Go Back
–+ servings
Honey garlic chicken in a cast iron skillet.
5 from 3 votes

Honey Garlic Chicken

This honey garlic chicken comes together in just 20 minutes and is full of flavor. Serve it with rice and veggies for an easy, satisfying meal!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dishes
Cuisine: Asian
Keyword: cast iron skillet recipes, easy chicken recipe, honey garlic chicken
Servings: 4 servings
Calories: 532kcal
Author: Laura Ascher

Equipment

Ingredients

  • 2 lbs chicken 4 breasts or boneless thighs
  • 4 tbsp cornstarch
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 3 tbsp olive oil divided
  • 6 cloves of garlic minced
  • 3 tbsp rice vinegar
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • green onions for garnishing
  • sesame seeds for garnishing
US Customary - Metric

Instructions

  • Dice the chicken into roughly 1-inch cubes and place it in a mixing bowl.
  • Add the cornstarch, salt, and pepper to the bowl and toss until the chicken is evenly coated.
  • Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken and cook for 7–10 minutes, stirring occasionally, until fully cooked and golden on the outside.
  • Once the chicken is cooked through, remove it from the skillet and set aside.
  • In the same skillet, add the remaining 1 tablespoon of oil along with the minced garlic. Sauté for about 30 seconds, just until the garlic becomes fragrant—don’t let it burn!
  • Stir in the rice vinegar, honey, and soy sauce. Bring the mixture to a simmer and let it cook for 2–3 minutes, or until it starts to thicken slightly.
  • Return the chicken to the skillet and toss to coat it in the sauce. Let it all simmer together for another 5 minutes so the flavors can come together, until the chicken is warmed through.
  • Remove from heat and garnish with sliced green onions and sesame seeds. Serve over rice and enjoy!

Notes

    • To check the chicken, I like to cut open one of the bigger chunks. If it’s white all the way through, you’re good to go. If there’s any pink, let it cook a little longer.
    • Use a meat thermometer on a few of the largest pieces of chicken to be sure it's done. You’re looking for an internal temperature of 165°F.
    • Don’t overcook the garlic. Garlic can go from fragrant to bitter really fast. As soon as you smell it, go ahead and pour in the sauce ingredients.
    • Give the sauce time to simmer. Letting the sauce bubble for a few minutes helps it thicken up and really coat the chicken nicely.
    • Use the sauce to deglaze the pan. When you add the vinegar, honey, and soy sauce, make sure to scrape up any browned bits stuck to the bottom of the skillet; those little bits add so much flavor to the sauce!
    • Be sure to check out the video here in the recipe card for visual reference!