Save There's something almost magical about how an air fryer transforms chicken from ordinary to restaurant-worthy in under fifteen minutes. I discovered this honey garlic combination on a weeknight when I was tired of the same rotations, and honestly, the speed alone won me over—but then I tasted it, and suddenly I was making it twice a week. The glaze hits that perfect sweet-savory balance that makes you want to keep eating just one more bite, and the broccoli gets crispy at the edges while staying tender inside in a way that somehow feels like cheating.
I made this for my partner on a random Tuesday when we were both exhausted, and watching their face light up when they tasted it was one of those small kitchen moments that reminds you why cooking matters. They asked if I'd finally learned a restaurant hack, which made me laugh—it's just that sometimes the simplest combinations work because they actually work. Now it's become our default when we want something nourishing without the stress, and honestly, that's become its own kind of tradition.
Ingredients
- Boneless, skinless chicken breast (1 lb, cut into 1-inch pieces): Cutting them uniform helps them cook evenly, and this size keeps them juicy inside while the outside gets golden in the air fryer.
- Olive oil (2 tbsp total): Just enough to coat and help everything get crispy without turning it into fried chicken.
- Salt and black pepper: Don't skip seasoning the chicken itself—it makes all the difference in the baseline flavor.
- Paprika (½ tsp): Adds a subtle warmth and makes the chicken look gorgeously golden.
- Honey (¼ cup): Use good honey if you can; it's only four ingredients in the sauce, so each one matters.
- Low-sodium soy sauce (3 tbsp): Low-sodium lets you control the salt level, and the umami depth is irreplaceable here.
- Garlic (3 cloves, minced): Fresh garlic is essential—jarred just doesn't give you that bright, sharp bite.
- Rice vinegar or apple cider vinegar (1 tbsp): This keeps the sauce from being one-note sweet and adds a subtle tang.
- Cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water): This thickens the sauce so it coats the chicken instead of pooling on the plate.
- Broccoli florets (2 cups): Aim for florets that are roughly the same size so they cook together.
- Sesame seeds and green onions (optional): These are optional but add a finishing touch that makes it feel intentional.
Instructions
- Heat your air fryer:
- Preheat to 400°F for about 3 minutes so the basket is properly hot when the chicken goes in. This initial heat is what gives you that golden exterior.
- Season the chicken:
- Toss your chicken pieces with olive oil, salt, pepper, and paprika in a bowl until everything is evenly coated. Don't rush this step—proper seasoning is what makes the difference between good and crave-worthy.
- Air fry the chicken:
- Arrange the chicken in a single layer in your air fryer basket and cook for 8 to 10 minutes, shaking the basket halfway through. You'll know it's done when it's golden on the outside and reaches 165°F inside—use a meat thermometer if you're unsure.
- Prepare the broccoli:
- While the chicken cooks, toss your broccoli florets with olive oil, salt, and pepper in a separate bowl. The oil helps them crisp up beautifully without drying out.
- Air fry the broccoli:
- Place the broccoli in the basket and cook for 6 to 8 minutes at 400°F, shaking halfway through, until the florets are tender with slightly crispy edges. The timing might overlap slightly with the chicken depending on your air fryer.
- Make the sauce:
- While everything cooks, combine honey, soy sauce, minced garlic, and vinegar in a small saucepan over medium heat. Let it come to a gentle simmer and stir in your cornstarch slurry, cooking for another minute or two until the sauce thickens and turns glossy.
- Coat the chicken:
- Add your cooked chicken pieces to the saucepan and toss until everything is evenly coated in the gorgeous honey garlic glaze. The residual heat will keep everything warm while the sauce settles.
- Plate and finish:
- Arrange the air-fried broccoli on your plate, top with the honey garlic chicken, and sprinkle with sesame seeds and sliced green onions if you're using them. This finishing touch makes it look intentional and tastes even better.
Save There was a moment when I realized this dish had become something more than just a quick weeknight meal—it was the thing I made when I wanted to feel capable in the kitchen without overthinking it. That simplicity, that reliability, that's what keeps me coming back to it.
Why This Recipe Works So Well
The air fryer is honestly the star here because it does the heavy lifting—it gets the chicken cooked through and golden without any oil splatter or complicated timing. What surprised me is how the broccoli turns out better than when I roast it in the oven, crispy on the outside and still bright green inside. The sauce comes together in the time it takes for everything else to cook, which is the kind of efficiency that makes you actually want to cook on a Tuesday night.
Building Flavor in the Glaze
I spent too long thinking honey garlic sauce was just honey and garlic thrown together until I learned about balancing sweet with acid and umami. The soy sauce adds depth that honey alone could never reach, and the rice vinegar keeps it bright instead of letting it become cloying. That balance is what makes someone ask for the recipe instead of just complimenting the meal.
How to Make It Your Own
The beauty of this dish is how flexible it actually is once you understand the building blocks. I've made it with chicken thighs when I wanted something juicier, added red pepper flakes when I was in a mood for heat, and even swapped the broccoli for snap peas when that's what I had. It's a framework that works, and once you realize that, you stop following recipes so rigidly.
- Switch to chicken thighs for a juicier, more forgiving cut that's harder to overcook.
- Red pepper flakes stirred into the sauce turn this into something with a real kick without overwhelming the honey garlic foundation.
- Serve it over rice or quinoa if you want something more substantial, or keep it as-is if you're watching your carbs.
Save This recipe is the kind of thing that quietly becomes part of your rotation because it actually delivers on its promise. You end up making it more than you expected because it's genuinely good and genuinely easy.
Recipe FAQ
- → What is the best cut of chicken to use?
Boneless, skinless chicken breast cut into bite-sized pieces works best for even cooking and tenderness.
- → How can I make the glaze thicker?
Simmer the honey garlic sauce with a cornstarch slurry until it thickens to your desired consistency.
- → Can I use fresh broccoli or frozen?
Fresh broccoli florets are preferred for crispness but frozen can be used if thawed and dried beforehand.
- → What temperature should the air fryer be set to?
Preheat the air fryer to 400°F (200°C) for optimal cooking results.
- → Are there any good substitutions for soy sauce?
Tamari is a great gluten-free alternative, maintaining similar flavor profiles.
- → How to add a spicy kick to the dish?
Incorporate red pepper flakes into the honey garlic sauce for a subtle heat.
