy sheet pan dinner. To make the sauce, toss the chicken in the sauce, dump everything in a single layer on a sheet pan, and bake it at 425 F. for 20 minutes.
• Fried Chicken – Instead of using popcorn chicken, you can use fried chicken.
• Garnish – Instead of using scallions, garnish with sesame seeds or fried shallots.
• Veg It Up – Toss in your favorite veggies, such as broccoli, carrots, green beans, snow peas, or whichever vegetables you like.
• Sheet Pan Honey Garlic Chicken – Instead of using a wok or skillet, you could make an easy sheet pan dinner. To make the sauce, toss the chicken in the sauce, dump everything in a single layer on a sheet pan, and bake it at 425 F. for 20 minutes.

Nutrition

Calories: 333kcal | Carbohydrates: 38g | Protein: 29g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 85mg | Sodium: 283mg | Potassium: 334mg | Fiber: 0.4g | Sugar: 35g | Vitamin A: 176IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 2mg