Is this 20 minute Honey Soy Chicken going to save your dinner?
Is this 20 minute Honey Soy Chicken going to save your dinner? is a easy Chinese recipe that serves 2. 350 calories per serving. Recipe by Drew Eats on YouTube.
Prep: 10 min | Cook: 12 min | Total: 30 min
Cost: $5.52 total, $2.76 per serving
Ingredients
- 1 lb Chicken Breast (cut into bite‑size pieces)
- 0.5 tsp Black Pepper (freshly ground)
- 0.5 tsp Salt (kosher salt preferred)
- 2 tbsp Corn Starch (for coating the chicken)
- 3 tbsp Soy Sauce (low‑sodium optional)
- 2 tbsp Honey (raw or light honey)
- 1 tsp Fresh Ginger (peeled and grated)
- 2 cloves Garlic (minced)
- 1 cup White Rice (uncooked, jasmine or long grain)
- 1 cup Broccoli Florets (steamed)
Instructions
Season and Coat Chicken
Sprinkle black pepper and salt over the chicken pieces, then toss them in corn starch until evenly coated.
Time: PT3M
Make Honey Soy Sauce
In a small mixing bowl combine soy sauce, honey, grated ginger, and minced garlic; whisk until smooth.
Time: PT2M
Pan‑Fry Chicken
Heat the skillet over medium‑high heat, add a thin layer of oil, and cook the coated chicken in a single layer for 4–5 minutes until golden and cooked through.
Time: PT5M
Temperature: medium-high
Set Chicken Aside
Transfer the cooked chicken to a plate and keep it warm while you finish the sauce.
Time: PT1M
Simmer Sauce
Pour the honey‑soy mixture into the same skillet, bring to a gentle boil, and let it bubble for 2–3 minutes until slightly thickened.
Time: PT3M
Temperature: medium
Combine Chicken and Sauce
Return the chicken to the skillet, toss to coat, and cook each side for about 2 minutes so the sauce glazes the pieces.
Time: PT4M
Temperature: medium
Serve with Rice and Greens
Plate the honey soy chicken over cooked rice, add steamed broccoli on the side, and drizzle any remaining sauce.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 30g
- Carbohydrates
- 30g
- Fat
- 8g
- Fiber
- 2g
Dietary info: Gluten‑Free option: use tamari instead of regular soy sauce, Low‑Sodium option: choose low‑sodium soy sauce, Paleo‑friendly: serve without rice, Vegetarian adaptation: replace chicken with firm tofu
Allergens: Soy, Honey, Wheat (soy sauce)
Ingredient Substitutions
- Instead of Chicken Breast: Chicken Thighs, Turkey Breast
- Instead of Black Pepper: White Pepper
- Instead of Salt: Sea Salt
- Instead of Corn Starch: All‑purpose Flour
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Honey: Maple Syrup
- Instead of Fresh Ginger: Ground Ginger (1/4 tsp)
- Instead of Garlic: Garlic Powder (1/4 tsp)
- Instead of White Rice: Brown Rice, Quinoa
- Instead of Broccoli Florets: Snap Peas, Mixed Vegetables
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Whisk or Spoon
- Large Skillet or Wok
- Measuring Spoons
- Spatula or Tongs
- Rice Cooker or Pot
- Serving Plate
Critical Steps — Do Not Skip
- Coating chicken evenly with corn starch
- Pan‑frying chicken without overcrowding
- Allowing the sauce to bubble and thicken before adding chicken
- Glazing the chicken for the final 2 minutes per side
Chef Tips from the Video
- Use a high smoke‑point oil (e.g., grapeseed or avocado) for a clean sear.
- Add a pinch of toasted sesame seeds at the end for extra flavor and texture.
- If you like heat, stir in a dash of chili flakes with the sauce.
Troubleshooting
Chicken is soggy instead of crispy.
Make sure the chicken is dry before coating and avoid crowding the pan; cook in batches over medium‑high heat.
Sauce is too thin.
Let the sauce simmer a little longer to reduce, or add 1 tsp of cornstarch mixed with water to thicken.
Chicken becomes overcooked after the final glaze.
Reduce the final cooking time to 1‑1.5 minutes per side and monitor the glaze; the chicken is already cooked from the first fry.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked chicken and sauce separately in freezer‑safe bags for up to 2 months; reheat thoroughly before serving.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the honey‑soy sauce ahead of time and store it in the refrigerator for up to 2 days.
- Cook the rice in advance; reheat with a splash of water to restore fluffiness.
- Chicken can be cooked earlier and reheated in the sauce; add a splash of water if it looks dry.
Frequently Asked Questions
What is the cultural significance and history of honey soy chicken in Chinese‑American cuisine?
Honey soy chicken is a modern adaptation of classic Chinese stir‑fry techniques, combining the sweet flavor of honey with the salty depth of soy sauce. It became popular in American Chinese restaurants as a quick, family‑friendly dish that balances sweet and savory flavors.
What are the traditional regional variations of honey soy chicken in Chinese cuisine?
In southern China, a similar dish uses Shaoxing wine and oyster sauce instead of honey, while in Cantonese cooking, the glaze may include hoisin sauce. Northern versions might add Sichuan peppercorns for a mild numbing heat.
How is honey soy chicken traditionally served in Chinese households?
It is typically served hot over steamed white rice with a side of stir‑fried or steamed vegetables, allowing the sweet glaze to soak into the rice. Occasionally, it is garnished with sliced green onions or toasted sesame seeds.
What occasions or celebrations is honey soy chicken commonly associated with in Chinese‑American culture?
Because it is quick and crowd‑pleasing, honey soy chicken is often prepared for weeknight family meals, casual gatherings, and pot‑luck events rather than formal festivals.
What other Chinese dishes pair well with honey soy chicken?
Pair it with light sides such as cucumber salad, egg‑drop soup, or simple stir‑fried bok choy. Fried rice or lo mein also complement the sweet‑savory profile.
How has honey soy chicken evolved over time in Chinese‑American cooking?
Originally a restaurant‑style glaze, home cooks have simplified the recipe by using pantry staples like honey and soy sauce, and many now add ginger, garlic, or chili for extra depth. The dish reflects the fusion of traditional stir‑fry methods with Western convenience.
What are the most common mistakes to avoid when making honey soy chicken?
Common errors include overcrowding the pan, which steams rather than sears the chicken, and adding the sauce before the chicken is fully browned. Also, using too much sauce can make the dish soggy; let it reduce to a glaze.
Why does this honey soy chicken recipe use corn starch for coating instead of flour?
Corn starch creates a lighter, crispier crust and helps the sauce adhere better without becoming gummy. Flour would absorb more oil and produce a heavier coating.
Can I make honey soy chicken ahead of time and how should I store it?
Yes, you can prepare the sauce and cook the chicken ahead. Store the chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat together in a skillet for a few minutes before serving.
What does the YouTube channel Drew Eats specialize in?
The YouTube channel Drew Eats focuses on quick, approachable home‑cooking videos that emphasize flavorful weeknight meals, often featuring Asian‑inspired recipes and practical kitchen hacks.
How does the YouTube channel Drew Eats' approach to Chinese‑American cooking differ from other cooking channels?
Drew Eats prioritizes speed and minimal equipment, delivering 20‑minute meals with clear step‑by‑step narration. Unlike many channels that showcase elaborate techniques, Drew Eats streamlines classic Chinese flavors for everyday home cooks.
Last updated: August 28, 2026
