15-Minute Honey Garlic Chicken

It’s made with simple pantry staples you probably already have, super easy to prepare, and tastes absolutely delicious. Pair it with some rice and a veggie for a complete, family-friendly meal.

“My husband and my son are obsessed with this honey garlic chicken—I make it at least once a week now. It’s easy, fast, and so tasty.” – Hannah

Updated post alert! New photos and a fresh recipe video to guide you through.

No messy dredging or weird sauces here. We cube the chicken into bite-size pieces so they cook super fast. Trust me, cubing chicken is one of my best shortcuts for speedy meals that don’t sacrifice taste.

Honestly, you probably have everything you need in your kitchen right now to make this dish.

And wait until you try the sauce. Seriously, that sauce is everything.

It combines sticky-sweet honey, rich and salty soy sauce, fresh garlic, and just a touch of heat from red pepper flakes.

The sauce sticks to the chicken perfectly and simmers down just right to create a glossy glaze that’s ready to be drizzled all over your plate. Trust me—don’t hold back on that sauce!

Okay, enough chat. Time to start cooking this honey garlic chicken.

Looking for a dinner that’s fast, easy, and actually pleases the whole family? This honey garlic chicken hits the mark. It’s made with just 5 ingredients, comes together in about 15 minutes, and uses simple pantry staples you probably already have. There’s no dredging or complicated sauces—just bite-sized chicken cubes cooked quickly, then glazed with a sticky, dreamy honey-soy-garlic sauce that tastes like you spent hours in the kitchen.

Keep reading for the straightforward ingredient list, detailed steps, photos, and a quick recipe video. I’ll also share tips for swapping in chicken thighs, how to make it gluten-free with tamari, ideas for doubling the sauce to get extra saucy goodness, and serving suggestions that make mealtime easy. Plus, a few notes on thickening, storing, and reheating so your leftovers stay just as tasty.

Ready? Let’s cook up some honey garlic chicken!

Why It Works So Well

This recipe is a lifesaver on hectic weeknights because it uses just 5 easy-to-find ingredients and is on your table in about 15 minutes. Cubing the chicken means it cooks fast and evenly. The honey garlic sauce is sweet, savory, and a little spicy if you want it to be, and it clings to each piece perfectly—if you love this flavor combo, try it in our 20-minute honey garlic shrimp.

And the best part? It’s forgiving. Even if you overcook the chicken a bit, that luscious sauce covers it up and keeps each bite moist and flavorful. I love that it’s great for families and super adaptable—add more heat if you like, double the sauce for extra drizzle, or swap chicken thighs for a richer flavor. Serve it over rice or noodles with a quick veggie like 10-minute air fryer asparagus and you have a winning dinner.

• Fast: Only 5 minutes prep and about 10 minutes cooking.
• Simple: Uses pantry basics with zero dredging or specialty sauces.
• Flavorful: Perfect balance of sticky honey, salty soy, fresh garlic, and a hint of heat from red pepper flakes.
• Flexible: Easily swap chicken types, go gluten-free with tamari, or make extra sauce for drizzling.

Simple Five-Ingredient List

• 2 teaspoons extra-virgin olive oil (or canola oil)
• 1 ½ pounds boneless, skinless chicken breasts, cut into small cubes (about ½ inch)
• Salt and black pepper
• 3 tablespoons honey
• 3 tablespoons low-sodium soy sauce
• 3 cloves garlic, minced
• ¼ teaspoon red pepper flakes (optional, adjust for heat)

Quick 15-Minute Method

1. Heat 2 teaspoons oil in a large skillet over medium-high heat.
2. Lightly season 1½ pounds cubed boneless, skinless chicken breasts with salt and black pepper.
3. Add the chicken to the hot skillet and brown without stirring on one side for about 3–4 minutes.
4. While the chicken browns, whisk together 3 tablespoons honey, 3 tablespoons low-sodium soy sauce, 3 minced garlic cloves, and ¼ teaspoon red pepper flakes (optional) in a small bowl.
5. Flip the chicken pieces to begin cooking on the other side.
6. Pour the glaze over the chicken and toss to coat; reduce heat to medium to prevent the honey from burning.
7. Cook, stirring occasionally, until the chicken is cooked through, about 4–5 more minutes.

8. If the sauce is too thin, whisk 1–3 teaspoons cornstarch with 1 tablespoon water and stir the slurry into the pan during the last 1–2 minutes to thicken the glaze.

   

9. Remove the skillet from the heat.

Pro Tips for Best Results

Watch closely so you don’t overcook the chicken. Cubed pieces cook fast, and overcooking can make them dry, but this sauce is super forgiving and will help cover that up if it happens.

Feel free to swap boneless, skinless chicken thighs in if you like a bit more fat and flavor—they just might take a minute or two longer to cook.

I always use low-sodium soy sauce so I can control the salt level in the dish. If you want to keep this recipe gluten-free, go for tamari or another gluten-free soy sauce alternative.

Thickening: If you want a saucier meal, no need to dredge chicken in flour. Instead, stir in a little cornstarch slurry at the end to thicken the sauce without extra mess or fuss.

Oh, and lots of friends double the sauce because it’s that good—and having extra for pouring over plain rice or vegetables like crispy air fryer cauliflower is a total win.

For a complete dinner, just steam some rice and prepare a veggie—try honey glazed carrots & green beans.

Alright, time to wrap this up so you can get to eating.

Toppings, Swaps, and Add-Ins

• Sliced green onions for a fresh pop of flavor
• Chopped parsley or cilantro to brighten up the dish
• Chopped peanuts for crunch
• Fresh lime wedges to squeeze over for extra zing
• A pinch more red pepper flakes for added heat

• A drizzle of sriracha if you want a spicy kick

Instructions

• Heat olive oil in a large skillet over medium-high heat.
• Lightly season the cubed chicken with salt and pepper. (Go easy because the soy sauce has plenty of sodium.)
• Add the chicken to the skillet and brown on one side, about 3-4 minutes.
• Meanwhile, make the glaze. Whisk the honey, soy sauce, garlic and red pepper flakes, if using, in a small bowl until well combined.
• Turn the chicken pieces over to begin cooking on the other side. Add the sauce to the pan and toss to coat the chicken pieces. Cook until chicken is cooked through, 4-5 more minutes. (The small pieces cook quickly, which is the point, so be careful not to overcook them.)
• Serve with steamed rice or a classic spinach salad and top with green onions, sesame seeds and a squeeze of lime juice, if desired.

Storage and Make-Ahead Tips

Got leftovers? Once cooled, keep the chicken and sauce together in an airtight container in your fridge for up to 4-5 days. Cold leftovers are also great sliced over a strawberry avocado spinach salad with poppyseed dressing.

To reheat, warm gently on the stove over medium-low heat, adding a splash of water or broth if you need to loosen up the sauce. You can also microwave it covered until hot through. Just make sure you keep the sauce with the chicken to prevent drying out.

If you want to make things ahead, go ahead and mix up the honey-soy-garlic sauce and keep it in the fridge for a day or two. Give it a quick whisk before using, and if it thickens in the fridge, stir in a bit of warm water to loosen it back up when reheating.

Common Questions Answered

• Can I use chicken thighs instead of breasts?

  Absolutely! Boneless, skinless chicken thighs work beautifully here and add a richer flavor, but they might need an extra minute or two to cook through depending on how big your cubes are.

• Is this recipe gluten-free?

  Yes! Use gluten-free tamari or a gluten-free soy sauce alternative to keep it gluten-free without losing flavor.

• How do I thicken the sauce?

  Mix together a little cornstarch slurry (1-3 teaspoons cornstarch with 1 tablespoon water) and stir it into the pan during the last couple of minutes. Simmer until the sauce thickens up to your liking.

• Can I double the sauce?

  Definitely. Many people double the sauce to get extra goodness for drizzling over rice, quick veggies like air fryer radishes, and chicken.

• What if my honey starts to burn?

  If the honey begins to darken or burn, lower the heat and wait to add the sauce until after flipping the chicken. This way, the honey softens into the glaze instead of scorching on the pan.

• Can I use frozen chicken?

  It’s best to thaw chicken fully before cutting and cooking. Using frozen chicken can drop the skillet temperature and make your cooking uneven.

• How can I make it spicier?

  Feel free to add more red pepper flakes, drizzle sriracha over the finished dish, or mix in a splash of chili garlic sauce into the glaze for some extra heat. For another spicy chicken dinner idea, try Grilled Salsa Verde Pepper Jack Chicken.