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

Ingredient Substitutions

• Instead of Boneless Skinless Chicken Breast: Turkey breast
• Instead of Soy Sauce: Tamari
• Instead of Mirin: Dry sherry, Rice vinegar plus sugar
• Instead of White Pepper: Black pepper
• Instead of Neutral Oil: Canola oil
• Instead of Cornstarch: Arrowroot powder
• Instead of Garlic Cloves: Garlic paste
• Instead of Green Onions: Chives
• Instead of Soy Sauce: Tamari
• Instead of Oyster Sauce: Hoisin sauce
• Instead of Honey: Maple syrup
• Instead of Mirin: Dry sherry
• Instead of Lemon Juice: Lime juice
• Instead of Chicken Bouillon Powder: Chicken stock
• Instead of Cornstarch: Arrowroot powder
• Instead of Neutral Oil: Canola oil
• Instead of Unsalted Butter: Margarine
• Instead of Broccoli Florets: Snow peas, Bell peppers
• Instead of Chili Flakes: Sriracha
• Instead of Cooked Rice: Quinoa, Noodles

Equipment Needed

• Large Wok or Skillet
• Small Mixing Bowl
• Large Mixing Bowl
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Spatula or Tongs
• Serving Plate (optional)

Critical Steps — Do Not Skip

• Cutting the chicken against the grain
• High‑heat searing of chicken for a golden crust
• Creating the aromatic butter‑garlic base
• Thickening the sauce with cornstarch slurry
• Tossing the chicken back into the sauce to coat evenly

Chef Tips from the Video

• Use a high smoke‑point oil like grapeseed for the initial sear.
• Add a strip of lemon zest to the sauce for extra brightness.
• If you like extra crunch, toss in toasted peanuts or cashews at the end.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Not recommended; sauce may separate when frozen.

Room temperature: Can sit at room temperature for up to 1 hour after cooking.

Make-Ahead Tips

• Prepare the sauce and store it in a sealed jar for up to 2 days.
• Marinate the chicken up to 30 minutes ahead of time for extra flavor.
• Cooked rice can be made ahead and reheated in the microwave.

Frequently Asked Questions