Honey Ginger Chicken
User Reviews
5
Honey Ginger Chicken
Description
Honey Ginger Chicken combines boneless, skinless chicken thighs with a honey-sweetened soy sauce glaze accented by freshly grated ginger and garlic. The chicken pieces are dredged in flour and cooked in oil to develop a gentle crust before the sauce ingredients are added. The sauce thickens as the cornstarch dissolves in the soy mixture, coating the chicken with a glossy, sticky finish. Red pepper flakes offer a subtle heat that complements the honey's sweetness. This cooking method yields tender, flavorful chicken pieces with a beautifully balanced sauce.
Cooking the garlic and ginger in butter alongside the chicken imparts richness and aromatic depth, while finishing with white vinegar adds a subtle tang to brighten the dish. The recipe instructions encourage careful layering of ingredients and controlling heat to avoid overcooking. Once prepared, the dish pairs well with simple sides like steamed rice, making it practical for weeknight dinners.
Flour is optional but recommended to help thicken the sauce and improve browning. This dish can be prepared up to 48 hours ahead and stored refrigerated, or frozen for up to 2 months. Reheating is possible in a microwave after thawing overnight in the refrigerator, making it a convenient make-ahead option.
Ingredients
- 1 teaspoon cornstarch
- 3 tablespoons soy sauce divided
- 2 pounds chicken thighs cut into 2-inch pieces, boneless, skinless
- ⅓ cup all-purpose flour 43g
- ¼ teaspoon salt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter 14g
- 3 cloves garlic crushed or minced
- 2 teaspoons ginger grated fresh
- Pinch red pepper flakes optional
- ⅓ cup honey
- 2 tablespoons white vinegar
Instructions
- Prep and assemble your ingredients so they’re ready to go.
- In a small bowl, stir together the cornstarch with 1 tablespoon of the soy sauce. Stir until the cornstarch is completely dissolved and then add the remaining 2 tablespoons of soy sauce. Set aside.
- Add chicken to a medium-to-large bowl and sprinkle flour and salt over the top. Toss until the chicken is well-coated.
- In a large skillet, heat oil over medium high heat until shimmering. Once hot, add the chicken. Spread the chicken out in a single layer and cook undisturbed for 3 minutes.
- Stir the chicken and continue to cook just until the outside of the chicken is no longer pink.
- Turn heat down to medium and use a spatula to pull the chicken to one side of the pan. In the empty space, melt butter and add garlic, ginger, and red pepper flakes.
- Cook until the garlic is lightly golden and aromatic, about 30 seconds to 1 minute.
- Stir the soy sauce mixture in its bowl once or twice to re-mix any cornstarch that has settled at the bottom of the bowl. Add the mixture to the skillet along with the honey and vinegar.
- Stir everything together and bring to a simmer. Simmer until the chicken is cooked through and the sauce thickened (when you run a spatula or wooden spoon down the center of the skillet, the sauce should take at least 5 seconds to fill back in), about 6 to 8 minutes.
- Taste and add salt if needed. Serve over white rice and enjoy!
Notes
- The flour coating enhances browning and helps the sauce cling to the chicken but is optional if you want to skip this step.
- You can make the dish up to 48 hours in advance; store it covered in the refrigerator and reheat in the microwave.
- This recipe freezes well for up to 2 months; defrost overnight in the fridge before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 5 servings
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
