Sticky Honey Chicken – Spend With Pennies

This Sticky Honey Chicken recipe is a quick and easy skillet dinner.

Tender chunks of chicken are cooked until crisp and tossed in a sweet and zesty honey glaze.

Serve over a bowl of rice for the perfect meal!

A Quick Weeknight Meal

• If you like PF Changs honey chicken, you’ll love this homemade version.
• This recipe comes together fast with fried chicken (or shrimp) in an easy honey sauce.
• Serve it with a side of rice and steamed veggies for an easy dinner

Ingredients for Honey Chicken

Chicken – Boneless skinless chicken breasts are a favorite, but boneless-skinless chicken thighs work just as well. To keep it extra fast, you can also chop up bits of rotisserie or leftover chicken, heat them in a little bit of broth, and add it to the sauce.

Honey Sauce – Honey adds sweetness to this recipe, while a bit of ginger and garlic adds flavor. Sriracha gives it a bit of a kick!

Garnish – Green onions, sesame seeds, and even toasted crushed peanuts with some chili paste can make a delicious garnish!

Serve Honey Chicken over rice, cauliflower rice, fried rice, or with stir-fried vegetables.

How to Make Honey Chicken

1. Season the chicken, toss it in cornstarch, and brown in a skillet.
2. Whisk together the sauce ingredients, per the recipe below, and simmer in a skillet.
3. Toss with chicken and garnish with green onions.

Variations & Swaps

• Swaps – Add red pepper flakes in place of sriracha. Replace garlic with ¾ teaspoon garlic powder. Fresh ginger is best in this recipe, but if needed, it can be replaced with ½ teaspoon ground ginger.
• No chicken breast? Use shrimp, pork tenderloin, or chicken thighs.
• Add chunks of bell pepper, onion, or pineapple.

Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave until heated through.

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Sticky Honey Chicken

Honey Chicken is loaded with tender pieces of chicken tossed in a sweet & spicy sauce!

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

• Dab the chicken dry with a paper towel and cut into bite-size pieces. Place them in a medium bowl and season with salt & pepper. Add the cornstarch and toss to combine.

• In a small bowl, whisk the honey, chicken broth, soy sauce, ginger, cornstarch, sriracha, and garlic until combined.

• Heat oil in a large skillet over medium high heat. Add the chicken in small batches and cook until no pink remains, about 5-6 minutes. Transfer to a dish to keep warm.

• Whisk the sauce ingredients (as the cornstarch may have settled to the bottom) and add to the same skillet. Bring to a simmer over medium heat while whisking and let simmer for 1 minute.

• Add the chicken to the sauce and stir to coat. Garnish with green onions.

Leftovers can be stored in an airtight container in the fridge for up to 4 days. 
Reheat leftovers in the microwave until heated through. 

Calories: 347 | Carbohydrates: 31g | Protein: 37g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 109mg | Sodium: 1047mg | Potassium: 672mg | Fiber: 1g | Sugar: 23g | Vitamin A: 51IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course

Cuisine American, Asian

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