15-Minute Garlic Honey Chicken

A plate of chicken with rice, garnished with green onions, surrounded by fresh green onions and a garlic bulb.

5 from 3 votes

15-Minute Garlic Honey Chicken

🍗🧄🍯🙌🏻 Better-than-takeout garlic honey chicken that’s ready in just 15 minutes! Crispy breaded chicken is coated in a spicy-sweet garlicky sauce! Such a FAST and EASY recipe that’s great for when you’re short on time but need big flavor! Perfect for busy weeknights and this is picky eater approved!

Prep Time5

Cook Time10

Baking time for popcorn chicken, will vary by brand20

Course: 30-Minute Meals, Dinner

Cuisine: American, Asian

Keyword: garlic honey chicken

Servings:

Calories: 335cal

Ingredients

1 ½ pounds popcorn chicken (which is 24 ounces from a bag of frozen popcorn chicken that you bake or cook according to package directions, see Notes below for other options)
1 tablespoon olive oil or vegetable oil
4 scallions thinly sliced, white and green parts divided
4 cloves garlic finely minced
½ to 1 teaspoon red chili flakes or to taste
¾ cup reduced sodium chicken broth
¾ cup honey
2 tablespoons lite or reduced sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon cornstarch
1 tablespoon water

Instructions

Bake the chicken according to package directions, or as directed. While the chicken is baking, make the sauce.
To a large skillet add the oil, white parts of the green onions, garlic, chili flakes, and cook over medium-high heat for 30 to 60 seconds, or until fragrant. Stir constantly so it doesn't burn.
Add the chicken broth, honey, soy sauce, rice vinegar, whisk to combine, and bring to a simmer.
Once mixture is simmering, combine the cornstarch and water in a small bowl and stir to combine (this is called a slurry), and then add the slurry to the skillet while whisking constantly.
Cook for about 1 to 2 minutes, whisking nearly constantly, or until the sauce has thickened.
Add the cooked chicken to the sauce,and toss and flip it well to evenly coat it in the sauce.
Garnish with the green parts of the green onions and serve immediately.
Storage - Leftovers will keep airtight in the fridge for up to 4-5 days, however this recipe is best served hot and freshly made. Reheat gently for about 30 seconds in the microwave, or as needed. Recipe will technically keep airtight in the freezer for up to 2-3 months, however there seems very little point in re-freezing chicken that started off as a frozen chicken, but everyone's preferences are different.

Notes

Chicken Options

1. If you’d like to make this recipe completely from scratch, I suggest breading cubed chicken breasts in flour and cornstarch like I did in my Better-Than-Takeout Sticky Chicken. Make the honey garlic sauce called for in this recipe, but pair it with the chicken from that sticky chicken recipe.

2. It is also very good with lightly fried chicken instead of breaded chicken like the popcorn chicken is. To do so, seasoned bite-sized pieces of chicken breasts or thighs 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.

Nutrition