Description
A comforting dish featuring tender chicken pieces coated in a sweet and savory honey-ginger sauce, perfect for weeknight dinners and gatherings.
Ingredients
Scale
- 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
- 2 green onions, chopped
- Salt and pepper, to taste
Instructions
- 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.
- Sear the chicken in batches in the hot skillet until golden and cooked through, about 3–4 minutes per side. Remove each batch to a plate.
- Return all the chicken to the skillet, pour in the prepared sauce, and stir to coat evenly.
- Simmer gently for 5–7 minutes, allowing the sauce to reduce and concentrate in flavor.
- Add the cornstarch slurry and 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.
- Serve hot over steamed rice, noodles, or your favorite grain.
Notes
For a spicier version, add red pepper flakes or Sriracha. Use chicken thighs for juiciness, and consider using low-sodium soy sauce to lower sodium content.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 23g
- Sodium: 1000mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: <1g
- Protein: 38g
- Cholesterol: 100mg