Go Back
–+ servings
cooked honey garlic chicken cubes in a cast iron skillet

Honey Garlic Chicken Bites

Jenni Cole
5 from 1 vote
Print Recipe Pin Recipe
Course Chicken
Cuisine American
Servings 4
Calories 294 kcal

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.

Nutrition

Calories: 294kcalCarbohydrates: 26gProtein: 26gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 81mgSodium: 755mgPotassium: 498mgFiber: 0.3gSugar: 18gVitamin A: 123IUVitamin C: 2mgCalcium: 18mgIron: 1mg
Tried this recipe?Please consider Leaving a Review!