Honey Garlic Naan Chicken (Printable Version)

Tender honey-garlic chicken wrapped in warm garlic naan, topped with a crisp, tangy slaw.

# Ingredient List:

→ Chicken

01 - 1.1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 tablespoon vegetable oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper

→ Honey Garlic Sauce

05 - 3 tablespoons honey
06 - 2 tablespoons soy sauce
07 - 2 cloves garlic, minced
08 - 1 tablespoon rice vinegar
09 - 1 teaspoon cornstarch mixed with 1 tablespoon water

→ Slaw

10 - 2 cups shredded red cabbage
11 - 1 cup shredded carrots
12 - 2 green onions, thinly sliced
13 - 2 tablespoons chopped fresh cilantro
14 - 2 tablespoons mayonnaise
15 - 1 tablespoon fresh lime juice
16 - 1 teaspoon honey
17 - Salt and pepper to taste

→ Naan and Assembly

18 - 8 small garlic naan breads
19 - 1 tablespoon melted butter, optional for warming naan
20 - Extra chopped cilantro for garnish
21 - Lime wedges for serving

# Step-by-Step Instructions:

01 - In a large bowl, combine shredded red cabbage, carrots, green onions, and cilantro. In a separate small bowl, whisk together mayonnaise, lime juice, honey, salt, and pepper. Toss the slaw mixture with the dressing and set aside to marinate for flavor development.
02 - Heat vegetable oil in a large skillet over medium-high heat. Season chicken pieces evenly with salt and pepper. Sauté until golden brown and cooked through, approximately 6 to 7 minutes, stirring occasionally for even cooking.
03 - In a small bowl, combine honey, soy sauce, minced garlic, and rice vinegar. Pour the mixture over the cooked chicken, stirring continuously to coat all pieces. Add the cornstarch slurry and simmer for 1 to 2 minutes until the sauce thickens and creates a glossy glaze. Remove from heat.
04 - In a dry skillet or oven, warm the garlic naan until soft and pliable, approximately 1 to 2 minutes per side in the skillet. Brush lightly with melted butter if desired for enhanced richness.
05 - Lay a warm naan bread flat on a work surface. Add a generous portion of honey-garlic glazed chicken down the center, top with a portion of slaw mixture, and garnish with fresh cilantro and a squeeze of lime juice. Fold the naan and serve immediately while warm.

# Expert Advice:

01 -
  • The honey-garlic glaze strikes that sweet-savory balance that makes you reach for another taco without thinking.
  • Naan takes the place of tortillas in a way that feels luxurious but still approachable for a weeknight dinner.
  • Everything comes together in under 45 minutes, which means you can make this on a Tuesday and feel like you've done something special.
02 -
  • Don't skip the cornstarch slurry step—water alone won't thicken the sauce and you'll end up with glossless chicken swimming in liquid instead of coated in shine.
  • The slaw genuinely tastes better if it sits for 5 to 10 minutes before assembly because the acidity and creaminess fully distribute and soften the raw vegetables slightly.
03 -
  • Cut your chicken into uniform bite-sized pieces so they cook evenly and look intentional on the plate instead of haphazard.
  • If your naan is cold, wrapping it in a damp paper towel and microwaving for 20 seconds revives it better than any other method—trust me on this one.
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