Sticky Honey Chicken

A quick and comforting recipe featuring bite-sized chicken coated in a glossy honey-ginger sauce that's sweet, slightly spicy, and perfectly sticky.

Prep Time 10

Cook Time 15

Total Time 25

Serving Size servings

1.5 pounds boneless, skinless chicken breasts, cut into ~1-inch cubes Chicken thighs work well for richer flavor.
0.5 teaspoon salt For seasoning the chicken.
0.5 teaspoon black pepper For seasoning the chicken.
3 tablespoons cornstarch Coats the chicken for a crispy exterior.

⅓ cup honey The primary sweetener and sticky element.
2 tablespoons chicken broth or water Loosens the sauce to glaze the chicken evenly.
2 tablespoons soy sauce Adds umami and salt.
2 teaspoons grated fresh ginger Bright, zesty balance to the honey.
2 teaspoons cornstarch For thickening the sauce to a glossy finish.
1 teaspoon sriracha Adds heat, adjust or omit to taste.
3 cloves garlic, minced Aromatic backbone of the sauce.

Pat the chicken dry with paper towels. Trim any fat and cut into 1-inch cubes.
Season with salt and black pepper. Toss to distribute.
Sprinkle cornstarch over the chicken and toss until each piece has a light coating. Shake off excess if needed.

Heat oil in a large skillet over medium-high heat. When shimmering, add the chicken in a single layer without overcrowding. Cook in batches if necessary.
Sear the chicken for 5–6 minutes, stirring occasionally, until pieces are golden and no pink remains. Transfer cooked chicken to a plate and cover to keep warm.

In a small bowl, whisk together honey, chicken broth (or water), soy sauce, grated fresh ginger, cornstarch, sriracha, and minced garlic. Whisk again just before using.

Return the skillet to medium heat. Pour the sauce into the pan. Whisk constantly and bring to a gentle simmer for about 1 minute until the sauce thickens.
Add the cooked chicken back into the skillet. Toss to coat thoroughly and heat through for about 1 minute.
Garnish with sliced green onions and serve immediately over rice or noodles.

Leftovers can be stored in an airtight container for 3–4 days in the refrigerator or frozen for up to 3 months.