Can I use chicken breasts instead of thighs?

Absolutely! While chicken thighs provide more flavor and stay juicier, chicken breasts work wonderfully in this recipe. Cut them into uniform pieces and be careful not to overcook them. Chicken breasts cook faster than thighs, so reduce the cooking time slightly and use a meat thermometer to ensure they reach exactly 165°F. The key with chicken breasts is the cornstarch coating, which helps prevent them from drying out while creating that perfect texture for the glaze to adhere to

How do I make the sauce extra sticky?

For an even stickier consistency, increase the cornstarch slurry to 3 teaspoons cornstarch mixed with 3 tablespoons water. Add it gradually while the sauce is bubbling, stirring constantly. You can also reduce the sauce longer—just keep stirring to prevent burning.

How do I make the sauce extra sticky?

For an even stickier consistency, increase the cornstarch slurry to 3 teaspoons cornstarch mixed with 3 tablespoons water. Add it gradually while the sauce is bubbling, stirring constantly. You can also reduce the sauce longer—just keep stirring to prevent burning. Another technique is to add a tablespoon of brown sugar along with the honey. Brown sugar contains molasses, which creates an even glossier, stickier finish.

Can I make this honey lime chicken marinade ahead of time?

Yes! You can marinate the chicken in the sauce (without the cornstarch slurry) for up to 24 hours. This actually enhances the flavor penetration. When ready to cook, remove the chicken from the marinade, sear as directed, then use the marinade as your cooking sauce. Just remember to bring the marinade to a full boil for food safety if it's been in contact with raw chicken.

The Best Sticky Honey Lime Chicken Recipe (Easy 30-Minute

Description

This sticky honey lime chicken recipe delivers restaurant-quality results in just 30 minutes! Tender chicken pieces are coated in a glossy, caramelized glaze that perfectly balances sweet honey with zesty lime. It’s the ultimate weeknight dinner that tastes like takeout but costs a fraction of the price.

Ingredients

Scale

2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons cornstarch
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons vegetable oil
⅓ cup honey
¼ cup fresh lime juice (about 2–3 limes)
2 tablespoons soy sauce (low sodium preferred)
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon rice vinegar
2 teaspoons cornstarch (for slurry)
2 tablespoons water (for slurry)
1 teaspoon red pepper flakes (optional)
2 green onions, sliced (for garnish)
1 lime, cut into wedges (for serving)
Sesame seeds (optional, for garnish)

Instructions

Prepare the chicken: Pat chicken completely dry and cut into bite-sized pieces. In a large bowl, toss chicken with 2 tablespoons cornstarch, salt, and pepper until evenly coated. Let sit for 5 minutes.
Make the sauce: In a medium bowl, whisk together honey, lime juice, soy sauce, minced garlic, grated ginger, and rice vinegar. In a small bowl, whisk 2 teaspoons cornstarch with 2 tablespoons water to create a slurry.
Sear the chicken: Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 3-4 minutes per side until golden brown and cooked through (165°F internal temperature).
Create the glaze: Push chicken to one side of the pan. Pour honey lime mixture into the empty side and let bubble for 30 seconds. Add cornstarch slurry while stirring constantly.
Combine and finish: Toss chicken back into the sauce, coating thoroughly. Cook for 2-3 minutes, stirring frequently, until sauce is thick and glossy.
Serve: Garnish with sliced green onions, sesame seeds, and serve with lime wedges. Serve immediately over rice or with your favorite sides.

Notes

Chicken Options: Chicken breasts work too – just cut into uniform pieces and don’t overcook.
Fresh Lime is Key: Use fresh lime juice for best flavor – bottled just won’t give the same bright, vibrant taste.
Sauce Consistency: The sauce should coat the back of a spoon. If too thin, cook longer. If too thick, add a tablespoon of water.
Storage: Refrigerate leftovers up to 4 days. Reheat in skillet with a splash of water to prevent drying out.
Make it Spicier: Add more red pepper flakes or a diced jalapeño to the sauce.

Prep Time: 15
Cook Time: 15
Category: Main Course
Method: Stovetop
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1
Calories: 385
Sugar: 18g
Sodium: 420mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 45g
Cholesterol: 145mg

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