1.5 lbs (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
1/4 cup (60ml) honey
1/4 cup (60ml) soy sauce (low-sodium preferred)
3 cloves garlic, minced (or 1 tsp garlic powder)
2 tbsp (30ml) olive oil (or vegetable oil)
Optional garnish: chopped green onions, sesame seeds
Equipment
Large skillet or frying pan
Cutting board and sharp knife
Measuring cups and spoons
Mixing bowl
Tongs or spatula
Whisk or fork
Instructions
Prepare the Sauce: In a small bowl, whisk together 1/4 cup honey, 1/4 cup soy sauce, and minced garlic until well combined. Set aside.
Prep the Chicken: Pat the chicken cubes dry with paper towels to ensure even browning. Season lightly with a pinch of salt (optional, as soy sauce is salty).
Cook the Chicken: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken cubes in a single layer, avoiding overcrowding (cook in batches if necessary). Cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C). Remove chicken to a plate.
Make the Glaze: Reduce heat to medium. Pour the honey garlic sauce into the skillet. Simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly and becomes glossy.
Coat the Chicken: Return the cooked chicken to the skillet. Toss to coat evenly in the sauce, cooking for an additional 1-2 minutes until the chicken is sticky and well-glazed.
Serve: Transfer to a serving dish. Garnish with chopped green onions and sesame seeds, if desired. Serve hot as an appetizer with toothpicks or as a main dish with rice, quinoa, or steamed vegetables.
Tips for Success
Cut Evenly: Ensure chicken pieces are uniform in size for consistent cooking.
Avoid Overcrowding: Cook chicken in batches if your skillet is small to prevent steaming instead of browning.
Control Heat: If the sauce thickens too quickly, reduce heat to low to prevent burning. Add a splash of water if it becomes too sticky.
Fresh Garlic vs. Powder: Fresh garlic provides a bolder flavor, but garlic powder works in a pinch for convenience.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet over low heat or in the microwave, adding a splash of water to loosen the sauce.
Freezer: Freeze cooked chicken bites in a freezer-safe container for up to 2 months
