Honey Chicken
Honey Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
For the Honey Sauce
- 1/2 cup honey
- 1/4 cup soy sauce, low-sodium
- 2 tablespoons rice vinegar
- 2 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes, or to taste
- 2 tablespoons water
- 1 teaspoon cornstarch
For Garnish
- 1 teaspoon sesame seeds, toasted
- 2 green onions, sliced
Instructions
- 1
In a medium bowl, toss the chicken pieces with 1/4 cup cornstarch, salt, and black pepper until evenly coated.
⏱️ 5 min
- 2
In a separate small bowl, whisk together the honey, soy sauce, rice vinegar, minced garlic, grated ginger, and red pepper flakes. In another very small bowl, whisk together 2 tablespoons water and 1 teaspoon cornstarch to create a slurry.
⏱️ 5 min
- 3
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the coated chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 10 min
- 4
Reduce the heat to medium. Pour the honey sauce mixture into the skillet and bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, for 1-2 minutes, or until the sauce thickens.
⏱️ 3 min
- 5
Return the cooked chicken to the skillet and toss to coat evenly with the thickened honey sauce. Cook for another 1-2 minutes, ensuring the chicken is thoroughly coated and heated through.
⏱️ 2 min
- 6
Serve immediately, garnished with toasted sesame seeds and sliced green onions. This dish pairs well with steamed rice and stir-fried vegetables.
Kitchen Tools
Nutrition Facts (per serving)
Honey Chicken
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
For the Honey Sauce
- 1/2 cup honey
- 1/4 cup soy sauce, low-sodium
- 2 tablespoons rice vinegar
- 2 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes, or to taste
- 2 tablespoons water
- 1 teaspoon cornstarch
For Garnish
- 1 teaspoon sesame seeds, toasted
- 2 green onions, sliced
Instructions
- 1
In a medium bowl, toss the chicken pieces with 1/4 cup cornstarch, salt, and black pepper until evenly coated.
⏱️ 5 min - 2
In a separate small bowl, whisk together the honey, soy sauce, rice vinegar, minced garlic, grated ginger, and red pepper flakes. In another very small bowl, whisk together 2 tablespoons water and 1 teaspoon cornstarch to create a slurry.
⏱️ 5 min - 3
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the coated chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 10 min - 4
Reduce the heat to medium. Pour the honey sauce mixture into the skillet and bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, for 1-2 minutes, or until the sauce thickens.
⏱️ 3 min - 5
Return the cooked chicken to the skillet and toss to coat evenly with the thickened honey sauce. Cook for another 1-2 minutes, ensuring the chicken is thoroughly coated and heated through.
⏱️ 2 min - 6
Serve immediately, garnished with toasted sesame seeds and sliced green onions. This dish pairs well with steamed rice and stir-fried vegetables.