Sticky Honey Garlic Chicken Bites

Honey Garlic Chicken Bites are coated in a sticky sauce, bringing Asian flavor to your table in 20 minutes with this easy weeknight recipe!

Servings:

Prep Time10

Cook Time10

Total Time20

1 pound boneless skinless chicken breasts, cut into bite-sized pieces [adjustable} 1 pound [/adjustable}
1/4 teaspoon kosher salt [adjustable} 1/4 teaspoon [/adjustable}
1/4 teaspoon freshly ground black pepper [adjustable} 1/4 teaspoon[/adjustable}
1 tablespoon cornstarch [adjustable} 1 tablespoon [/adjustable}
1/4 cup low-sodium soy sauce [adjustable} 1/4 cup [/adjustable}
1/4 cup honey [adjustable} 1/4 cup [/adjustable}
1 tablespoon sriracha [adjustable} 1 tablespoon [/adjustable}
4 cloves garlic, minced [adjustable} 4 cloves [/adjustable}
2 teaspoons fresh ginger, minced [adjustable} 2 teaspoons [/adjustable}
2 teaspoons rice vinegar [adjustable} 2 teaspoons [/adjustable}
1/4 teaspoon red pepper flakes [adjustable} 1/4 teaspoon [/adjustable}
2 tablespoons extra virgin olive oil [adjustable} 2 tablespoons [/adjustable}

Coat the Chicken: In a medium bowl, toss together the chicken, salt, pepper, and cornstarch until evenly coated. Set aside.
Make the Sauce: In a small bowl, whisk together the soy sauce, honey, sriracha, garlic, ginger, rice vinegar, and red pepper flakes.
Sear the Chicken: Heat a large cast iron or stainless steel skillet over medium-high heat. Once hot, add the olive oil and swirl to coat the bottom. Add the chicken in a single layer and cook undisturbed for 4–5 minutes until golden brown and crispy on one side.
Cook the Chicken Through: Turn the heat down to medium. Flip the chicken pieces and cook for another 1–2 minutes, stirring occasionally, to brown on all sides.
Add the Sauce: Pour the sauce mixture over the chicken and cook for 3–5 minutes, stirring frequently. The sauce will bubble, thicken, and coat the chicken in a sticky glaze.
Garnish & Serve: Remove from heat and sprinkle with toasted sesame seeds and chopped green onions. Serve warm over rice, noodles, or steamed vegetables.

Make-Ahead Tips: The sauce can be whisked together and stored in the refrigerator for up to 3 days before use.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing: Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat in the microwave or a skillet over medium heat. Add a splash of water or chicken broth if the glaze thickens too much.

Customization Ideas: Swap chicken for shrimp, steak, or tofu. Adjust the spice level by adding more sriracha or red pepper flakes.