Soy honey garlic chicken strips are tender chicken pieces soaked in a sweet and salty marinade, then pan fried until sticky and golden. The strips marinate for thirty minutes, cook in ten, and serve four with rice or vegetables.
Honey and soy sauce caramelize in the hot pan, garlic and sesame oil add savory depth, and a pinch of red pepper flakes gives a gentle kick. Green onions on top add fresh crunch, and a spoonful of the cooked glaze ties the whole plate together.
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What Makes Soy Honey Garlic Chicken Strips So Good
A short soak in the marinade seasons the chicken all the way through, so every bite tastes of garlic and soy.
Honey browns quickly in the pan and leaves a glossy, sticky coating on each strip.
The whole meal takes about forty minutes and uses a handful of pantry ingredients.
What Goes into Soy Honey Garlic Chicken Strips
- The marinade is a quarter cup of honey, a quarter cup of soy sauce, two minced garlic cloves, one tablespoon of sesame oil, and one teaspoon of red pepper flakes.
- You also need one pound of chicken strips, one tablespoon of vegetable oil for the pan, salt and pepper, and sliced green onions for garnish.
Honey. It sweetens the chicken and caramelizes into a sticky glaze.
Soy sauce. It brings salt and deep savory flavor.
Garlic and sesame oil. They add a fragrant, nutty base.
Red pepper flakes. They add gentle heat to balance the honey.
Chicken strips. They cook fast and stay tender.
Cooking Soy Honey Garlic Chicken Strips Step by Step
1. Mix the marinade. Whisk the honey, soy sauce, garlic, sesame oil, red pepper flakes, and a pinch each of salt and pepper in a bowl.
2. Marinate. Add the chicken strips, stir to coat, and let them soak for at least thirty minutes in the refrigerator.
3. Heat the pan. Warm the vegetable oil in a large skillet over medium heat.
4. Cook. Lift the strips out of the marinade and cook for four to five minutes on each side until golden and cooked through.
5. Glaze and serve. Simmer the leftover marinade in a small pan until bubbling for two minutes, spoon it over the chicken, and top with green onions.
Do not crowd the pan. Strips that touch steam instead of sear, and the honey burns before the chicken browns. Cook in two batches if needed, and give each piece space so the surface can caramelize. Pat off extra marinade with a paper towel for a better crust.
Watch the heat once the honey hits the pan. Honey scorches fast, turning bitter and dark. Keep the burner at medium, flip the strips as soon as they release easily, and lower the heat slightly if the pan starts to smoke.
Storing and Reheating Soy Honey Garlic Chicken Strips
Refrigerate cooled chicken in an airtight container for up to three days. Reheat in a skillet over medium heat for a few minutes, or in a 350 degree oven for ten minutes, until hot throughout. Freeze cooked strips for up to two months, and thaw overnight in the refrigerator.
Serving Ideas for Soy Honey Garlic Chicken Strips
Serve the chicken over steamed rice with broccoli or a crunchy slaw, or tuck the strips into lettuce cups. For more chicken strip ideas, try air fryer chicken strips, parmesan mayo baked chicken strips, air fryer sesame chicken, or ranch parmesan chicken tenders.
Tips for Making Soy Honey Garlic Chicken Strips
Flag the allergens. This dish contains soy, and honey sauces and soy sauce can contain wheat, so check every label.
Do not taste the used marinade. Marinade that touched raw chicken must be boiled before serving, and you should not taste it raw.
Check the temperature. Chicken is safe at 165 F, so use a thermometer in the thickest strip.
Pick low sodium soy. It keeps the glaze from tasting too salty.
Dry the chicken. Pat the strips before they hit the pan.
Add sesame seeds. A sprinkle adds crunch and color.
Try thighs. Boneless thighs stay juicier.
Check trusted guidance. Read the FDA safe food handling guidance for cooking and chilling poultry.
For a thicker glaze, whisk a teaspoon of cornstarch into a tablespoon of cold water and stir it into the simmering marinade. It thickens in about thirty seconds and clings to the chicken better. Add a squeeze of lime at the end to cut the sweetness and brighten the flavor.
To bake instead of pan fry, spread the strips on a lined sheet and roast at 400 degrees F for fifteen to eighteen minutes, turning once. Brush with the simmered glaze for the last few minutes. You lose a little browning, but cleanup is easier and the strips cook evenly.
Common Questions About Soy Honey Garlic Chicken Strips
How do you keep soy honey garlic chicken strips from burning?
Use medium heat and flip the strips as soon as they release from the pan.
Can you make soy honey garlic chicken strips ahead of time?
Yes. Marinate them up to a day early and cook just before serving.
Can you freeze soy honey garlic chicken strips?
Yes. Freeze cooked strips for up to two months and reheat until hot.
How long should the chicken marinate?
Thirty minutes is enough, and up to four hours works well.
Can I use chicken breast?
Yes. Slice it into even strips so it cooks at the same pace.
Soy Honey Garlic Chicken Strips
Equipment
- Large skillet
- Mixing bowl
Ingredients
Main Ingredients
- ¼ cup honey
- ¼ cup soy sauce
- 2 cloves garlic minced
- 1 tbsp sesame oil
- 1 tsp red pepper flakes
- ½ tsp salt
- ¼ tsp black pepper
- 1 lb chicken breast strips
- 1 tbsp vegetable oil
- 2 tbsp sliced green onions for garnish
Instructions
Cooking
- Mix. Whisk the honey, soy sauce, garlic, sesame oil, pepper flakes, salt, and pepper.
- Marinate. Coat the chicken and refrigerate for 30 minutes.
- Cook. Cook the strips in hot oil for 4 to 5 minutes per side.
- Glaze. Simmer the leftover marinade for 2 minutes and spoon it over the chicken.
- Serve. Top with green onions.
