Esta deliciosa receta de pollo con miel y ajo te hará querer quedarte en casa en lugar de pedir comida para llevar. Dulce, sabrosa, pegajosa y con el punto justo de picante, esta receta de pollo con miel es la manera perfecta de acompañar un tazón de arroz o verduras al vapor.

¿Buscas más recetas de pollo fáciles y rápidas para cenar? ¡No te pierdas mi sencillo Salteado de Pollo , Pollo con Fideos y este Pollo con Anacardos !

Receta de pollo con miel y ajo

Soy una gran fan de las recetas de salteados. Son rápidas, fáciles y llenas de sabor. Mi salteado de pollo ha sido un gran favorito desde el primer día que lo publiqué y, a pesar de las veces que lo he preparado, sigue siendo un pedido frecuente en mi propia casa.

Esta receta de pollo con miel y ajo usa muchos de los mismos sabores y un método de cocción similar, pero realmente se centra en la increíble combinación de miel y ajo. Para que los trozos de pollo queden extra crujientes, los cubrimos rápidamente con fécula de maíz, pero puedes cocinarlo como lo hice en la receta de pollo salteado si lo prefieres.

¡Realmente espero que pruebes esto y te guste tanto como a nosotros!

Este pollo con miel está delicioso servido sobre una cama de arroz para cenar. Este delicioso pollo pegajoso sabe aún mejor al día siguiente si tienes la suerte de que te sobre.

Más recetas con miel

¿Te apetece dulce? La miel aporta muchísimo sabor y dulzor natural a muchas de nuestras recetas favoritas. Ya sea dulce o salada, la miel es la estrella de estos deliciosos platos:

1. Camarones con miel y nueces
2. Ensalada de frutas tropicales con aderezo de miel y lima
3. Pollo con mostaza y miel
4. Salmón al horno con glaseado de miel y Dijon
5. Mantequilla de miel
6. Pollo con miel y balsámico

Lo que necesitarás

Supongo que la mayoría de estos ingredientes los encontrarás en tu despensa. Sin embargo, quizás haya algunos que debas añadir a tu lista de la compra, como el aceite de sésamo tostado (uno de mis ingredientes favoritos).

Echemos un vistazo rápido a lo que necesitarás y, como siempre, puedes encontrar la tarjeta de receta completa imprimible al final de esta publicación:

Salsa de miel y ajo

• chicken broth – I like to use a low sodium broth or stock so I can control the levels of sodium. In a pinch, you can substitute vegetable broth or beef broth.
• soy sauce – again, I opt for a low sodium version of soy sauce.
• honey – use your favorite brand here or a local honey would be delicious in this recipe.
• cornstarch – this will help to thicken the sauce.
• toasted sesame oil – while completely optional, I do love the complexity and flavor this ingredient adds to the sauce.
• sriracha or crushed red pepper flakes – a great way to add a little heat to the dish, optional.

Chicken:

• boneless skinless chicken thighs – the chicken needs to be cut into 1” pieces. You can also use chicken breast or even pork, though the timing for it will be different. Be sure that whatever you use reaches the appropriate internal temperature before consuming.
• cornstarch – this is what the chicken pieces are dredged in. When fried, it creates a light, crispy coating that soaks up the flavors of the yummy sauce.
• garlic powder – I like to add a little garlic to the cornstarch so it adds flavor to the chicken. Just one more layer of garlic flavor in this honey garlic chicken recipe.
• ground ginger – I used ground ginger, but you can use freshly grated ginger instead. You would need ½ tablespoon of fresh ginger or ginger paste.
• extra virgin olive oil – You can use your favorite cooking oil, though it is best to use one with a high smoke point such as grapeseed oil, avocado oil or vegetable oil so that it doesn’t burn when cooking the chicken. 
• garlic – fresh garlic, minced adds the amazing garlic flavor we want in the garlic honey chicken.
• sesame seeds and green onion – to garnish

How To Make Honey Garlic Chicken

Prepare the Sauce

1. Whisk together corn starch and a couple tablespoons of chicken broth until smooth.
2. Whisk in the remaining sauce ingredients and set aside,

Make the Chicken

1. Heat oil over medium high heat. Season chicken with salt and pepper.
2. Combine the corn starch, garlic powder and ground ginger in a small, shallow bowl.
3. Toss the pieces of chicken in the mixture until coated.
4. Add chicken (in batches if necessary) to the hot oil and cook for 3 to 5 minutes, turning the chicken pieces over so they brown evenly. Remove and set aside.
5. Add garlic and cook garlic, stirring continuously for 1 minute.
6. Pour in the sauce and stir to combine with the garlic.
7. Bring to a simmer over medium heat.
8. Add chicken and stir to combine.
9. Cook until the sauce has achieved your preferred thickness and consistency. Test for seasoning and add salt and pepper if needed.
10. Garnish with sesame seeds and sliced green onion and serve over rice.

The chicken can and should be cooked in batches so it cooks evenly and browns well.

Storage Information

Be sure that your Honey Garlic Chicken has completely cooled before storing it. Place the leftovers in a shallow, airtight container and store in the refrigerator for up to 3 days.

To Freeze: You can also freeze this chicken in an airtight container for 2 to 3 months. Defrost overnight in the refrigerator and reheat in the microwave or skillet over low heat.

Trish’s Tips and Tricks

This recipe is a delicious alternative to ordering take out and it can be nearly that easy with the following tips and tricks! 

• Evenly cut chicken pieces so that your chicken cooks through evenly and you don’t end up with dried out chicken pieces and other pieces still underdone.
• Turn up the heat by adding a teaspoon of sriracha or red pepper flakes to the honey garlic sauce.
• When browning the chicken, don’t overcrowd the pan. If necessary, you can cook the chicken in two batches so that you have room for it to brown and cook evenly. The chicken will be added to the hot sauce and simmered slightly at the end anyways so you can remove the first batch from the pan, cook the second and not worry about it getting too cold. 
• Avoid any clumps with your cornstarch: while making your sauce, start with just a couple tablespoons of the chicken broth and gradually whisk in the cornstarch until you get a thick paste. Slowly add in the rest of the chicken broth, stirring continually, until it is all added. You can then add the rest of the ingredients, whisk together and let the sauce set until you are ready for it.

More Easy Chicken Recipes

1. Honey Mustard Chicken
2. Chicken Marinade
3. Chicken Alfredo Bake
4. Honey Balsamic Chicken
5. Cilantro Lime Chicken
6. Chicken Salad

5 from 31 votes

This delicious Honey Garlic Chicken recipe will make you want to stay in instead of ordering takeout! Sweet, savory, sticky and with just the right amount of spice, this Honey Chicken recipe is the perfect way to top off a bowl of steamed rice or vegetables.

Course Dinner, Main Course, Main Dish

Cuisine American

Keyword honey chicken, honey chicken recipe, honey garlic chicken, sticky chicken

Prep Time 15 minutes

Cook Time 15 minutes

Servings 4

Calories 453kcal

Author Trish – Mom On Timeout

Ingredients

Honey Garlic Sauce

• ½ cup chicken broth low sodium
• 4 tablespoons soy sauce low sodium
• ½ cup honey
• 1 tablespoon cornstarch
• 1 teaspoon toasted sesame oil optional
• 1 teaspoon sriracha or 1/2 teaspoon crushed red pepper flakes, optional

Chicken:

• 2 to 3 tablespoons extra virgin olive oil or other cooking oil such as vegetable oil
• 1 to 1 ½ pounds boneless skinless chicken thighs cut into 1” pieces
• salt and pepper to taste
• ¼ cup cornstarch
• ½ teaspoon garlic powder
• ¼ teaspoon ground ginger or 1 to 2 teaspoons minced ginger or ginger paste
• 2 to 3 cloves garlic minced
• sesame seeds optional garnish
• green onion optional garnish

Instructions

Prepare the Sauce

• Make the sauce by whisking together the corn starch with a couple tablespoons of chicken broth until smooth.
• Whisk in the remaining chicken broth, soy sauce, honey, toasted sesame oil and sriracha or crushed red pepper flakes, if using. Set aside.

Make the Chicken

• Add oil to a large skillet or wok and heat over medium high heat. Season the chicken with salt and pepper.
• Combine the corn starch, garlic powder and ground ginger in a small, shallow bowl and whisk to combine.
• Toss the pieces of chicken in the mixture, a few pieces at a time, until coated.
• Add chicken (in batches if necessary) to the hot oil and cook for 3 to 5 minutes, turning the chicken pieces over so they brown evenly. (Check to make sure chicken is cooked through.) Remove and set aside.
• Add minced garlic to the skillet and cook garlic, stirring continuously for 1 minute.
• Carefully pour in the prepared sauce and stir to combine with the garlic. Bring the sauce to a simmer over medium heat.
• Add chicken back to skillet and stir to combine. Continue cooking until preferred thickness and consistency is achieved, about 2 to 5 minutes. Test for seasoning and add salt and pepper if needed.
• Garnish with sesame seeds and sliced green onion and serve over rice or with your preferred side.

Notes

Storage Information  Be sure that your chicken has completely cooled before storing it. Place the leftovers in a shallow, airtight container and store in the refrigerator for up to 3 days. To Freeze: You can also freeze this chicken in an airtight container for 2 to 3 months. Defrost overnight in the refrigerator and reheat in the microwave or skillet over low heat.

Nutrition

Calorías: 453 kcal | Carbohidratos: 46 g | Proteínas: 35 g | Grasas: 15 g | Grasas saturadas: 3 g | Grasas poliinsaturadas: 3 g | Grasas monoinsaturadas: 8 g | Grasas trans: 0,03 g | Colesterol: 162 mg | Sodio: 1008 mg | Potasio: 485 mg | Fibra: 0,4 g | Azúcar: 35 g | Vitamina A: 43 UI | Vitamina C: 1 mg | Calcio: 25 mg | Hierro: 2 mg