Honey Garlic Naan Chicken (Print Version)

Tender honey-glazed chicken paired with warm garlic naan and crisp tangy slaw for a fusion experience.

# What You'll Need:

→ 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 lime juice
16 - 1 teaspoon honey
17 - Salt and pepper to taste

→ Naan & Assembly

18 - 8 small garlic naan breads
19 - 1 tablespoon butter, melted
20 - Fresh cilantro and lime wedges for garnish

# How-To Steps:

01 - In a large bowl, combine shredded red cabbage, shredded carrots, sliced green onions, and fresh cilantro. In a separate small bowl, whisk together mayonnaise, lime juice, honey, salt, and pepper. Toss the vegetable mixture with the dressing and set aside to marinate.
02 - Heat vegetable oil in a large skillet over medium-high heat. Season chicken pieces evenly with salt and pepper. Sauté for 6 to 7 minutes, stirring occasionally, until golden brown and cooked through.
03 - In a small bowl, combine honey, soy sauce, minced garlic, and rice vinegar. Pour the mixture over the cooked chicken, stirring to coat evenly. Add the cornstarch slurry and simmer for 1 to 2 minutes until the sauce thickens and coats the chicken. Remove from heat.
04 - Heat a dry skillet over medium heat or use an oven preheated to 350°F. Warm the garlic naan breads until soft and pliable, approximately 1 to 2 minutes per side. Brush with melted butter if desired.
05 - Lay a warm naan bread flat on a serving surface. Add a generous portion of honey-garlic chicken to the center. Top with a handful of prepared slaw. Garnish with fresh cilantro and a squeeze of lime juice. Fold the naan and serve immediately.

# Expert Tips:

01 -
  • The honey-garlic glaze gets thick and sticky enough to coat every piece, so you're never eating plain chicken.
  • Garlic naan does half the work of seasoning—you're basically building a complete flavor story in each bite.
  • The slaw stays crunchy because it sits separately until the last moment, giving you texture contrast that makes it memorable.
  • This reads fancy enough to serve guests but takes less than 45 minutes from start to table.
02 -
  • Don't skip the cornstarch slurry—it's the difference between a glossy glaze and a thin, runny sauce that slides right off the chicken.
  • Make the slaw ahead if you want, but dress it no more than 30 minutes before serving or the vegetables start to wilt and lose their snap.
03 -
  • Cut your chicken into smaller pieces than you think you need—they cook faster, glaze more evenly, and fit better in a naan taco without tearing it.
  • Have everything prepped before you start cooking the chicken; this dish moves quickly once the pan heats up, and you don't want to be chopping garlic while something's already sizzling.
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