Ingredients
- 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