Honey Garlic Glazed Chicken Strips
Creamy, sticky, and irresistibly savory-sweet, these Honey Garlic Glazed Chicken Strips are the kind of weeknight magic that makes everyone ask for seconds.
Servings: 4 servings
Equipment
- Mixing Bowl
- Skillet
Ingredients
Chicken Strips
- 1 lb chicken strips (trimmed, about 1/2-inch thick)
Marinade
- 1/4 cup honey room temperature
- 1/4 cup soy sauce low sodium recommended
- 2 cloves garlic minced
- 1 tablespoon sesame oil toasted sesame oil for best flavor
- 1 teaspoon red pepper flakes adjust to taste
- to taste salt and pepper use sparingly; soy sauce is salty
- 1 tablespoon vegetable oil for frying (neutral oil with high smoke point)
- to taste green onions for garnish (optional, thinly sliced)
Instructions
- Prepare the marinade: In a medium bowl, combine honey, soy sauce, minced garlic, sesame oil, red pepper flakes, and a pinch of salt and pepper. Whisk until the honey is fully incorporated into the sauce.
- Marinate the chicken: Add chicken strips to the bowl and toss to coat completely. Cover and refrigerate for at least 30 minutes.
- Heat the pan: Place a large skillet over medium heat and add vegetable oil. Let the oil shimmer — about 1 minute — but do not let it smoke.
- Sear the chicken: Remove the chicken strips from the marinade, letting excess drip back into the bowl. Reserve the marinade. Arrange chicken in the hot pan in a single layer. Cook 4 to 5 minutes on the first side without moving.
- Flip and cook: Turn the strips and cook another 4 to 5 minutes until the chicken reaches an internal temperature of 165°F.
- Glaze the chicken: Pour the reserved marinade into the pan and bring to a gentle simmer for 1 to 2 minutes, stirring so the sauce thickens and coats the chicken.
- Finish and serve: Remove from heat, transfer chicken to a serving plate, and garnish with thinly sliced green onions if desired. Serve immediately.
Notes
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, place cooled chicken in a freezer-safe container for up to 2 months.