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Honey Ginger Chicken
5 from 27 votes

Honey Ginger Chicken

Honey Ginger Chicken features tender chicken thighs coated lightly in flour and cooked with a sauce made from honey, soy sauce, garlic, and fresh ginger. The dish achieves a balance of sweet, savory, and slightly spicy notes, enhanced by a touch of red pepper flakes. Pan-searing the chicken before finishing it in a flavorful sauce creates a pleasing texture with a lightly crisped exterior and a juicy center. This recipe suits a main course served alongside rice or steamed vegetables.

Prep Time
20 mins
Cook Time
14 mins
Total Time
34 mins
Servings: 4 to 5 servings
Calories: 420 kcal
Course: Dinner
Cuisine: Asian, American

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

    Cup of Yum
  1. Prep and assemble your ingredients so they’re ready to go.
  2. 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.
  3. Add chicken to a medium-to-large bowl and sprinkle flour and salt over the top. Toss until the chicken is well-coated.
  4. 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.
  5. Stir the chicken and continue to cook just until the outside of the chicken is no longer pink.
  6. 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.
  7. Cook until the garlic is lightly golden and aromatic, about 30 seconds to 1 minute.
  8. 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.
  9. 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.
  10. 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

Calories 420kcal (21%)

Nutrition Facts

Serving: 4 to 5 servings

Amount Per Serving

Calories 420

% Daily Value*

Calories 420kcal 21%

* Percent Daily Values are based on a 2,000 calorie diet.