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vantagefeed.com > Blog > Caribbean News > Honey Garlic Chicken – A pure white bite
Honey Garlic Chicken – A pure white bite
Caribbean News

Honey Garlic Chicken – A pure white bite

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Last updated: June 7, 2025 11:37 am
Vantage Feed Published June 7, 2025
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Honey Garlic Chicken delivers juicy and tender chicken in a simple, flavorful lemon honey garlic sauce that is out of this world. You’ll love this refreshing and easy dinner!

This recipe has been behind for a long time. Finally, after plaguing my brain about how to give you all the best chicken recipes, I realized that I haven’t posted my family’s favorite quick meal. Golden brown, juicy, soft, bursting with a vibrant Asian flavour.

And boy, I was excited how all the photos turned out, as I wanted. Perfect and drool-worthy drawing. You know, tweeting on the bones is not a crime. You like to love the protein-coated sweet honey and lemon chili peppers with perfectly balanced protein-coated sweet honey and garlic flavor. Hey!

Drizzle with sweet, sour garlic sauce on fresh chicken thighs

Why honey garlic sauce works with chicken

The list of reasons why honey garlic chicken will become your new favorite is long. But I solve this for three major reasons to add it to my weekly rotation.

  • Firstly, chicken is an economical (relatively speaking) protein source, and this is the main reason I have so many chicken recipes.
  • Secondly, it takes 30 minutes to throw this dish together from start to finish (yes, yes). Recently my BFF was a quick and easy meal. You can place this on the table to make it faster than takeout or delivery. I can’t imagine this powerful, great dish being so quick and easy.
  • Third, this recipe is useful. Because it uses pantry staple materials, you don’t need to wash your grocery store for unfamiliar ingredients. Plus, it has only eight ingredients to create a finger-connected sauce from this world.

How to make honey garlic chicken

Make the sauce, grill the meat, and stir-fry the aromatics.
  1. sauce – Mix honey, soy sauce and lemon juice (which is a good replacement if you don’t drink 1 tablespoon of rice vinegar) in a small bowl. Please put it aside. (Photo 1)
  2. season Apply the chicken and thighs with salt and creole seasonings and set aside. Heat the cast iron frying pan over medium high heat.
  3. brown The chicken on both sides is golden (5-7 minutes per side) cooked and spin frequently if necessary for cooking. The juice works clear and the internal temperature reaches 165° (75). Set the chicken aside. (Photo 2-3)
  4. Saute Stir the garlic and ginger in the same pan for about 30 seconds to prevent burning. The burnt garlic is bitter. (Photo 4)
Assemble the dish to reduce the sauce.Assemble the dish to reduce the sauce.
  1. assemble – Return the chicken to the pan and quickly pour in the honey mixture. Continue cooking the chicken for about 1 minute, reducing the thick consistency of the sauce. (Photo 5-6)
  2. serve – Throw the chicken and coat it with sauce, turn off the heat if necessary and garnish with parsley. Serve with rice and vegetables immediately.
Hot made fresh from honey garlic sauce and assorted frying pan chicken.Hot made fresh from honey garlic sauce and assorted frying pan chicken.

Tips and tips

  • Double the ingredients in the sauce and serve extra on top of the rice.
  • The sauce will cook quickly, so don’t stir once the honey is added.
  • Tamari or gluten-free soy sauce with gluten-free.
  • Feel free to replace boneless thighs with boneless chicken breast. But reduce cooking time accordingly.
  • You can use bone chicken, but it takes time to cook.
  • For even healthier, serve it on brown rice and garnish with sliced ​​green onions.
  • For slow cookers, remove the skin (water-soaked chicken skin does not stimulate the appetite). Grill the chicken and then add the remaining ingredients (excluding parsley) to a slow cooker. Cook for 2-3 hours at height or 4-6 hours at low times.

Makeup and the rest of the transformation

You can double or triple the recipe and freeze some of it in the meal-sized portion to serve even faster weekday meals. It should last for 3-4 months and is easy to reheat in the microwave or oven.

Chop the remaining chicken and add it to the fried rice along with the sauce. It is also perfect for soups, salads, and sandwiches.

What I like to pair with chicken

I love topping with steamed broccoli or cucumber salad for a healthier meal. But that’s because that’s the star of the show. You’ll want to suffocate it with almost anything. I finished the whole bowl of rice with just the sauce. ssshhhh.

Asian-style chicken served with steamed broccoli and riceAsian-style chicken served with steamed broccoli and rice

More Frugal Chicken Recipes to Enjoy

See how to make it

[adthrive-in-post-video-player video-id=”ASEOKO59″ upload-date=”2019-08-03T15:13:03.000Z” name=”Honey Garlic Chicken” description=”Honey Garlic Chicken – juicy and tender chicken soaked in a simple and flavorful lemon honey garlic syrupy sauce that’s going to take you out of this world. You’ll going to love this easy and scrumptious dinner!”]

This blog post was originally published in April 2018 and updated with additional tips, new photos and videos

Looking for more recipes? follow me…

Preparation: 5 Min Min

Cook: twenty five Min Min

total: 30 Min Min

Americans, Asians, fusion

  • Season the chicken with salt and creole seasonings and set it aside.

  • Heat a cast iron skillet over medium-high heat and brown the chicken on both sides until browned and cooked (5-7 minutes per side). Spread it frequently if necessary for cooking. The internal temperature reads at 165° (75°) and the juice becomes clear. Remove the chicken from the pot and set aside.

  • In a small bowl, mix honey, soy sauce and lemon. Please put it aside.

  • Add the garlic and ginger to the pan and stir constantly for about 30 seconds, making sure not to burn. Burnt garlic can be very bitter.

  • Return the chicken thighs to the pan and immediately pour the honey mixture over them and continue cooking for about 1 minute.

  • When the sauce reduces its thick consistency, gently move the chicken to evenly coat the sauce. If necessary, turn off the heat, garnish with parsley and serve with rice and vegetables immediately.

  • Replace boneless thighs with other chicken pieces, or cut the entire chicken and replace it with serving-sized pieces.
  • This recipe also tastes great on ducks.
  • Don’t forget that nutritional information is a rough estimate and can vary widely based on the product used in the recipe

Serving: 1Thigh| calorie: 315kcal (16%)| carbohydrates: 16g (5%)| protein: 20g (40%)| fat: 19g (29%)| Saturated fat: 5g (31%)| Polyunsaturated fat: 4g| January Saturated Fat: 8g| Trans Fat: 0.1g| cholesterol: 111mg (37%)| sodium: 1088mg (47%)| potassium: 369mg (11%)| fiber: 1g (4%)| sugar: 13g (14%)| Vitamin A: 1737iu (35%)| Vitamin C: 14mg (17%)| calcium: 33mg (3%)| iron: 2mg (11%)

course: Main

cooking: Americans, Asians, fusion

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