Name: Sticky Honey Soy Chicken
Prep time: 10 min
Cook time: PT-491605H7M
Total time: PT-491605H7M
Cuisine: Asian-Inspired
Ingredients: 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-size pieces; 1/3 cup soy sauce (use low-sodium if preferred); 1/4 cup honey; 3 cloves garlic, minced; 1 tsp fresh ginger, grated (optional); 1 tbsp rice vinegar or lemon juice; 1 tsp cornstarch; 2 tbsp water (for slurry); 1 tsp sesame oil (optional); 1 tbsp neutral oil (for cooking); Chopped green onions, for garnish; Sesame seeds, for garnish

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Sticky Honey Soy Chicken is a flavorful, sweet, and savory dish that delivers tender, juicy chicken coated in a glossy, caramelized sauce. I love how quickly it comes together with pantry-friendly ingredients, and how the sticky glaze clings to every piece. It’s perfect for weeknight dinners when I want something fast, satisfying, and packed with bold flavor.

Why You’ll Love This Recipe

I love this recipe because it hits all the right notes—sweet from the honey, salty from the soy sauce, with a little tang and garlic to round it out. The sauce thickens naturally as it cooks, coating the chicken in a sticky glaze that’s totally irresistible. It pairs perfectly with rice, noodles, or steamed veggies, and it’s always a hit at the dinner table. Sticky Honey Soy Chicken

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs or breasts, cut into bite-size pieces
Soy sauce
Honey
Garlic, minced
Fresh ginger, grated (optional)
Rice vinegar or lemon juice (for balance)
Cornstarch (for thickening)
Water
Sesame oil (optional for extra flavor)
Green onions and sesame seeds for garnish

Directions

I start by whisking together the soy sauce, honey, garlic, ginger, vinegar, and a splash of water in a bowl.
In a skillet or wok, I heat a bit of oil over medium heat and add the chicken pieces, cooking until browned and cooked through.
I pour the sauce over the cooked chicken and bring it to a simmer.
I mix a little cornstarch with water to make a slurry, then stir it into the pan.
I simmer everything for a few minutes until the sauce thickens and becomes glossy and sticky.
I finish with a drizzle of sesame oil if I want, and garnish with chopped green onions and sesame seeds.

Servings and timing

This recipe makes about 4 servings and takes 25–30 minutes from start to finish. It’s quick enough for a weeknight but flavorful enough to feel like takeout.

Variations

I add chili flakes or sriracha for a spicy kick.
I swap in tofu or shrimp for the chicken.
I toss in steamed broccoli or snow peas at the end for a full meal.
I serve it over rice, noodles, or in lettuce wraps.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a skillet over low heat or microwave it, adding a splash of water if needed to loosen the sauce. It also freezes well—just thaw and reheat when ready. Sticky Honey Soy Chicken

FAQs

Can I use chicken breasts instead of thighs?

Yes. I use either, but thighs stay juicier and are more forgiving if slightly overcooked.

Is the sauce very sweet?

It’s sweet, but balanced by soy sauce and vinegar. I adjust the honey to my taste if I want it less sweet.

Can I make this gluten-free?

Yes! I use a gluten-free soy sauce or tamari to keep the dish gluten-free.

Do I have to use cornstarch?

It helps thicken the sauce, but I can skip it for a thinner glaze or use arrowroot powder as an alternative.

Can I bake this instead of cooking on the stove?

Yes. I combine the chicken and sauce in a baking dish and bake at 400°F (200°C) for about 25–30 minutes, basting halfway through.

Conclusion

Sticky Honey Soy Chicken is a simple, flavorful dish that never fails to satisfy. I love how the sweet-savory sauce clings to the chicken, making every bite delicious. Whether I’m making it for a quick dinner or prepping it ahead for meals during the week, it’s always a go-to recipe that delivers bold flavor with minimal effort.