Description
Delicious sticky honey chicken made with tender bite-sized pieces of chicken thighs or breasts cooked in a sweet and savory honey soy glaze. This quick and easy skillet recipe combines honey, soy sauce, vinegar, garlic, and ginger for a flavorful dish perfect for weeknight dinners.
Ingredients
Scale
Chicken
- 500 g (1 lb) chicken thighs or breasts, boneless and skinless, cut into bite-sized pieces
- 2 tbsp cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
Sauce
- 1/3 cup honey
- 3 tbsp soy sauce
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp sesame oil (optional)
- 2 garlic cloves, minced
- 1/2 tsp grated fresh ginger (optional)
- 1 tsp cornstarch mixed with 1 tbsp water
Garnish
- Toasted sesame seeds
- Sliced green onions
Instructions
- Cook the Chicken: Heat vegetable oil in a skillet over medium-high heat. Add the chicken pieces in a single layer and cook for 4-5 minutes on each side until golden brown and fully cooked through. Once done, remove the chicken from the skillet and set aside.
- Make the Sauce: Reduce the heat to medium. In the same skillet, combine honey, soy sauce, vinegar, sesame oil (if using), minced garlic, and grated ginger. Stir the mixture and bring it to a simmer.
- Thicken the Sauce: Slowly add the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) into the simmering sauce. Stir continuously until the sauce thickens, which should take about 1-2 minutes.
- Combine Chicken and Sauce: Return the cooked chicken pieces to the skillet and toss them in the thickened sauce until they are fully coated and heated through.
- Garnish and Serve: Sprinkle toasted sesame seeds and sliced green onions on top before serving. Enjoy your sticky honey chicken over rice or your choice of side.
Notes
- Using boneless and skinless chicken thighs will yield juicier, more flavorful results, but chicken breasts work well too.
- The sesame oil and fresh ginger add extra depth of flavor but are optional if you don’t have them on hand.
- To make this recipe gluten-free, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
- Make sure to mix the cornstarch with water first to avoid lumps in the sauce.
- This dish pairs nicely with steamed rice, stir-fried vegetables, or noodles.
