Honey garlic chicken bites! Need we say more? This honey garlic chicken recipe gets whipped up in less than 30 minutes, plus we can guarantee it'll be a family favorite.
I make honey garlic chicken cubes all the time because they're fast, flavorful, and hit that sweet-and-savory craving every time. The sauce is rich, garlicky, and perfectly sticky - it's one of those recipes you'll want to put on everything!
You'll love how simple this one-pan dinner is to make. It's a high-protein, family-friendly recipe that's perfect for meal prep, rice bowls, or a quick weeknight dinner. The chicken cubes cook up juicy and golden in minutes, and the sauce caramelizes beautifully in the skillet.
Things to Know Before Making Honey Garlic Chicken Cubes
- Pat dry for crispiness: Moisture prevents browning, so dry the chicken before coating.
- Cornstarch makes it crisp: It gives a light, golden crust that holds the sauce perfectly.
- Use a large skillet: Overcrowding steams the chicken instead of searing it.
- Sauce timing matters: Add it once the chicken is browned so it glazes instead of burns.
I've been testing and sharing easy high-protein chicken recipes since 2018, creating reliable skillet and air fryer meals that are big on flavor and short on prep time.
If you like this cubed chicken recipe, be sure to try out my High Protein Chicken Alfredo, Low Carb Chicken Enchiladas, and Sheet Pan Chicken and Veggies.
Ingredients Overview
- Chicken breast or thighs: Cut into 1-inch cubes for even cooking. You can use chicken thighs for extra juicy bites.
- Cornstarch: Coats the chicken to create a light, crispy crust that thickens the sauce.
- Salt and pepper: Simple seasoning that enhances the chicken's flavor.
- Olive oil: For browning and to keep the chicken from sticking.
- Butter: Adds richness and depth to the honey garlic glaze.
- Garlic: Use fresh garlic for bold flavor.
- Honey: Adds the perfect sweetness that balances the soy and garlic.
- Soy sauce: Use low sodium, or swap for tamari to make it gluten-free.
- Apple cider vinegar: Balances the sweetness and adds brightness.
- Chili or sriracha sauce (optional): Adds a touch of heat for balance.
- Garnishes: Red pepper flakes and green onions for color and spice.
Full ingredient measurements are in the recipe card below.
How to Cook Honey Garlic Chicken Cubes
Step 1: Cut the chicken into bite-sized pieces. Pat the chicken cubes dry with paper towels.
Step 2: In a zip lock bag, mix together the cornstarch, salt, and pepper. Add the chicken. Shake to coat evenly, then shake off any excess before cooking.
Step 3: In a small bowl, whisk together honey, soy sauce, apple cider vinegar, hot sauce (if using), and minced garlic. Set aside while the chicken cooks.
Step 4: Heat olive oil in a large skillet over medium-high heat. Add the butter, then the chicken in a single layer. Cook for about 3 minutes per side until golden brown. Avoid flipping too early - if it sticks, it's not ready yet.
Step 5: Pour the honey garlic sauce over the browned chicken. Stir to coat, then simmer for a few minutes until the sauce slightly thickens and glazes the cubes.
Step 6: Garnish with green onions or red pepper flakes. Serve warm over rice, noodles, or vegetables and enjoy!
Substitutions and Variations
- Gluten-free: Use tamari or coconut aminos instead of soy sauce, and use a gluten-free flour instead of cornstarch.
- Low carb: Swap honey for a sugar-free syrup and skip the corn starch coating and just pan fry the chicken.
- Paleo: Use coconut aminos and almond flour.
- Swap chicken thighs for richer flavor and juicier bites.
- Add broccoli, bell peppers, or snap peas to make it a one-pan meal.
- Increase the chili sauce or red pepper flakes for more heat.
- Go Asian: Add a splash of sesame oil and sprinkle with sesame seeds.
- Make it zesty: Squeeze in some fresh lemon or orange juice.
What to Serve with Honey Garlic Chicken Cubes
These chicken bites pair perfectly with Air Fryer Broccoli, Cauliflower Fried Rice, or Green Beans for a balanced meal. They're also great with white rice or brown rice bowls for a simple weeknight dinner.
Storage and Reheating
Refrigerate leftovers in an airtight container for 3-4 days. Reheat in a skillet or the air fryer at 350°F until warmed through. You can freeze cooked chicken cubes for up to 3 months - thaw overnight in the fridge before reheating.
FAQs
What can I do with Leftover Honey Garlic Chicken?
Toss in a salad for a protein-packed meal. Make a wrap with some lettuce and your favorite sauce. Stir-fry with veggies and noodles or rice.
Can I make this recipe without butter?
Yes! Use olive oil instead. Butter adds richness but isn't required.
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs can be juicier and even more flavorful. Just make sure to cook them thoroughly.
More Easy Cubed Chicken Recipes
- Chicken Alfredo Without Pasta
- Air Fryer Orange Chicken
- Chicken Teriyaki Bowl
- Mediterranean Chicken Salad
- Keto Cobb Salad
- Low Carb Chicken Divan
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Recipe
Honey Garlic Chicken Bites
Ingredients
- 1 lb boneless skinless chicken breast or thighs, cut into 1 " cubes
- ¼ cup corn starch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter or use more olive oil
- 4 garlic cloves minced
- ¼ cup honey
- 3 tablespoon low sodium soy sauce or tamari for GF
- 1 tablespoon apple cider vinegar or fresh lemon juice
- ½ teaspoon chili sauce or sriracha sauce optional
- Garnishes - pinch of red pepper flakes and minced green onion
Instructions
- Pat the chicken cubes dry with paper towels. Add the chicken cubes to a Ziplok bag along with the cornstarch, salt, and pepper. Shake the bag to evenly coat all of the chicken cubes. You can also combine the chicken in a bowl if preferred. Shake off the excess cornstarch before adding it to the skillet.
- In a small bowl combine the honey, low-sodium soy sauce, apple cider vinegar, hot sauce, and minced garlic.
- Add the olive oil to a large skillet (we used an 11" cast iron pan) and heat the skillet over medium-high heat. Add the butter to the oil and all the chicken cubes. You might need to work in batches if you don't have a large skillet, don't overcrowd the chicken or it won't brown as well the chicken brown on one side for about 3 minutes until they're golden brown, and then flip them over and cook that side for 3 minutes or until it's also golden brown.
- Pour the honey soy sauce mix over the chicken and stir to completely coat. Let the chicken simmer for about minutes to slightly thicken the sauce.
- Garnish the honey garlic chicken bites with red chili pepper flakes and minced green onions. Enjoy!
Notes
- If your chicken is sticking to the pan when you go to flip it, it isn't ready to flip.
- Serve the chicken bites with steamed broccoli or green beans and rice or cauliflower rice.
- The low-sodium chicken broth isn't gluten-free, use wheat-free tamari sauce for GF. Or you can skip the soy sauce and use chicken broth instead.
- Olive oil and butter are combined to give the chicken sauce a bit of buttery flavor. Butter has a low smoke point and burns quickly so must be added after the olive oil to prevent burning. You can also skip the butter and just use more olive oil if preferred.
- Cornstarch is great for pan frying since it doesn't absorb the grease like flour, plus it's gluten-free. You can also use flour instead of cornstarch, flour actually browns a bit better than cornstarch.
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