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Honey garlic chicken bites in a skillet coated in sticky sweet garlic sauce, garnished with parsley and red chili flakes

Honey Garlic Chicken Bites

Sweet, sticky, and full of bold garlic flavor, these honey garlic chicken bites are a fast one-skillet dinner made with tender chicken breast and a rich honey garlic glaze. Ready in under 25 minutes with pantry staples.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 288
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breast cut into 1-inch cubes
  • 2 tsp cornstarch optional, for crispier coating and better sauce cling
  • kosher salt and freshly ground black pepper to taste
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 4 cloves garlic finely minced
  • 1/4 cup honey raw honey recommended for best flavor
  • 3 tbsp low-sodium chicken stock
  • 1-2 tbsp lemon juice freshly squeezed
  • 1 tsp hot sauce optional, Sriracha recommended
  • 1 tsp red chili pepper flakes for garnish
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • Large skillet
  • Mixing bowl
  • Tongs
  • Measuring cups and spoons
  • Instant read meat thermometer

Method
 

  1. Add chicken breast cubes to a bowl and toss with cornstarch, salt, and pepper until evenly coated.
  2. Heat olive oil and butter together in a large skillet over medium-high heat until the butter is melted and the oil is shimmering.
  3. Add chicken cubes in a single layer. Cook for 6 to 8 minutes, turning occasionally, until golden brown on all sides and cooked through to an internal temperature of 165 degrees F. Work in batches if needed to avoid crowding.
  4. Reduce heat to medium. Add minced garlic to the pan and saute for 30 seconds until fragrant. Watch closely to avoid burning.
  5. Pour in honey, chicken stock, lemon juice, and hot sauce if using. Stir well to coat all the chicken evenly.
  6. Simmer for 2 to 3 minutes, stirring occasionally, until the sauce thickens and clings to the chicken. Add a small splash of chicken stock if the sauce reduces too quickly.
  7. Remove from heat. Garnish with chopped parsley and red chili flakes. Serve hot immediately over steamed rice or noodles.

Notes

Do not crowd the skillet. Work in batches for a proper golden sear. Raw honey gives the deepest natural sweetness. Leftovers keep in the fridge for up to 3 days and reheat best in a skillet with a splash of chicken stock over medium-low heat.