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 Garlic Sauce
- 1/2 cup honey
- 1/4 cup soy sauce, low sodium
- 2 tablespoons rice vinegar
- 3 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch
- 2 tablespoons water
For Garnish (Optional)
- 1 teaspoon sesame seeds
- 2 green onions, sliced
Instructions
- 1
In a medium bowl, toss the cut chicken thighs 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, and grated ginger. In another very small bowl, whisk together 1 teaspoon cornstarch with 2 tablespoons water to create a slurry. Set both aside.
⏱️ 5 min
- 3
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the coated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, or 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 garlic sauce mixture into the skillet. Bring to a simmer, stirring constantly. Cook for 1-2 minutes, until the sauce begins to thicken slightly.
⏱️ 3 min
- 5
Whisk the cornstarch slurry one more time, then slowly pour it into the simmering sauce while stirring. Continue to cook and stir for another 1-2 minutes, or until the sauce has thickened to your desired consistency.
⏱️ 2 min
- 6
Return the cooked chicken to the skillet and toss to coat evenly with the honey garlic sauce. Cook for 1-2 minutes more, allowing the chicken to heat through and absorb the flavors.
⏱️ 2 min
- 7
Serve immediately over rice or noodles, garnished with sesame seeds and sliced green onions, if desired.
⏱️ 3 min
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 Garlic Sauce
- 1/2 cup honey
- 1/4 cup soy sauce, low sodium
- 2 tablespoons rice vinegar
- 3 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch
- 2 tablespoons water
For Garnish (Optional)
- 1 teaspoon sesame seeds
- 2 green onions, sliced
Instructions
- 1
In a medium bowl, toss the cut chicken thighs 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, and grated ginger. In another very small bowl, whisk together 1 teaspoon cornstarch with 2 tablespoons water to create a slurry. Set both aside.
⏱️ 5 min - 3
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the coated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, or 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 garlic sauce mixture into the skillet. Bring to a simmer, stirring constantly. Cook for 1-2 minutes, until the sauce begins to thicken slightly.
⏱️ 3 min - 5
Whisk the cornstarch slurry one more time, then slowly pour it into the simmering sauce while stirring. Continue to cook and stir for another 1-2 minutes, or until the sauce has thickened to your desired consistency.
⏱️ 2 min - 6
Return the cooked chicken to the skillet and toss to coat evenly with the honey garlic sauce. Cook for 1-2 minutes more, allowing the chicken to heat through and absorb the flavors.
⏱️ 2 min - 7
Serve immediately over rice or noodles, garnished with sesame seeds and sliced green onions, if desired.
⏱️ 3 min