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Sticky Garlic Chicken

Juicy chicken coated in a sweet and savory garlic sauce and served over rice. This easy sticky garlic chicken tastes better than takeout and is perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner
Cuisine: Asian-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 1 tbsp olive oil
  • salt and black pepper to taste
  • 1/3 cup soy sauce low sodium
  • 1/3 cup honey
  • 4 cloves garlic minced
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 2 cups cooked white rice
  • sesame seeds for garnish
  • green onions sliced

Equipment

  • 1 Large skillet
  • 1 Tongs
  • 1 knife
  • 1 Cutting board

Method
 

  1. Season the chicken breasts with salt and black pepper on both sides.
    1 lb boneless skinless chicken breasts, salt and black pepper
  2. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5–6 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
    1 tbsp olive oil, 1 lb boneless skinless chicken breasts
  3. In a small bowl, whisk together the soy sauce, honey, minced garlic, rice vinegar, sesame oil, cornstarch, and water until smooth.
    1/3 cup soy sauce, 1/3 cup honey, 4 cloves garlic, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tbsp cornstarch, 2 tbsp water
  4. Pour the garlic sauce into the same skillet and bring to a gentle simmer, stirring constantly, until the sauce thickens and becomes glossy.
    1/3 cup soy sauce, 1/3 cup honey, 4 cloves garlic, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tbsp cornstarch, 2 tbsp water
  5. Return the chicken to the skillet and coat evenly with the sticky garlic sauce. Cook for 2–3 minutes, spooning the sauce over the chicken.
    1 lb boneless skinless chicken breasts
  6. Slice the chicken and serve over cooked white rice. Garnish with sesame seeds and sliced green onions before serving.
    2 cups cooked white rice, sesame seeds, green onions

Notes

• Chicken thighs can be used instead of chicken breasts for even juicier results.
• For a thicker, stickier sauce, let the garlic sauce simmer for an extra 1–2 minutes before adding the chicken back to the skillet.
• If the sauce becomes too thick, add 1–2 tablespoons of water to loosen it.
• This dish pairs perfectly with white rice, jasmine rice, or brown rice.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.