Easy Honey Garlic Chicken Recipe
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Unrated
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Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
15 mins
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Servings
6
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Calories
333 kcal
-
Course
Main Course
Easy Honey Garlic Chicken Recipe
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Honey Garlic Chicken is super tasty with its tender chicken coated in a sweet and sticky honey garlic sauce and can be ready in 15 minutes! Perfect for weeknight dinners!
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Ingredients
- 1.5 pounds cooked popcorn chicken
- 1 tablespoon vegetable oil
- 4 scallions (thinly sliced, white and green parts divided)
- 4 cloves garlic (minced)
- 1/2 teaspoon red chili flakes
- 3/4 cup unsalted chicken stock
- 3/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- cornstarch slurry (1 tablespoon water + 1 tablespoon cornstarch)
Instructions
- Prepare the popcorn chicken in the oven per the directions on the back of the packaging and set aside.
- In a large wok or skillet over medium heat, add the oil.
- Once hot, add the white part of the green onion, garlic, and chili flakes. Stir constantly and cook until fragrant, 30 seconds.
- Add the chicken stock, honey, soy sauce, and rice wine vinegar and stir to combine.
- Bring to a simmer. Once at a simmer, slowly stream in the cornstarch slurry while whisking constantly until thickened.
- Immediately add the chicken and toss in the sauce until the chicken is coated and warmed through. Serve with the remaining green onion for garnish.
Equipments used:
Notes
- Oil - In this recipe, as with any stir fry recipe, the type of oil matters. You need one with a high smoke point that won't burn at high heat. Please do not use olive oil. Instead, use peanut, grapeseed, avocado oil, or any of the oils listed above under the Ingredients heading.
- Garnish - Instead of using scallions, garnish with sesame seeds or fried shallots.
- Veg It Up - Toss in your favorite veggies, such as broccoli, carrots, green beans, snow peas, or whichever vegetables you like.
- Sheet Pan Honey Garlic Chicken - Instead of using a wok or skillet, you could make an easy sheet pan dinner. To make the sauce, toss the chicken in the sauce, dump everything in a single layer on a sheet pan, and bake it at 425 F. for 20 minutes.
- Fried Chicken - Instead of using popcorn chicken, you can use fried chicken.
- Garnish - Instead of using scallions, garnish with sesame seeds or fried shallots.
- Veg It Up - Toss in your favorite veggies, such as broccoli, carrots, green beans, snow peas, or whichever vegetables you like.
- Sheet Pan Honey Garlic Chicken - Instead of using a wok or skillet, you could make an easy sheet pan dinner. To make the sauce, toss the chicken in the sauce, dump everything in a single layer on a sheet pan, and bake it at 425 F. for 20 minutes.
- Adjust Spice Level - Want it spicy hot? Increase the amount of red pepper flakes to increase the spice level. By contrast, if you want to reduce the level of spice, reduce the amount of red pepper flakes or omit if you don't want any spicy heat.
- Oil - In this recipe, as with any stir fry recipe, the type of oil matters. You need one with a high smoke point that won't burn at high heat. Please do not use olive oil. Instead, use peanut, grapeseed, avocado oil, or any of the oils listed above under the Ingredients heading.
- Garnish - Instead of using scallions, garnish with sesame seeds or fried shallots.
- Veg It Up - Toss in your favorite veggies, such as broccoli, carrots, green beans, snow peas, or whichever vegetables you like.
- Sheet Pan Honey Garlic Chicken - Instead of using a wok or skillet, you could make an easy sheet pan dinner. To make the sauce, toss the chicken in the sauce, dump everything in a single layer on a sheet pan, and bake it at 425 F. for 20 minutes.
- Fried Chicken - Instead of using popcorn chicken, you can use fried chicken.
- Garnish - Instead of using scallions, garnish with sesame seeds or fried shallots.
- Veg It Up - Toss in your favorite veggies, such as broccoli, carrots, green beans, snow peas, or whichever vegetables you like.
- Sheet Pan Honey Garlic Chicken - Instead of using a wok or skillet, you could make an easy sheet pan dinner. To make the sauce, toss the chicken in the sauce, dump everything in a single layer on a sheet pan, and bake it at 425 F. for 20 minutes.
Nutrition Information
Show Details
Calories
333kcal
(17%)
Carbohydrates
38g
(13%)
Protein
29g
(58%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Cholesterol
85mg
(28%)
Sodium
283mg
(12%)
Potassium
334mg
(10%)
Fiber
0.4g
(2%)
Sugar
35g
(70%)
Vitamin A
176IU
(4%)
Vitamin C
2mg
(2%)
Calcium
28mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 38g | 13% |
| Protein | 29g | 58% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 85mg | 28% |
| Sodium | 283mg | 12% |
| Potassium | 334mg | 7% |
| Fiber | 0.4g | 2% |
| Sugar | 35g | 70% |
| Vitamin A | 176IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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