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5.0 from 9 votes

15-Minute Garlic Honey Chicken

🍗🧄🍯🙌🏻 Better-than-takeout garlic honey chicken that’s ready in just 15 minutes! Crispy breaded chicken is coated in a spicy-sweet garlicky sauce! Such a FAST and EASY recipe that’s great for when you’re short on time but need big flavor! Perfect for busy weeknights and this is picky eater approved!

Prep Time
5 mins
Cook Time
5 mins
Baking time for popcorn chicken, will vary by brand
20 mins
Servings: 6
Calories: 335 kcal
Course: Lunch , Dinner
Cuisine: Asian , American

Ingredients

  • 1 ½ pounds popcorn chicken (which is 24 ounces from a bag of frozen popcorn chicken that you bake or cook according to package directions, see Notes below for other options)
  • 1 tablespoon olive oil or vegetable oil
  • 4 scallions thinly sliced, white and green parts divided
  • 4 cloves garlic finely minced
  • ½ to 1 teaspoon red chili flakes or to taste
  • ¾ cup reduced sodium chicken broth
  • ¾ cup honey
  • 2 tablespoons lite or reduced sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Instructions

    Cup of Yum
  1. Bake the chicken according to package directions, or as directed. While the chicken is baking, make the sauce.
  2. To a large skillet add the oil, white parts of the green onions, garlic, chili flakes, and cook over medium-high heat for 30 to 60 seconds, or until fragrant. Stir constantly so it doesn't burn.
  3. Add the chicken broth, honey, soy sauce, rice vinegar, whisk to combine, and bring to a simmer.
  4. Once mixture is simmering, combine the cornstarch and water in a small bowl and stir to combine (this is called a slurry), and then add the slurry to the skillet while whisking constantly.
  5. Cook for about 1 to 2 minutes, whisking nearly constantly, or until the sauce has thickened.
  6. Add the cooked chicken to the sauce,and toss and flip it well to evenly coat it in the sauce.
  7. Garnish with the green parts of the green onions and serve immediately.
  8. Storage - Leftovers will keep airtight in the fridge for up to 4-5 days, however this recipe is best served hot and freshly made. Reheat gently for about 30 seconds in the microwave, or as needed. Recipe will technically keep airtight in the freezer for up to 2-3 months, however there seems very little point in re-freezing chicken that started off as a frozen chicken, but everyone's preferences are different.

Notes

  • Chicken Options
  • If you’d like to make this recipe completely from scratch, I suggest breading cubed chicken breasts in flour and cornstarch like I did in my Better-Than-Takeout Sticky Chicken. Make the honey garlic sauce called for in this recipe, but pair it with the chicken from that sticky chicken recipe. 
  • It is also very good with lightly fried chicken instead of breaded chicken like the popcorn chicken is. To do so, seasoned bite-sized pieces of chicken breasts or thighs with garlic powder, onion powder, salt, and pepper to taste. Toss in cornstarch until well coated. Fry in ½ inch oil in a deep skillet over medium heat until lightly browned and an internal temperature reaches 165°F. Drain on paper towels and fry the remaining chicken; proceed with the recipe as written.

Nutrition Information

Serving 1serving Calories 335kcal (17%) Carbohydrates 38g (13%) Protein 16g (32%) Fat 14g (22%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Monounsaturated Fat 7g Trans Fat 0.1g Cholesterol 58mg (19%) Sodium 404mg (17%) Potassium 239mg (7%) Fiber 0.5g (2%) Sugar 35g (70%) Vitamin A 237IU (5%) Vitamin C 4mg (4%) Calcium 24mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 335

% Daily Value*

Serving 1serving
Calories 335kcal 17%
Carbohydrates 38g 13%
Protein 16g 32%
Fat 14g 22%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 7g 35%
Trans Fat 0.1g 5%
Cholesterol 58mg 19%
Sodium 404mg 17%
Potassium 239mg 5%
Fiber 0.5g 2%
Sugar 35g 70%
Vitamin A 237IU 5%
Vitamin C 4mg 4%
Calcium 24mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.