Classic Honey Chicken
Classic Honey Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
For the Honey Garlic Sauce
- 1/2 cup honey
- 1/4 cup low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 3 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons water
- 1 tablespoon cornstarch
For Garnish
- 1 tablespoon sesame seeds, toasted
- 2 green onions, sliced
Instructions
- 1
In a medium bowl, toss the cut chicken thighs with 2 tablespoons of cornstarch, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
⏱️ 5 min
- 2
In a separate small bowl, whisk together the honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated fresh ginger, 2 tablespoons of water, and 1 tablespoon of cornstarch until smooth. Set aside.
⏱️ 5 min
- 3
Heat the olive oil in a large skillet or wok over medium-high heat. Add the coated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Cook for 4-6 minutes, flipping occasionally, 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 prepared honey garlic sauce into the skillet. Bring to a simmer, stirring constantly, and cook for 1-2 minutes until the sauce thickens to a glossy consistency.
⏱️ 3 min
- 5
Return the cooked chicken to the skillet with the thickened sauce. Toss gently to coat all the chicken pieces evenly. Cook for another 1-2 minutes to heat through and ensure the chicken is well coated.
⏱️ 2 min
- 6
Serve immediately over steamed rice or noodles, garnished with toasted sesame seeds and sliced green onions.
Kitchen Tools
Nutrition Facts (per serving)
Classic Honey Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
For the Honey Garlic Sauce
- 1/2 cup honey
- 1/4 cup low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 3 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons water
- 1 tablespoon cornstarch
For Garnish
- 1 tablespoon sesame seeds, toasted
- 2 green onions, sliced
Instructions
- 1
In a medium bowl, toss the cut chicken thighs with 2 tablespoons of cornstarch, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
⏱️ 5 min - 2
In a separate small bowl, whisk together the honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated fresh ginger, 2 tablespoons of water, and 1 tablespoon of cornstarch until smooth. Set aside.
⏱️ 5 min - 3
Heat the olive oil in a large skillet or wok over medium-high heat. Add the coated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Cook for 4-6 minutes, flipping occasionally, 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 prepared honey garlic sauce into the skillet. Bring to a simmer, stirring constantly, and cook for 1-2 minutes until the sauce thickens to a glossy consistency.
⏱️ 3 min - 5
Return the cooked chicken to the skillet with the thickened sauce. Toss gently to coat all the chicken pieces evenly. Cook for another 1-2 minutes to heat through and ensure the chicken is well coated.
⏱️ 2 min - 6
Serve immediately over steamed rice or noodles, garnished with toasted sesame seeds and sliced green onions.