Tender chicken breast slices glazed in a sticky honey-soy sauce with buttery garlic mushrooms — sweet, savory, and absolutely irresistible.
Ingredients
For the Chicken
2 large chicken breasts, sliced thin
1 cup mushrooms, sliced
2 tablespoons honey
2 tablespoons soy sauce
3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon butter
Salt and black pepper to taste
Optional Add-Ins (Highly Recommended)
1 teaspoon fresh ginger, grated
1 tablespoon lemon juice or rice vinegar
½ teaspoon chili flakes (for a little heat)
1 teaspoon cornstarch + 2 tablespoons water (for thicker sauce)
2 tablespoons chopped parsley or green onions for garnish
Instructions
1. Prepare the Chicken
Pat the chicken slices dry with paper towels.
Season both sides generously with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Add chicken in a single layer and cook 3–4 minutes per side until golden brown and cooked through.
Remove chicken from the pan and set aside.
2. Build the Flavor Base
Lower heat to medium.
Add butter to the same pan.
Stir in minced garlic and grated ginger.
Sauté for 30–40 seconds until fragrant (do not burn).
3. Cook the Mushrooms
Add sliced mushrooms to the pan.
Cook 4–5 minutes, stirring, until soft, golden, and juicy.
4. Make the Honey Garlic Glaze
Pour in honey and soy sauce.
Add lemon juice or vinegar and chili flakes if using.
Simmer 2–3 minutes until the sauce thickens slightly and becomes glossy.
(For extra thick sauce: stir in cornstarch slurry and simmer 30 seconds more.)
5. Combine Everything
Return chicken to the pan.
Toss to coat every piece in the sticky honey garlic sauce.
Let simmer 2 minutes so flavors soak in and glaze caramelizes beautifully.
Serving Ideas
Serve over:
Steamed rice
Garlic butter noodles
Mashed potatoes
Quinoa or couscous
Add a side of:
Roasted broccoli
Green beans
Asian slaw
Chef Tips
- Slice chicken against the grain for maximum tenderness
- Use low-sodium soy sauce to control salt
- Add a splash of cream for a honey-garlic creamy version
- Works perfectly with shrimp or beef strips too