Can I use chicken thighs instead of chicken breasts for this recipe?

Yes! You can absolutely substitute chicken thighs for chicken breasts in this 30 Minute Honey Garlic Chicken . Chicken thighs will add extra juiciness and flavor, which can enhance the dish. Just be sure to adjust the cooking time slightly depending on the size of the chicken pieces.

Is the honey garlic sauce spicy?

The level of spice in the honey garlic sauce depends on the amount of chili paste or chili flakes you add. If you prefer a milder flavor, simply reduce the chili paste or omit the chile flakes. For more heat, add extra chili paste or flakes to make it spicier.

Can I make the honey garlic sauce ahead of time?

Yes, you can make the honey garlic sauce ahead of time and store it in an airtight container in the fridge for up to one week. This will save you time when you’re ready to cook. Just be sure to give the sauce a good stir before using it.

30 Minute Honey Garlic Chicken: The Perfect Weeknight Meal

Name: 30 Minute Honey Garlic Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-inspired
Ingredients: 4 Boneless Skinless Chicken Breasts or Thighs, cut into cubes; 1 tsp Garlic Powder; 1/2 tsp Black Pepper; 1/4 tsp Chile Flakes; 2 tbsp Flour (or Gluten-Free Flour); 2 tbsp Extra Virgin Olive Oil; 1 cup Broccoli Florets or Chopped Asparagus; 1 tbsp Sesame Seeds; For the Sauce: 2 tbsp Tamari or Soy Sauce; 2 tbsp Lemon Juice; 1/4 cup Honey; 3 cloves Garlic, minced; 1 tbsp Chili Paste (such as Gochujang); 1/4 cup Chopped Green Onion; 1 tsp Toasted Sesame Oil

Description

30 Minute Honey Garlic Chicken is a quick and easy weeknight dinner that combines crispy chicken with a deliciously sticky, sweet, and savory honey garlic sauce. Serve it with roasted vegetables like broccoli or asparagus, and it’s the perfect comfort meal for busy days.

Ingredients

Scale

4 Boneless Skinless Chicken Breasts or Thighs, cut into cubes
1 tsp Garlic Powder
1/2 tsp Black Pepper
1/4 tsp Chile Flakes
2 tbsp Flour (or Gluten-Free Flour)
2 tbsp Extra Virgin Olive Oil
1 cup Broccoli Florets or Chopped Asparagus
1 tbsp Sesame Seeds
For the Sauce: 2 tbsp Tamari or Soy Sauce
2 tbsp Lemon Juice
1/4 cup Honey
3 cloves Garlic, minced
1 tbsp Chili Paste (such as Gochujang)
1/4 cup Chopped Green Onion
1 tsp Toasted Sesame Oil

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Instructions

Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper or rub with oil.
Toss the chicken cubes with garlic powder, black pepper, and chile flakes. Add flour and coat the chicken.
Drizzle 2 tbsp olive oil over the chicken and toss to coat. Place the chicken on one side of the baking sheet.
Add broccoli or asparagus on the other side of the sheet and toss with olive oil, salt, and pepper.
Bake for 10-15 minutes until the chicken is cooked through and vegetables are tender.
Meanwhile, in a bowl, whisk together tamari or soy sauce, lemon juice, honey, garlic, chili paste, green onions, and toasted sesame oil to make the sauce.
Once the chicken is done, remove vegetables from the sheet pan and pour the sauce over the chicken. Toss to coat the chicken evenly.
Return the chicken to the oven for an additional 5 minutes to let the sauce set on the chicken.
Serve the chicken with roasted vegetables, garnished with sesame seeds and green onions. Optionally, serve over rice.

Notes

For extra crispy chicken, use a light coating of flour and bake at a high temperature.
Adjust the heat level by adding more or less chili paste depending on your spice preference.
Leftover chicken can be stored in an airtight container in the fridge for up to 3 days.
If you don’t have toasted sesame oil, you can omit it, but it adds a nice depth of flavor.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Baking
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 serving
Calories: 585 kcal
Sugar: 32g
Sodium: 750mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 4g
Protein: 46g
Cholesterol: 125mg