Recipe

Crowd-Pleasing Honey Chicken (Fruity and Bright)

Sticky, citrusy honey chicken with crisp edges and a glossy fruit-forward sauce that tastes like takeout, but fresher.

By Matt Campbell

•

4.8

A real photo of glazed honey chicken thighs in a skillet with a glossy orange honey sauce, garnished with sliced green onions and sesame seeds

This is my kind of “everyone’s happy” dinner: chicken with crisp edges, a shiny honey glaze, and a bright fruit pop that makes you keep going back for “just one more bite.” It’s sweet but not sugary, tangy but not puckery, and it plays nicely with whatever you’ve got going on: rice, noodles, roasted veggies, or a big crunchy salad.

The secret is a quick sauce built on honey + citrus + a little fruit jam. Jam sounds like chaos, but it’s actually a home cook cheat code. It brings concentrated fruit flavor and helps the glaze cling to the chicken like it means it.

A real photo of chicken pieces being seared in a hot skillet until golden brown

Why It Works

Fruity and bright glaze: Orange juice and zest wake up the honey, while a spoonful of jam adds real fruit flavor without extra prep.
Crisp, golden chicken: A quick cornstarch dusting gives you those lightly crunchy edges that hold up under sauce.
Weeknight friendly: One pan, straightforward steps, and the sauce comes together while the chicken cooks.
Easy to scale: Double the sauce for a crowd, or keep it as-is for a neat, glossy coating.

Pairs Well With

Garlic butter rice
Roasted broccoli with lemon
Sesame cucumber salad
Simple stir-fried green beans

A real photo of honey chicken served over steamed rice with broccoli on the side

Storage Tips

Keep It Tasty Tomorrow

Refrigerate: Cool leftovers to room temperature within 2 hours, then store in an airtight container for 3 to 4 days.
Reheat (best method): Warm in a skillet over medium-low with a splash of water or orange juice to loosen the glaze. Cover for 2 to 3 minutes, then uncover to let the sauce get glossy again. For best practice, reheat chicken to 165°F.
Microwave: Totally fine. Use 50 to 70% power so the honey sauce doesn’t scorch. Add a small splash of water if the sauce looks too thick. Reheat to 165°F.
Freeze: Freeze up to 2 months for best quality. Thaw overnight in the fridge before reheating. The sauce may look a little separated at first, but it usually comes back together once warm and stirred.

Common Questions

What makes it “fruity” without tasting like dessert?

We use citrus juice and zest for freshness, plus a small amount of jam for fruit depth. The soy sauce, garlic, and vinegar keep it firmly in savory territory.

What jam works best?

Apricot is the most crowd-pleasing and subtle. Orange marmalade is bolder and slightly bitter in a good way. Peach and pineapple also work. Avoid heavily spiced holiday jams unless you want that vibe. (And if you need gluten-free, just check labels. Most jams are fine, but brands vary.)

Can I use chicken breast instead of thighs?

Yep. Breast works great here. Just cut it into 1-inch pieces so it cooks quickly and stays juicy. Thighs are more forgiving, especially if you’re cooking for a crowd and chatting too much like I do.

How do I keep the sauce from burning?

Honey can go from glossy to scorched fast. Keep the heat at medium to medium-low once the sauce goes in, and stir. If the pan looks dry, add a tablespoon of water or orange juice.

Why does the sauce thicken without cornstarch in it?

Two things are doing the work: the sauce reduces as it simmers, and a little starch from the chicken’s cornstarch coating melts into the glaze. If you want a thicker glaze guaranteed, use the optional slurry in the ingredients list.

Is this spicy?

Only if you want it to be. Add red pepper flakes or a little sriracha for a gentle kick.

Can I make it gluten-free?

Yes. Swap soy sauce for tamari or gluten-free soy sauce. The rest is typically gluten-free, but check labels on jam and vinegar if you’re sensitive or cooking for someone who is.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large nonstick skillet or well-seasoned cast iron skillet
Mixing bowl
Microplane or fine grater (for zest)
Whisk or fork
Tongs
Instant-read thermometer (helpful, not required)

I started making versions of this honey chicken when I wanted “takeout energy” without the takeout wait. The first few rounds were good but flat, like sweet chicken that forgot to bring a personality. Then I tried a spoon of apricot jam because it was sitting in my fridge door doing nothing but taking up space. Suddenly the sauce had this bright, sunny fruit thing going on, like it had an opinion. Now it’s my go-to for potlucks, family dinners, and nights when I need a win and I don’t want six different pans judging me.

Crowd-Pleasing Honey Chicken (Fruity and Bright)

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Servings 4

Ingredients

1 1/2 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1 1/2 tsp kosher salt (if using Morton kosher salt, start with 1 tsp and adjust)
1/2 tsp black pepper
3 tbsp cornstarch
2 tbsp neutral oil (avocado, canola, grapeseed)
3 garlic cloves, finely grated or minced
1 tsp fresh ginger, grated (optional but great)

Sauce

1/3 cup honey
1/4 cup orange juice (fresh is best, bottled works)
1 tbsp orange zest (zest from a well-washed orange)
2 tbsp apricot jam (or orange marmalade)
3 tbsp low-sodium soy sauce
1 tbsp rice vinegar (or apple cider vinegar)
1/2 tsp toasted sesame oil (optional)
1/4 tsp red pepper flakes (optional)

Optional, for a thicker glaze

1 tsp cornstarch + 1 tbsp water (slurry)

To finish

Sliced green onions
Sesame seeds
Lime wedges (optional, for extra brightness)

A real photo of measured ingredients for honey chicken on a kitchen counter including honey, orange, jam, soy sauce, and chicken

Instructions

Make the sauce. In a bowl, whisk together honey, orange juice, orange zest, jam, soy sauce, vinegar, sesame oil (if using), and red pepper flakes (if using). Set aside.
Season and coat the chicken. Pat chicken dry. Season with salt and pepper, then toss with cornstarch until lightly coated. Shake off any heavy clumps.
Sear for crisp edges. Heat a large skillet over medium-high. Add oil. Sear chicken in a single layer, working in batches if needed, until deeply golden and cooked through, about 3 to 4 minutes per side. (Timing depends on how big your pieces are, so go by temperature when you can. Target 165°F.)
Add aromatics. Lower heat to medium. Push chicken to the edges. Add garlic and ginger to the center and stir for 20 to 30 seconds until fragrant.
Glaze it. Pour in the sauce. Stir and toss to coat. Simmer 2 to 4 minutes, stirring often, until the sauce thickens and turns glossy. If it gets too thick, add 1 to 2 tablespoons water or orange juice.
Optional thicker-glaze move: If you want a thicker glaze guaranteed, stir in the cornstarch slurry and simmer 30 to 60 seconds, just until glossy.
Finish and serve. Turn off heat. Top with green onions and sesame seeds. Serve over rice or noodles, and hit it with a squeeze of lime if you want it extra bright.

Matt’s tiny trick: Taste the sauce right at the end. If it needs brightness, add a teaspoon more vinegar. If it needs depth, add a tiny splash more soy sauce. If it needs balance, add a drizzle of honey. You’re in charge.

A real photo of honey chicken being tossed in a glossy orange honey glaze in a skillet

Nutrition information is estimated.

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