There is something incredibly satisfying about pairing sweet, sticky chicken with a fresh, crunchy salad. This Honey Garlic Chicken with Asian Slaw Recipe brings together tender, flavorful chicken thighs glazed in a luscious honey garlic sauce paired perfectly with a vibrant slaw that adds brightness and texture to every bite. It is an easy-to-make, crowd-pleasing meal that feels both comforting and refreshingly light, making it a weekday favorite or a delightful dish to serve guests without stress.
Ingredients You’ll Need
The magic of this Honey Garlic Chicken with Asian Slaw Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays an essential role, whether it’s building the sauce’s deep flavor, tenderizing the chicken, or adding the crisp freshness that balances the dish perfectly.
- Boneless, skinless chicken thighs: Juicy and forgiving, these cook up tender and soak in the sauce beautifully.
- Soy sauce: Provides that quintessential salty umami base for the glaze.
- Honey: Adds natural sweetness and creates a glossy, sticky finish.
- Garlic cloves (minced): Delivers an aromatic punch that complements the honey’s sweetness.
- Grated ginger: Offers gentle warmth and brightness to balance flavors.
- Cornstarch: Thickens the sauce to a perfect clingy consistency.
- Rice vinegar: Brightens the slaw with subtle tartness.
- Sesame oil: Brings a toasty nuttiness to the salad mix.
- Vegetable oil: Ideal for searing chicken to a golden-brown crust.
- Shredded cabbage: The crisp heart of the Asian slaw, providing crunch and freshness.
- Julienned carrot: Adds color, texture, and a faint sweetness to the slaw.
- Sliced green onions: Impart subtle sharpness and color to both the slaw and garnish.
- Salt and pepper: Simple seasonings to balance and enhance flavors throughout the dish.
- Sesame seeds: A petite but impactful final touch for texture and presentation.
How to Make Honey Garlic Chicken with Asian Slaw Recipe
Step 1: Prepare Your Cooking Space and Sauce
Start by heating a non-stick skillet or wok over medium-high heat to get it ready for searing the chicken. While the pan warms, whisk together your soy sauce, honey, minced garlic, grated ginger, and cornstarch in a bowl. This combo is the heart of your delicious glaze that will coat the chicken in irresistible sweetness and umami. Next, add your chicken thighs and toss them well until each piece is generously coated. If you have 30 minutes to let the chicken marinate, that’s ideal—it allows flavors to meld wonderfully.
Step 2: Sear the Chicken to Perfection
Pour vegetable oil into your hot skillet and wait until it shimmers, signaling it’s ready. Place the chicken thighs in the pan and sear them undisturbed for about 5 to 7 minutes on each side. This will create a golden brown crust that locks in juiciness and gives the chicken a lovely texture that contrasts beautifully with the tender interior.
Step 3: Simmer the Sauce Until Thick and Sticky
Once your chicken is cooked through, pour in the remaining marinade sauce from the bowl. Let it simmer gently in the pan, stirring occasionally, until it thickens and clings to the chicken like a glossy, flavorful coat. This step is truly where the magic happens, intensifying flavors and creating that crave-worthy sticky finish.
Step 4: Whip Up the Refreshing Asian Slaw
While your chicken finishes cooking, combine shredded cabbage, julienned carrot, and sliced green onions in a bowl. Add rice vinegar, sesame oil, salt, and pepper, then toss everything together thoroughly. This slaw is light and tangy with a hint of nuttiness that cuts through the richness of the chicken, making every bite wonderfully balanced. Chill the slaw to let the flavors meld and the cabbage stay crisp.
Step 5: Garnish and Plate
Before serving, sprinkle toasted sesame seeds and a few slices of green onion over your sticky chicken thighs. This adds a delightful crunch and a pop of color that instantly elevates the dish’s presentation. Serve the chicken alongside or on top of the refreshing Asian slaw for the perfect harmony of textures and tastes.
How to Serve Honey Garlic Chicken with Asian Slaw Recipe
Garnishes
Adding sesame seeds as a garnish not only gives a lovely visual appeal but also introduces a subtle nuttiness that complements the honey garlic glaze. Extra sliced green onions add freshness and a little bit of bite that brightens each mouthful, rounding everything out beautifully.
Side Dishes
This Honey Garlic Chicken with Asian Slaw Recipe goes wonderfully with steamed white or jasmine rice to soak up the sauce. Alternatively, serve it with simple fried rice or even crispy wonton chips for a fun textural contrast. The slaw itself can act as a side salad, keeping everything light yet satisfying.
Creative Ways to Present
For a fun twist, turn this into a lettuce wrap meal by spooning the chicken and slaw into crisp iceberg or butter lettuce cups. Another idea is layering the chicken and slaw over warmed tortilla wraps for an Asian-inspired taco experience. These playful setups make the meal interactive and perfect for casual gatherings.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though it might be hard to resist finishing it right away), store the chicken and slaw separately in airtight containers. Keeping them apart preserves the crispness of the slaw and prevents the chicken from getting soggy.
Freezing
While the chicken freezes well, the slaw is best fresh. You can freeze cooked chicken thighs in a freezer-safe container or bag for up to 3 months. When ready to eat, thaw overnight in the fridge to keep the texture intact when reheated.
Reheating
Reheat the chicken gently in a skillet over medium heat until warmed through to maintain its crisp edges and sticky glaze. Avoid microwaving if possible as it can soften the chicken and sauce too much. Enjoy the cold slaw straight from the fridge for that fresh crunch.
FAQs
Can I use chicken breasts instead of thighs?
You absolutely can! Chicken breasts will work but tend to dry out faster, so watch the cooking time closely. Thighs remain juicier and more flavorful, which is why they’re recommended for this recipe.
Is there a substitute for cornstarch in the sauce?
If you don’t have cornstarch, you can use arrowroot powder or tapioca starch as a thickener. Both will give you the same glossy finish. Just make sure to mix it well to avoid lumps.
Can I make the slaw ahead of time?
Yes, but for best texture, prepare and dress the slaw just before serving. If you dress it earlier, it may become a bit watery as the cabbage releases moisture. Toss it again before serving if needed.
How spicy is this recipe?
This version is mild and sweet, perfect for most palates. If you want to add some heat, stir in a pinch of red pepper flakes or a dash of chili garlic sauce either into the marinade or the slaw dressing.
What other vegetables can I add to the slaw?
Feel free to mix in thinly sliced bell peppers, snap peas, or radishes for extra crunch and color. Fresh herbs like cilantro or mint also elevate the slaw with vibrant, refreshing notes.
Final Thoughts
I wholeheartedly recommend giving this Honey Garlic Chicken with Asian Slaw Recipe a try the next time you’re craving a dish that feels both comforting and bright. It’s straightforward enough for a weeknight, yet impressive enough for guests, and I promise the combination of sticky chicken and crisp, tangy slaw will become a favorite in your home. Happy cooking and even happier eating!
Print
Honey Garlic Chicken with Asian Slaw Recipe
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
This Honey Garlic Chicken with Asian Slaw recipe features tender, juicy boneless chicken thighs marinated in a sweet and savory honey garlic sauce, seared to perfection, and served alongside a refreshing and crunchy Asian-inspired slaw. The perfect balance of flavors and textures makes this dish a delightful weeknight dinner option that comes together quickly and easily on the stovetop.
Ingredients
For the Chicken and Sauce
- 1 ½ pounds boneless, skinless chicken thighs
- â…“ cup soy sauce
- ¼ cup honey
- 4 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 tablespoon sesame seeds
- Salt and pepper to taste
For the Asian Slaw
- 2 cups shredded cabbage
- 1 carrot, julienned
- 2 green onions, sliced
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- Prepare the Marinade: In a bowl, whisk together soy sauce, honey, minced garlic, grated ginger, and cornstarch until smooth. Add the boneless skinless chicken thighs to the bowl and coat them thoroughly with the sauce. For best flavor, let the chicken marinate for 30 minutes if time allows.
- Heat the Pan: Place a non-stick skillet or wok over medium-high heat and allow it to warm up.
- Cook the Chicken: Add vegetable oil to the hot skillet until shimmering. Add the marinated chicken thighs and sear them for 5 to 7 minutes on each side, or until the chicken is cooked through and has a nice browned crust.
- Simmer the Sauce: Pour any remaining marinade sauce into the skillet with the chicken. Reduce heat slightly and simmer the sauce until it thickens and becomes sticky, coating the chicken beautifully.
- Make the Asian Slaw: In a separate bowl, combine shredded cabbage, julienned carrot, sliced green onions, rice vinegar, sesame oil, and season with salt and pepper. Toss well to combine and chill the slaw until ready to serve.
- Garnish and Serve: Garnish the cooked chicken with sesame seeds and additional sliced green onions. Serve the honey garlic chicken over rice with a generous side of the refreshing Asian slaw.
Notes
- Marinating the chicken for 30 minutes enhances flavor but is optional if pressed for time.
- Use boneless, skinless chicken thighs for juicier and more flavorful results.
- Customize the slaw by adding fresh herbs like cilantro or mint for added freshness.
- For a gluten-free option, substitute tamari or gluten-free soy sauce.
- Serve with steamed jasmine rice or noodles for a complete meal.
