This honey glazed chicken combines tender pieces of pan-fried poultry with a thick, sticky sauce. The glaze relies on everyday pantry staples like soy sauce, honey, and a small spoonful of peanut butter to balance the sweetness. It takes about 30 minutes from start to finish.
Cooking the meat in bite-sized cubes helps it brown quickly and evenly. Removing the chicken while the sauce reduces keeps it from drying out in the hot pan. The cornstarch slurry at the end ensures the glaze clings tightly to every piece.
Why You’ll Love Honey Glazed Chicken
- Browning the chicken before making the sauce builds a layer of savory flavor on the bottom of the pan.
- A small amount of peanut butter adds richness and thickens the glaze without making it taste like peanut sauce.
- Adding a cornstarch slurry at the end forces the reduced sauce to bind together and coat the meat evenly.
Honey Glazed Chicken Ingredients
- Chicken: Boneless, skinless breasts or thighs work well here. Cut them into even pieces so they finish cooking at the same time.
- Soy sauce: Use standard or low-sodium soy sauce. If you need a gluten-free option, tamari is a good substitute.
- Honey: Any standard clover or wildflower honey will do. The honey provides the sticky texture and main sweetness.
- Peanut butter: Creamy peanut butter melts smoothly into the sauce. Avoid chunky varieties or natural peanut butters that separate.
- Lemon juice: Freshly squeezed juice cuts through the heavy sweetness. Rice vinegar or apple cider vinegar can be used in a pinch.
Exact quantities are in the recipe card below.
How to Make Honey Glazed Chicken
Step 1: Brown the chicken
Cook the diced chicken in a hot skillet with a little oil. Let it sit undisturbed for a couple of minutes to develop a crust, then stir until it is browned and cooked through. Transfer the meat to a plate so it does not overcook.
Step 2: Build the glaze
Lower the heat and cook the garlic briefly. Pour in the soy sauce, honey, peanut butter, and lemon juice. Let the mixture bubble gently until the peanut butter dissolves and the liquid reduces in volume.
Step 3: Thicken and coat
Mix the cornstarch with cold water to make a slurry. Stir this into the simmering sauce until it turns glossy and thick. Add the chicken back to the pan and toss it until every piece is well coated.
Storage Tips for Honey Glazed Chicken
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze in a sealed container for up to 3 months. Reheat in a skillet over low heat with a splash of water, or microwave in short bursts until the chicken reaches 165°F (74°C).
Expert Tips for Honey Glazed Chicken
- Always check poultry with a meat thermometer. Chicken is safe to eat when the thickest part reaches an internal temperature of 165°F (74°C).
- Prep your ingredients before you start cooking. The garlic can burn quickly, and the sauce comes together fast once the chicken is done.
- If the sauce gets too thick after adding the cornstarch, stir in a splash of warm water to loosen it.
What to Serve with Honey Glazed Chicken?
Serve this over a bed of steamed white or brown rice with a side of roasted broccoli or green beans.
Honey Glazed Chicken Recipe FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs are a great alternative. They contain more fat and will stay very tender during the pan-frying process.
Why did my sauce turn out thin?
The sauce needs enough time to reduce on the stove before adding the cornstarch. Make sure to simmer it until the volume is visibly halved, and always mix the cornstarch with cold water before adding it.
Can I skip the peanut butter?
You can omit the peanut butter if there is a nut allergy. The sauce will still be sweet and savory, though it will lack a bit of underlying richness.
Honey Glazed Chicken
Ingredients
- 1 tablespoon vegetable oil 15 ml
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes, 680 g
- 2 cloves garlic minced
- 1/3 cup soy sauce 80 ml
- 1/2 cup honey 120 ml
- 1 tablespoon creamy peanut butter 16 g
- 1 tablespoon lemon juice 15 ml
- 1 tablespoon cornstarch 8 g
- 1 tablespoon cold water 15 ml
- 1 teaspoon sesame seeds for garnish
- 2 green onions sliced, for garnish
Instructions
- Heat the vegetable oil in a large skillet or braiser over medium-high heat.
- Add the cubed chicken in an even layer. Let it cook undisturbed for 2 minutes to brown the bottom.
- Stir the chicken and continue cooking for 8 to 10 minutes, until browned on all sides and the internal temperature reaches 165°F (74°C). Transfer the chicken to a plate.
- Reduce the burner heat to medium. Add the minced garlic and cook for 30 seconds, stirring constantly so it does not burn.
- Pour in the soy sauce, honey, creamy peanut butter, and lemon juice. Bring the mixture to a boil and stir until the peanut butter is completely melted.
- Lower the heat to maintain a gentle boil. Cook for 7 to 10 minutes until the liquid reduces by about half.
- In a small bowl, stir the cornstarch and cold water together. Pour this slurry into the simmering skillet.
- Cook for 2 to 3 minutes, stirring often, until the glaze thickens enough to leave a clear path when you drag a spatula across the bottom of the pan.
- Return the cooked chicken to the skillet. Toss to coat the meat in the glaze, then serve warm with sesame seeds and green onions.
