Name: Honey Garlic Chicken Bites
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Asian
Ingredients: 1.5 lb boneless chicken thighs, cut into 1-inch pieces; Salt and pepper, to taste; 2 tbsp cornstarch; 1–2 tbsp neutral oil; 3–4 minced garlic cloves; 3 tbsp honey; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp cornstarch + 1 tbsp water (for slurry); Sliced green onions, for garnish; Lime wedges, for serving (optional)

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I love quick, saucy dinners that feel a little special — Honey Garlic Chicken Bites do exactly that. They combine tender, bite-sized chicken with a glossy sweet-savory sauce that clings to every piece. I’ve made this version dozens of times for weeknight dinners and casual guests, tweaking the sauce thickness and browning technique for the best texture.

Why Make This Recipe

Fast: Ready in about 20 minutes from start to finish, perfect for busy weeknights.
Big flavor: Honey and garlic create a sticky, balanced glaze that most people love.
Flexible: Works with chicken thighs or breasts and pairs easily with rice or greens.
Crowd-pleasing: Great for lunch, casual dinners, or game-day appetizers.
Personal insight: I love this recipe because browning the chicken first and finishing in the pan builds a caramelized flavor that canned sauces can’t match; try it with creamy garlic butter chicken bites flavors if you want a richer twist.

Recipe Overview

Prep time: 10 minutes (includes cutting chicken and mincing garlic).
Cook time: 10–12 minutes (browning then sauce finish).
Total time: ~20–22 minutes.
Servings: 4 (about 1 to 1 1/4 cups per serving).
Difficulty: Easy.
Method: Stovetop sear in a heavy skillet (cast-iron or stainless) then glaze with a cornstarch-thickened honey-garlic sauce.

My Experience Making This Recipe

When I first tested this, the sauce was either too thin or burned from high heat; dialing back to medium-high and using a cornstarch slurry fixed both problems. I also found dark meat (thighs) stays juicier when cut into bites and seared properly.

How to Make Honey Garlic Chicken Bites

Cut 1.5 lb boneless chicken thighs into 1-inch pieces, season with salt and pepper, and toss in 2 tbsp cornstarch for a light crisp. Heat 1–2 tbsp neutral oil in a skillet over medium-high until shimmering, then brown the chicken in a single layer, 2–3 minutes per side, until golden. Remove chicken briefly, lower heat to medium, sauté 3–4 minced garlic cloves for 30 seconds, then add 3 tbsp honey, 2 tbsp soy sauce, 1 tbsp rice vinegar, and a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) to the pan. Return chicken to the skillet and simmer 1–2 minutes until the sauce thickens and coats the bites; finish with sliced green onions and a squeeze of lime if you like.

Expert Tips for Success

Use a hot, heavy pan: A cast-iron or heavy stainless skillet gives the best browning and fond for the sauce. Consider an oil with a high smoke point (grapeseed or canola).
Light cornstarch coating: Toss the chicken in cornstarch for even browning and to help the sauce cling; don’t use too much or the coating gets gummy.
Control heat when adding honey: Lower to medium before adding honey so it doesn’t scorch; honey burns quickly above ~350°F.
Make a smooth slurry: Mix cornstarch with cold water before adding; add it slowly and stir constantly to avoid lumps.
Use a thermometer: Cook chicken to 165°F (74°C) internal to ensure safety without overcooking.

(If you like a cheesy twist, try serving alongside cheesy garlic butter bites.)

How to Serve Honey Garlic Chicken Bites

Over steamed jasmine or brown rice and a drizzle of extra sauce.
With stir-fried vegetables or a simple green salad for a lighter plate.
As appetizer skewers: thread bites on toothpicks and garnish with sesame seeds.
For a quick wrap: fold into tortillas with shredded cabbage and a squeeze of lime — similar to these cheesy garlic chicken wraps ideas.

Storage and Reheating Guide

Cool to room temperature (no more than 2 hours), then store in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a sealed freezer-safe container or heavy-duty freezer bag for up to 3 months; lay flat to freeze so pieces don’t clump. Reheat from chilled in a skillet over medium for 5–7 minutes, stirring, until warmed through, or in a 350°F (175°C) oven for 10–12 minutes. Reheat from frozen by thawing overnight in the fridge, then warming as above; avoid microwaving from frozen to prevent rubbery texture.

Recipe Variations

Gluten-free: Use tamari or coconut aminos instead of soy sauce.
Dairy-free: This recipe is naturally dairy-free.
Spicy: Add 1 tsp sriracha or 1/2 tsp red pepper flakes to the sauce.
Lighter option: Use chicken breast and reduce honey to 2 tbsp for fewer calories; keep an eye on cooking time to avoid dryness. You can also try a garlic-mushroom variation inspired by cheesy garlic mushroom chicken for more umami.

Nutritional Highlights

High in protein: Chicken provides a solid serving of lean protein per portion (about 25–30 g depending on portion size).
Sugar and sodium considerations: Honey and soy sauce contribute sugar and sodium — adjust amounts if you monitor intake.
Allergens: Contains soy (use tamari for gluten-free); honey not appropriate for infants under 1 year.
Portion guidance: Aim for roughly 4–6 oz cooked chicken per adult serving depending on appetite and sides.

Troubleshooting Common Issues

Sauce is too thin: Simmer a minute longer on medium, or whisk in another 1/2 tsp cornstarch slurry and cook until glossy.
Sauce burns or tastes bitter: Heat was too high when honey was added; reduce heat to medium and deglaze with a splash of water or vinegar, then add fresh sauce.
Chicken is dry: You likely overcooked it; next time use thighs, cut into uniform bites, and remove from heat at 160°F then rest (carryover will reach 165°F).

Frequently Asked Questions

Q1: Can I use chicken breast instead of thighs?
A1: Yes. Use boneless skinless breasts cut into 1-inch pieces and reduce searing time slightly — cook until internal temp reaches 165°F. Because breasts dry faster, don’t over-sear; consider finishing with sauce sooner.

Q2: How do I stop the sauce from getting grainy after adding cornstarch?
A2: Always dissolve cornstarch in cold water before adding (cold slurry), and stir constantly while the sauce comes back to a simmer. Add slurry slowly; when the sauce reaches a gentle boil, it will thicken and become glossy.

Q3: Can I make this ahead for a party?
A3: Yes. Cook the chicken and sauce, cool completely, and refrigerate up to 2 days. Reheat gently in a skillet over medium with a splash of water or stock to loosen the glaze and restore shine before serving.

Q4: What’s the best pan to use?
A4: A heavy cast-iron or stainless steel skillet gives the best browning and fond for the sauce. Nonstick works too if you prefer easier cleanup, but you’ll get less fond and slightly less depth of flavor.

Conclusion

For a quick, reliable version you can compare notes with, see this helpful Honey Garlic Chicken Bites Recipe (Just 5 Ingredients) | The Kitchn which I referenced while polishing timing and sauce balance.

Honey Garlic Chicken Bites