Take Out Honey Garlic Chicken
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Take Out Honey Garlic Chicken
Skip the restaurant and make this Take Out Honey Garlic Chicken right at home—crispy, golden bites of chicken tossed in a sticky-sweet honey garlic sauce that’s better than your favorite takeout! Lightly coated and pan-fried (or baked/air-fried for a healthier option), the chicken stays perfectly juicy inside with a crunchy exterior. The sauce is the star: a mouthwatering blend of honey, garlic, soy sauce, and a touch of ginger that clings to every piece for that irresistible glossy finish. Serve it over fluffy white rice, brown rice, or noodles for a quick weeknight dinner the whole family will love. Ready in under 30 minutes, this honey garlic chicken is easy, flavorful, and so much fresher than ordering out! Gluten-free, Air Fryer, Oven, + Make Ahead option.
I've been having so much fun recreating some of our family's favorite takeout dishes, and I’m really excited to share this Take Out Honey Garlic Chicken recipe with you. This chicken + broccoli stir-fry is a classic that's surprisingly easy to make at home and was one of my top 3 take out orders in high school and college. With tender chicken strips, crunchy yet softened broccoli, and a delicious, umami-packed sauce with a sweet twist, it comes together so quickly and nicely. It’s perfect with steamed rice or quinoa, or noddles or whatever else your heart desires and I know you're going to love it as much as we do!
If you love easy takeout meals that taste just as good as the real thing, then you’ve got to try my Takeout Orange Chicken, Spicy Takeout Beef and Broccoli, General Tso’s Chicken, or my favorite Healthy Weeknight Shrimp Fried Rice next!
The savory + sweet combo gives it just the right kick and comfort, and because it cooks up pretty fast, it's a real weeknight dinner savior for the entire family. That sticky sauce is bursting with flavor, promising love at first bite that'll stay with you. It's loaded with protein, adding depth and nutrition to your meals. So, if you're aiming for simple yet incredibly tasty, this Chicken and Broccoli Takeout dish has your back! You can make it gluten-free and ahead of time as well if needed.
Is Honey Garlic Chicken Healthy?
Homemade honey garlic chicken is healthier than takeout because you control the ingredients. Using lean chicken, less oil, and natural honey keeps it balanced while still indulgent.
What Is Honey Garlic Chicken Made Of?
Honey garlic chicken is a classic takeout-inspired dish made with crispy chicken pieces tossed in a sticky-sweet garlic sauce. The sauce combines honey, soy sauce (or tamari), fresh garlic, and ginger for that signature glossy coating that clings to every bite. At home, you can make it even healthier with lean chicken breast or thighs, lightly coated in cornstarch and flour for crispiness, then pan-fried instead of deep-fried. Add in broccoli or other vegetables, and you’ve got a complete meal that’s just as delicious as your favorite takeout—only fresher, customizable, and ready in under 30 minutes.
Jump to:
- Is Honey Garlic Chicken Healthy?
- What Is Honey Garlic Chicken Made Of?
- How To Make Take Out Honey Garlic Chicken
- Ingredients
- Why You’ll Love This Honey Garlic Chicken
- Tips for the Best Honey Garlic Chicken
- Best Substitutions and Variations
- Can I Use Frozen Broccoli?
- What’s the Best Type of Chicken to Use for Honey Garlic Chicken?
- What To Serve With Take Out Honey Garlic Chicken?
- How to Store and Reheat Leftovers
- Can I Make Honey Garlic Chicken Ahead of Time?
- Air Fryer and Oven Options
- Common Q + A's for Take Out Honey Garlic Chicken
- Delicious Dinner Recipes To Try Next
- MADE OUR RECIPE(S)?
- Take Out Honey Garlic Chicken
How To Make Take Out Honey Garlic Chicken
It's really as simple as prepping the chicken, cutting up the broccoli and pre-cooking it, and making the savory, umami, and sweet sauce! See the recipe card below for the full breakdown. Here’s everything you’ll need:
Ingredients
- Boneless Chicken Breasts or Tenderloins. The star of the dish! These cuts cook quickly and stay tender while soaking up the honey garlic sauce. You can swap for chicken thighs if you prefer a juicier, more flavorful bite.
- Cooked Broccoli Florets. Adds color, texture, and a dose of healthy greens to balance the richness of the sauce. Feel free to sub with snap peas, bell peppers, or even bok choy.
- Cornstarch + All-Purpose Flour. This combination creates a light, crispy coating that helps the chicken brown beautifully and hold onto the sauce. For gluten-free, use only cornstarch or swap the flour with a gluten-free blend.
- Extra Virgin Olive Oil. Used for pan-frying the chicken to golden perfection while keeping it moist inside. Avocado oil, canola oil, or even sesame oil work well as alternatives.
- Sea Salt + Black Pepper. The seasoning foundation that enhances every other flavor. You can also use pink Himalayan salt or white pepper for a lighter kick.
- Garlic Powder + Smoked Paprika. Garlic powder boosts the savory depth while smoked paprika adds subtle smokiness. For spice, swap smoked paprika with chili powder or cayenne. You can also substitute with my On Everything All-Purpose Blend for greater ease also!
- Garlic (Minced). The backbone of the sauce’s flavor. Fresh is best, but you can use garlic paste or powder in a pinch.
- Fresh Ginger (Minced). Adds brightness, warmth, and a slight zing to balance the sweet honey. Ground ginger can work if fresh isn’t available.
- Chicken Stock. Adds depth and keeps the sauce from being too thick or overly sweet. Vegetable stock works for a lighter option.
- Raw Organic Honey. The natural sweetener that gives the sauce its sticky, glossy finish. Maple syrup or agave can be used as substitutes for a different flavor profile.
- Tamari or Soy Sauce. Brings savory umami and balances the sweetness of honey. Use coconut aminos for a soy-free, gluten-free option.
- Rice Vinegar. Adds tang and brightness to cut through the richness of the sauce. Apple cider vinegar or white wine vinegar can be used instead.
- Cornstarch + Water. The key to thickening the sauce so it clings to every piece of chicken. Arrowroot or tapioca starch are great gluten-free substitutes.
- Sesame Seeds (Optional). A simple garnish that adds crunch and nutty flavor. You can also top with chopped green onions for freshness.
Why You’ll Love This Honey Garlic Chicken
- Better than takeout – Crispy chicken in a glossy, sticky-sweet garlic sauce that tastes just like your favorite restaurant dish (only fresher!).
- Quick + easy – Ready in under 30 minutes, making it perfect for busy weeknights.
- Healthier option – Made with simple, wholesome ingredients and less oil than traditional fried takeout.
- Family-friendly – Sweet, savory, and kid-approved, with an easy option to add spice for adults.
- Versatile meal – Serve over rice, noodles, or even cauliflower rice for a lighter option.
- Customizable – Swap the chicken for shrimp, tofu, or veggies to fit any diet.
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS CHICKEN DISH!
Here, I’ve curated a list of baking + cooking essentials that I use to achieve my favorite dishes, especially with this Take Out Honey Garlic Chicken recipe. Everything from my fave pans to cutting boards, knives, baking pans, and more. SEE THEM HERE!
Tips for the Best Honey Garlic Chicken
Cut the chicken evenly for quick cooking. Uniform bite-sized pieces ensure the chicken cooks at the same rate, so you don’t end up with some overcooked and others raw in the center.
Pat the chicken dry before coating. Excess moisture prevents the flour and cornstarch from sticking properly, which can lead to soggy chicken. A quick pat with paper towels is all you need for that crisp exterior.
Don’t overcrowd the pan. When frying, give each piece space. Overcrowding lowers the oil temperature and steams the chicken instead of crisping it. Cook in batches for the best results.
Use fresh garlic and ginger in the sauce. While powders work in a pinch, fresh minced garlic and ginger create that signature punch of flavor that makes the sauce shine and balance the sweetness of the honey.
Simmer the sauce low and slow. Once you add the cornstarch slurry, let the sauce gently bubble. This helps it thicken to the perfect sticky consistency that clings beautifully to the chicken.
Add broccoli (or veggies) at the end. For vibrant color and crisp-tender texture, toss the broccoli in just before serving. Overcooking will make it mushy and dull in color.
Taste and adjust the sauce. Everyone has different preferences for sweet vs. savory. If you like it sweeter, add more honey; if you want it saltier, splash in extra soy sauce or tamari. A pinch of chili flakes can give it a nice kick.
Garnish for freshness. A sprinkle of sesame seeds or chopped green onions at the end adds freshness, crunch, and that restaurant-style finish.
Best Substitutions and Variations
- Protein Swap: Use shrimp, tofu, or even cauliflower instead of chicken.
- Veggie Add-Ins: Bell peppers, carrots, or snap peas make it extra colorful.
- Spicy Kick: Stir in sriracha, red chili flakes, or gochujang for heat.
- Gluten-Free Option: Use tamari or coconut aminos and cornstarch instead of flour.
- Sweetener Alternatives: Maple syrup or agave nectar can replace honey.
Can I Use Frozen Broccoli?
Yes, you can use frozen broccoli for this recipe, but be sure to thaw + drain it well to avoid excess water in your stir fry, which can dilute the sauce. After thawing, pat it dry with paper towels. While frozen broccoli is convenient, fresh broccoli will give the best texture and a more vibrant color, adding a delightful crunch to the dish.
What’s the Best Type of Chicken to Use for Honey Garlic Chicken?
The beauty of honey garlic chicken is that it works with different cuts of chicken, depending on the flavor and texture you prefer.
- Chicken Breasts: Lean and mild, chicken breasts are the most popular choice. They cook quickly, stay tender when cut into small chunks, and soak up the honey garlic sauce beautifully. Perfect if you’re looking for a lighter option.
- Chicken Tenderloins: These are naturally more tender than breasts and make prepping faster since they require less trimming. They’re also ideal for quick weeknight meals.
- Chicken Thighs: For extra juiciness and rich flavor, boneless skinless chicken thighs are an excellent choice. They’re slightly fattier than breasts, which helps them stay moist even if slightly overcooked.
- Bone-In Cuts: While not as common for this style, you can use drumsticks or wings if you want a fun appetizer version. The sauce works great as a sticky glaze for bone-in chicken too.
Tip: No matter which cut you choose, make sure to cut the chicken into evenly sized pieces so it cooks evenly and gets that irresistible golden coating.
What To Serve With Take Out Honey Garlic Chicken?
Pair this tasty Take Out Honey Garlic Chicken with steamed basmati or brown rice, or try coconut rice for a flavor that perfectly balances the spiciness. My favorite way to enjoy this is actually with some fluffy quinoa. But garlic noodles, stir-fried veggies or even cauliflower rice would also be amazing!
How to Store and Reheat Leftovers
- Fridge: Store cooled chicken in an airtight container for up to 4 days.
- Freezer: Freeze without broccoli for up to 2 months, then add fresh veggies when reheating.
- Reheat: Warm on the stovetop with a splash of water or chicken broth to loosen the sauce.
Can I Make Honey Garlic Chicken Ahead of Time?
Absolutely! Honey garlic chicken is perfect for meal prep and can easily be made ahead. Here are a few options:
- Prep the Chicken: Cut and season the chicken in advance, then store it covered in the fridge for up to 24 hours. When ready, coat and cook as directed.
- Make the Sauce: Whisk together the honey garlic sauce (without the cornstarch slurry) and refrigerate in a jar for up to 3 days. When ready to cook, reheat, add the slurry, and simmer until thickened.
- Cook + Store: You can fully cook the chicken and sauce, then store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of chicken stock or water to keep the sauce glossy.
- Freezer Option: Freeze cooked chicken (without broccoli) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and add freshly cooked broccoli when reheating for best texture.
Tip: If making ahead, wait to coat the chicken in sauce until just before serving to keep it as crispy as possible.
Air Fryer and Oven Options
If you’d rather skip pan-frying, you can still enjoy crispy honey garlic chicken using your air fryer or oven. Both methods cut down on oil while keeping the chicken flavorful and tender.
Air Fryer Method
- Preheat your air fryer to 375 degrees Fahrenheit.
- Lightly coat the chicken pieces with cooking spray after dredging.
- Arrange chicken in a single layer (work in batches to avoid overcrowding).
- Air fry for 10–12 minutes, flipping halfway through, until golden and cooked through.
Toss in the honey garlic sauce right before serving.
Oven-Baked Method
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or a wire rack.
- Place coated chicken pieces evenly on the sheet and lightly spray with oil.
- Bake for 18–22 minutes, flipping halfway, until crispy and fully cooked. For extra crispiness, broil for 1–2 minutes at the end before coating in sauce.
Tip: Both methods produce a slightly lighter coating than pan-frying, but once coated in that sticky honey garlic sauce, they’re just as satisfying—perfect for a healthier weeknight dinner.
Common Q + A's for Take Out Honey Garlic Chicken
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop with a splash of chicken broth or water to keep the sauce glossy. You can also freeze it (without broccoli) for up to 2 months.
Yes! To make this dish lighter, you can bake the coated chicken pieces on a parchment-lined sheet pan at 400 degrees Fahrenheit until golden and cooked through, then toss in the sauce. You’ll still get a slightly crisp exterior without the extra oil.
This usually happens if the pan is overcrowded or the chicken wasn’t patted dry before coating. Fry in smaller batches and make sure the oil is hot enough (around 350 degrees Fahrenheit) to achieve that golden, crispy crust.
The cornstarch slurry (cornstarch mixed with water) is what thickens the sauce. Be sure to simmer it gently after adding—if the sauce is too thin, let it bubble for a few more minutes until it coats the back of a spoon.
Absolutely! Swap the all-purpose flour for cornstarch (or a gluten-free flour blend), and use tamari or coconut aminos instead of soy sauce. The flavor will be just as delicious.
Traditionally, no—it’s a sweet and savory dish. But if you enjoy a little heat, you can add sriracha, chili flakes, or a pinch of cayenne to the sauce for a spicy kick.
Steamed white rice, jasmine rice, or brown rice are classic pairings. You can also serve it with lo mein noodles, quinoa, or cauliflower rice for a lighter option.
Yup! This honey garlic chicken recipe is naturally dairy-free, making it a great option for those avoiding milk, butter, or cream. The crisp coating comes from a blend of flour and cornstarch (no dairy needed), and the sauce relies on simple pantry staples like honey, garlic, soy sauce, and chicken stock.
If you’d like to keep the recipe completely allergy-friendly, just double-check your chicken stock and soy sauce labels to ensure they’re certified dairy-free and gluten-free if needed.
Delicious Dinner Recipes To Try Next
My Take Out Honey Garlic Chicken is a smash hit, so if you like this one, you will love these recipes!
- Garlic Butter Salmon + Lobster in Creamy Lemon Parmesan Sauce
- BBQ Braised Rib Street Tacos
- Skillet Honey Garlic Baked Chicken Thighs
- One-Pot Chickpeas and White Beans
- One Pot Creamy Cajun Chicken Orzo
- Sheet Pan Garlic Herb Salmon, Lobster, + Veggies
- Hubby’s Favorite Oven-Baked BBQ Ribs
- Honey Garlic Shrimp with Broccoli
- Creamy Tuscan Lobster Pasta
- Southern Creamy Parmesan Garlic Chicken Pasta
- Vegan Potato and Chickpea Curry
- Authentic Jerk Chicken Rasta Pasta
MADE OUR RECIPE(S)?
If you tried my Take Out Honey Garlic Chicken recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag me @shanikagrahamwhite on Instagram. I love hearing from you!
Take Out Honey Garlic Chicken
Ingredients
CHICKEN:
- 2 lbs. boneless chicken breasts or tenderloins
- 2 cups cooked broccoli florets
- 1 tablespoon cornstarch
- 1 tablespoon organic all-purpose flour
- 2 Tbsps Extra virgin olive oil, for frying
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
HONEY GARLIC SAUCE:
- 1 tablespoon Extra virgin olive oil
- 4 garlic cloves, minced
- 1 tablespoon minced ginger
- 1 teaspoon garlic powder
- Pinch of sea salt
- 1 cup organic chicken stock
- 1 cup raw organic honey
- ¼ cup Tamari sauce or soy sauce
- 1 teaspoon rice vinegar
- 2 Tbsps cornstarch + 4 Tbsps water
- sesame seeds, optional
Instructions
PREP THE CHICKEN:
- Start by patting dry the chicken breasts or tenderloins on both sides with paper towels. Generously season the sides with salt, black pepper, smoked paprika, and garlic powder. Slice into 1-inch thin strips.
- In a plate or bowl, whisk together the flour + cornstarch. Then lightly toss each chicken piece into the flour mixture until coated on both sides. Set aside until all done.
- In a deep skillet or wok over medium-high heat, add the olive oil. Once heated, add the chicken pieces and sear the chicken on the first side for 4-5 minutes or until a brown crust has formed and using tongs, turn them onto their opposite sides-------searing for another 4-5 minutes. Remove from heat and set aside.
TO MAKE THE SAUCE + ASSEMBLE:
- In the same skillet over medium-high heat, add the minced garlic and ginger, sautéing until fragrant, about 1-2 minutes. Add the Tamari or soy sauce, chicken stock, rice vinegar, honey, and garlic powder and whisk everything together until it begins to boil. Reduce heat to low-medium and let everything simmer for another 2-3 minutes or so, stirring occasionally. Add the chicken pieces and allow them to cook for another 5-6 minutes until they begin to become tender.
- In a bowl or cup, mix together the cornstarch and water, until combined and "milk-like" in consistency. Add in the cornstarch mixture into the sauce, stirring until it begins to thicken.
- Add in the cooked broccoli florets and toss them until coated, cooking for another 1-2 minutes or until fully thickened and sticky. Salt to taste. Garnish with sesame seeds.
- Remove from heat and serve immediately with your favorite side of Coconut rice, Basmati rice, Brown rice, or noodles.
- Bon Appetit!
Tips & Tricks
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. Reheat over the stovetop or microwave until heated through when ready to serve.
- GLUTEN-FREE OPTION: Read the blog post or see FAQ section!
- SWEETENER: You can always substitute the honey with maple syrup, organic cane sugar, organic brown sugar, or Agave.
Nutrition
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