Chicken: I used boneless, skinless chicken breasts, but you can also use skinless, boneless chicken thighs if you prefer. Make sure to slice the chicken into evenly-thin fillets to ensure even cooking.

Cornstarch: Coating the chicken in cornstarch before pan-frying it helps create a light crust and keeps the chicken juicy inside, so make sure you don’t skip the cornstarch!

Seasonings: I used a mix of ground black pepper and garlic powder. However, you may also add a bit of onion powder if you like.

Oil: I used extra virgin olive oil, but you can also use another type of vegetable oil if you prefer (such as canola oil, sunflower oil, etc.)

Butter: I used dairy-free butter to keep this recipe dairy-free, but you can also use regular butter, or vegetable oil of choice if you prefer.

Garlic: Since this is a recipe for honey garlic chicken, garlic is a key ingredient. I used approximately 1 tablespoon minced garlic to get the pronounced taste of garlic, but you can increase or reduce the amount according to how much garlic flavor you want.

Broth: Homemade chicken broth is best, but you can also use store-bought chicken broth or chicken stock for convenience.

Honey: Honey is a key ingredient here, so make sure to use it! Possible alternatives if you rather not use honey are maple syrup or agave nectar.

Apple Cider Vinegar: Apple cider vinegar adds a nice tanginess to the sauce. Alternatively, you can also use white wine vinegar if you prefer.

Soy Sauce: I used gluten-free soy sauce (tamari) to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular soy sauce instead.

Storing: To store, placed any leftover honey garlic chicken in an airtight container and store in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until hot before serving.