Honey, Butter, Spices, Boneless Chicken Recipe🌸🍋🌸

This New York-style Honey Garlic Chicken is all about that perfect balance of a sticky, sweet glaze with a sharp garlic kick and a hint of heat. Using chicken breast keeps it lean, while a quick sear ensures it stays juicy.

Honey Garlic Chicken (Boneless & Spicy)

Prep time: 10 minutes | Cook time: 30 minutes | Serves: 2-3

The Ingredients

For the Chicken:

• 1.5 lbs Chicken breast, cut into 1-inch bite-sized cubes

• Salt and Black Pepper to taste

• 2 tbsp All-purpose flour (for a light, crispy coating)

• 2 tbsp Olive oil or vegetable oil

For the Spicy Honey Garlic Sauce:

• 1/3 cup Raw honey

• 4-5 cloves Garlic, minced (don't be shy with the garlic!)

• 2 tbsp Soy sauce (low sodium preferred)

• 1 tbsp Apple cider vinegar (adds that signature NY tang)

• 1-2 tsp Red chili flakes (adjust based on your spice preference)

• 1 tsp Sriracha or chili paste (optional, for extra depth)

Instructions

1. Prep the Chicken: Toss the chicken cubes in a bowl with salt, pepper, and flour. Shake off any excess flour so there is just a very light dusting.

2. The Sear: Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer. Cook for about 3–4 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.

3. Make the Sauce: In the same skillet, turn the heat down to medium. Add a tiny splash of oil if the pan is dry, then add the minced garlic and red chili flakes. Sauté for about 30 seconds until fragrant (do not let the garlic burn).

4. Simmer: Pour in the honey, soy sauce, vinegar, and Sriracha. Stir well and let it simmer for 1–2 minutes until the sauce begins to bubble and thicken into a syrupy consistency.

5. Toss and Glaze: Add the cooked chicken back into the skillet. Toss thoroughly to ensure every piece is coated in the sticky glaze. Let it cook for another minute so the sauce carmelizes onto the meat.

6. Garnish: Remove from heat. Garnish with chopped scallions or sesame seeds if desired.

Pro Tips for the Best Results

• The Skillet: Using a cast-iron or heavy stainless steel skillet will give you the best "char" on the chicken.

• Don't Overcrowd: If your pan is small, sear the chicken in two batches. If the pan is too full, the chicken will steam instead of browning.

• Serving: This pairs perfectly over a bed of jasmine rice or alongside some quick-steamed broccoli to soak up the extra sauce.

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