Honey Ginger Chicken

There’s something instantly comforting about the sweet-warm aroma of honey caramelizing with fresh ginger and garlic — it hits the nose like a warm kitchen hug. The first bite is a melody of glossy, sticky sauce that gives way to tender, slightly crisped chicken pieces: honey-forward sweetness, a bright ginger bite, and a savory soy backbone. The texture contrasts — caramelized edges and meltingly tender meat — make this dish satisfying in a very immediate, almost nostalgic way.

This Honey Ginger Chicken is perfect for weeknight dinners when you want big flavor from simple ingredients, for casual gatherings where everyone reaches for seconds, or for cozy nights when you crave something a little indulgent but still homey. If you love honey-glazed chicken variations, you might also enjoy these baked honey BBQ chicken bites, which play with similar sweet-savory ideas in a different format.

At a glance

Prep Time: 10 minutes
Cook Time: 12–15 minutes (searing + simmering)
Total Time: 25 minutes
Servings: 4
Difficulty Level: Easy — great for beginner and busy cooks

Nutrition Highlights
Nutrition per serving (estimates) — servings = 4

Calories: ~470 kcal
Protein: ~38 g
Carbohydrates: ~27 g
- Sugars: ~23 g (mostly from honey)
- Fiber: <1 g
Fat: ~22 g
Sodium: ~900–1,000 mg (varies by soy sauce)

These estimates were calculated from ingredient totals using USDA FoodData Central values for raw chicken thighs, honey, oil and common ingredient databases, and reviewed against general guidance from Mayo Clinic on sodium and caloric benchmarks. Because soy sauce contributes most of the sodium, swap in a low-sodium soy sauce to reduce sodium per serving substantially. Note: nutritional values are approximate and will vary with exact brands, cooking losses, and portion sizes.

Why You’ll Love It
This recipe balances three winning elements:

Irresistible taste and aroma: hot honey and fresh ginger create a bright-sweet-savoury scent that fills the kitchen and invites everyone to the table.
Fast and forgiving: from prep to plate in under 30 minutes, and it tolerates small timing or heat variations without falling apart.
Comfort with a light lift: richer than a basic stir-fry but lighter than many cream-based dishes — satisfying for family dinners and easy to scale for guests.

How to Make HONEY GINGER CHICKEN

Ingredients

1.5 pounds boneless skinless chicken thighs, diced (about 680 g)
1/4 cup soy sauce (low-sodium option recommended)
1/3 cup honey
1 tablespoon fresh ginger, grated
3 cloves garlic, minced
1 tablespoon rice vinegar
2 teaspoons cornstarch (to toss with chicken)
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
2 tablespoons vegetable oil (you’ll use 1 tbsp for searing and keep the rest for later or for higher-heat searing)
2 green onions, chopped
Salt and pepper, to taste

Optional ingredients / substitutions

Use boneless skinless chicken breasts (slightly less fat; watch doneness)
Substitute tamari or coconut aminos for gluten-free or soy-free option
Replace honey with maple syrup for a different floral note (slightly less sweetness intensity)
Add red pepper flakes or a splash of Sriracha for heat
Use sesame oil (1 tsp) at the end for extra toastiness

Method & Process

Heat a large skillet over medium-high heat with 1 tablespoon vegetable oil.
In a bowl, mix soy sauce, honey, grated ginger, garlic, and rice vinegar to make the sauce. Whisk until combined.
Toss the chicken pieces in 2 teaspoons of cornstarch and season lightly with salt and pepper. The cornstarch helps create a glossy, clingy sauce.
Sear the chicken in batches in the hot skillet until golden and cooked through, 3–4 minutes per side depending on size. Avoid overcrowding the pan so pieces brown instead of steam. Remove each batch to a plate.
Return all the chicken to the skillet and pour in the prepared sauce. Stir to coat evenly.
Simmer gently for 5–7 minutes, allowing the sauce to reduce and concentrate in flavor.
Add the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water). Stir continuously until the sauce thickens and becomes glossy, about 1–2 minutes.
Turn off the heat and sprinkle with chopped green onions. Taste and adjust seasoning (a dash more soy or a squeeze of rice vinegar can balance sweetness).
Serve hot over steamed rice, noodles, or your favorite grain.

Practical tips

Do not overload the pan; searing in batches ensures a good Maillard crust.
Cut chicken into uniform pieces so everything cooks evenly.
Use a thermometer to check doneness (internal temp 165°F / 74°C for poultry).
If sauce thickens too much, stir in a tablespoon of water at a time to loosen.

Serving Suggestions
Best Pairings

Serve over steamed jasmine or brown rice to soak up the glossy sauce.
Toss with udon, rice noodles, or soba for a noodle bowl.
Add a side of steamed broccoli, snap peas, or bok choy to bring crunchy contrast and color.
Garnish with sesame seeds, extra sliced green onions, or a wedge of lime for brightness.
For a casual bowl, top with crushed peanuts and a drizzle of chili oil.

Shelf Life & Storage

Room temperature: Do not leave cooked chicken at room temperature for more than 2 hours (1 hour if ambient temp >90°F / 32°C) for food safety.
Refrigeration: Store in an airtight container for up to 3–4 days. Reheat gently in a skillet over medium-low heat or in the microwave until steaming.
Freezer: Freeze in a sealed container or heavy-duty freezer bag for up to 2–3 months. Thaw overnight in the refrigerator before reheating. Note: texture may change slightly after freezing; sauce can separate but re-emulsifies with gentle reheating and a splash of water.

Chef’s Advice

Use thighs for juiciness: chicken thighs have more fat and stay tender and forgiving during searing. If you choose breasts, reduce cooking time and watch for dryness.
Fresh ginger matters: fresh grated ginger gives a brighter, sharper bite than ground ginger or paste. Grate finely to disperse the flavor.
Control sweetness: honey intensity varies by type — taste and adjust. If you prefer less sweetness, start with 1/4 cup honey and add more after tasting.
Achieve shine: the cornstarch slurry should be added at a simmer and stirred until glossy; avoid boiling hard, which can dull the sauce.

Delicious Variations

Spicy Honey Ginger: Add 1–2 teaspoons Sriracha or 1/2 teaspoon red pepper flakes to the sauce for a spicy-sweet kick.
Citrus-Ginger Twist: Add 1 tablespoon fresh orange juice and a teaspoon of orange zest to the sauce for a bright citrus note.
Gluten-Free / Soy-Free: Use coconut aminos instead of soy sauce and serve with tamari-free sides.
Vegan Version: Replace chicken with firm tofu (press and cube) or cauliflower florets. Pan-fry until golden, then proceed with the sauce (use vegetarian-friendly soy substitute if needed).

Frequently Asked Questions
Q: Can I use chicken breast instead of thighs?
A: Yes. Chicken breast works — cut into even pieces and reduce searing time to avoid drying out. Aim for internal temp of 165°F (74°C).

Q: My sauce is too thin — what should I do?
A: Simmer a minute or two longer to reduce liquid, then add a fresh cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and stir until it thickens.

Q: How can I lower the sodium?
A: Use low-sodium soy sauce or dilute with a splash more rice vinegar and a pinch of sugar; you can also substitute coconut aminos to cut sodium.

Q: Can I make this ahead?
A: Yes — cook fully, cool, and refrigerate for up to 3 days. Reheat gently on the stovetop; add a splash of water if sauce has thickened too much.

Q: Any ideas for leftovers?
A: Leftover chicken is great in wraps, on salads, or tossed into fried rice the next day.

Conclusion

Give this Honey Ginger Chicken a try the next time you want bold, comforting flavors with minimal fuss — it’s the kind of weeknight recipe that earns repeat requests. For another popular take on the honey-ginger theme, explore this well-loved Honey Ginger Chicken Stir-Fry, and if you’re curious about a different home cook’s approach, check out The BEST Honey Ginger Chicken – Tiffy Cooks. If you make it, share your photos and tweaks — I love hearing how readers personalize the flavors.