Description
This Honey Garlic Chicken Bites recipe features tender, bite-sized pieces of chicken coated in a sweet and tangy honey garlic sauce. Cooked in a skillet and glazed to perfection, these flavorful chicken bites are quick to prepare and perfect served over a bed of fluffy rice for a simple yet delicious meal.
Ingredients
Scale
Chicken and Cooking
- 1 tablespoon olive oil
- 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
Sauce
- 3 cloves garlic, minced
- ¼ cup honey
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon onion powder
- ½ teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 2 tablespoons water
Garnish and Serving
- Fresh parsley, chopped (for garnish)
- Cooked rice, for serving
Instructions
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with salt and black pepper. Add the chicken to the skillet and cook until golden brown and cooked through, about 6-8 minutes. Remove the cooked chicken from the skillet and set aside.
- Make Sauce: In a bowl, whisk together honey, low-sodium soy sauce, rice vinegar, onion powder, and red pepper flakes until well combined.
- Cook Garlic and Thicken Sauce: Lower the heat to medium and add the minced garlic to the empty skillet. Sauté until fragrant, approximately 30 seconds to 1 minute. Pour the prepared honey sauce mixture into the skillet and bring to a gentle simmer. In a separate small bowl, mix cornstarch and water to create a slurry. Pour the cornstarch slurry into the skillet and stir continuously until the sauce thickens to a glossy consistency, about 1-2 minutes.
- Glaze Chicken: Return the cooked chicken pieces to the skillet. Toss them in the thickened honey garlic sauce until fully coated and heated through, about 2-3 minutes.
- Serve: Garnish the glazed chicken bites with freshly chopped parsley. Serve hot over a bed of cooked rice for a complete meal.
Notes
- Ensure the chicken pieces are cut uniformly for even cooking.
- Adjust the amount of red pepper flakes based on your spice preference.
- For a gluten-free option, use tamari or coconut aminos instead of soy sauce.
- The cornstarch slurry is key to thickening the sauce; stir continuously to avoid lumps.
- Leftover chicken bites can be refrigerated for up to 3 days and reheated gently on the stovetop.
