Better Than Takeout! 15-Minute Honey Garlic Chicken Recipe (No Deep Frying)

Ingredients

• 1 pound Boneless Skinless Chicken Breast (cut into bite‑size pieces, sliced against the grain)
• 0.5 teaspoon Soy Sauce (for marinating)
• 1 tablespoon Mirin (for marinating; can substitute dry sherry or rice vinegar + sugar)
• 0.25 teaspoon White Pepper (for marinating)
• 0.25 teaspoon Baking Soda (for marinating; helps tenderize)
• 1 tablespoon Neutral Oil (for marinating (vegetable or canola))
• 2 tablespoons Cornstarch (for marinating)
• 5 Garlic Cloves (smashed and finely chopped)
• 3-4 Green Onions (separate whites and greens; whites for aromatics, greens for garnish)
• 1 tablespoon Soy Sauce (for sauce)
• 2 tablespoons Oyster Sauce (for sauce)
• 2 tablespoons Honey (for sauce)
• 1 tablespoon Mirin (for sauce)
• 1 tablespoon Lemon Juice (for sauce; fresh preferred)
• 0.5 teaspoon Dark Soy Sauce (optional, adds color)
• 1 teaspoon Chicken Bouillon Powder (for sauce)
• 0.25 cup Water
• pinch Black Pepper (freshly ground)
• 1 tablespoon Cornstarch (for sauce thickener)
• 2 tablespoons Neutral Oil (for high‑heat pan‑fry)
• 2 tablespoons Unsalted Butter (adds richness to sauce)
• 1 cup Broccoli Florets (optional, steamed or blanched)
• pinch Chili Flakes (optional for heat)
• 1 teaspoon Toasted Sesame Seeds (optional garnish)
• 1 cup Cooked Rice (for serving)

Instructions

1. Cut the Chicken

   Trim any fat from the chicken breast and cut into bite‑size pieces, slicing against the grain for maximum tenderness.

   Time: PT2M

2. Marinate the Chicken

   In a large mixing bowl combine 0.5 tsp soy sauce, 1 tbsp mirin, 0.25 tsp white pepper, 0.25 tsp baking soda, 1 tbsp neutral oil and 2 tbsp cornstarch. Add the chicken pieces and massage until evenly coated.

   Time: PT3M

3. Prep Aromatics

   Smash 5 garlic cloves and finely chop. Slice 3‑4 green onions, separating the white parts from the green tops.

   Time: PT2M

4. Mix the Sauce

   In a small bowl whisk together 1 tbsp soy sauce, 2 tbsp oyster sauce, 2 tbsp honey, 1 tbsp mirin, 1 tbsp lemon juice, 0.5 tsp dark soy sauce (optional), 1 tsp chicken bouillon, 0.25 cup water, a pinch of black pepper and 1 tbsp cornstarch until smooth.

   Time: PT2M

5. Sear the Chicken

   Heat 2 tbsp neutral oil in the wok over high heat until shimmering. Add the marinated chicken in a single layer, let it sit undisturbed for about 1 minute until the bottom turns golden, then flip and stir‑fry another 3‑4 minutes until cooked through. Transfer chicken to a plate.

   Time: PT5M

   Temperature: high heat

6. Create Aromatic Butter Base

   In the same wok reduce heat to medium‑high and add 2 tbsp unsalted butter. Once melted, add the chopped garlic and the white parts of the green onions. Stir 1‑2 minutes until garlic turns golden and fragrant.

   Time: PT2M

   Temperature: medium‑high

7. Add and Thicken the Sauce

   Give the prepared sauce a quick stir and pour it into the wok. Cook, stirring constantly, for about 30 seconds until the sauce thickens, becomes glossy, and coats the back of a spoon.

   Time: PT1M

   Temperature: medium‑high

8. Combine Chicken and Finish

   Return the cooked chicken to the wok, toss to coat evenly. Add the green parts of the green onions, a pinch of chili flakes if desired, and sprinkle toasted sesame seeds. Stir for another minute.

   Time: PT1M

   Temperature: medium‑high

9. Plate and Serve

   Serve the honey‑garlic chicken over a bed of steamed rice, with broccoli on the side. Garnish with extra green onion tops and sesame seeds.

   Time: PT1M

Nutrition Facts

Calories

534

Protein

40 g

Carbohydrates

30 g

Fat

25 g

Fiber

2 g