Description
Honey Garlic Chicken Bites are a deliciously sweet and savory dish featuring tender bite-sized chicken pieces coated in a sticky honey garlic sauce. Perfect for a quick weeknight dinner, this recipe combines simple ingredients for a flavorful Asian-inspired meal that can be served over rice or noodles.
Ingredients
Scale
Chicken and Coating
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Sauce
- 2 tablespoons olive oil
- 1/3 cup honey
- 1/4 cup low-sodium soy sauce
- 4 garlic cloves, minced
- 1 tablespoon rice vinegar or apple cider vinegar
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Garnish (Optional)
- Sliced green onions
- Sesame seeds
Instructions
- Coat the Chicken: In a large bowl, toss the bite-sized chicken pieces with flour, salt, and black pepper until they are evenly coated. This step helps create a light crust when cooking.
- Cook the Chicken: Heat olive oil over medium-high heat in a large skillet. Place the coated chicken in a single layer and cook for 6–8 minutes, turning occasionally, until the chicken is golden brown and cooked through.
- Prepare the Sauce: While the chicken cooks, whisk together honey, low-sodium soy sauce, minced garlic, rice or apple cider vinegar, and crushed red pepper flakes in a small bowl.
- Combine and Simmer: Once the chicken is cooked, reduce the heat to medium-low and pour the prepared sauce over the chicken pieces. Stir to coat all pieces evenly, allowing the sauce to simmer for 2–3 minutes for flavors to meld.
- Thicken the Sauce: Add the cornstarch slurry to the skillet and stir continuously for 1–2 minutes until the sauce thickens and becomes glossy.
- Serve and Garnish: Remove the skillet from heat and optionally garnish with sliced green onions and sesame seeds. Serve the chicken bites hot over cooked rice or noodles for a complete meal.
Notes
- For extra juiciness, substitute boneless chicken thighs instead of breasts.
- To make this recipe gluten-free, use tamari or coconut aminos instead of soy sauce, and a gluten-free flour blend in place of all-purpose flour.
- Adjust the spice level by increasing or omitting the crushed red pepper flakes according to your preference.
- Serve immediately for best texture; leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 18g
- Sodium: 610mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 75mg
