Sticky Honey Garlic Chicken
Juicy boneless chicken thighs coated in a glossy honey, soy, garlic, and ginger glaze, made in one skillet.
Equipment
- Large skillet
- small mixing bowls
- Whisk
- Instant read thermometer
Ingredients
Main Ingredients
- 1 ½ lb boneless, skinless chicken thighs patted dry
- 1 tbsp avocado oil or vegetable oil
- ¼ cup honey
- ¼ cup low sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tbsp cornstarch
- 2 tbsp cold water
- 1 tbsp sesame seeds and sliced green onions for garnish
Instructions
Cooking
- Sear. Brown the dried thighs in hot oil over medium high heat for 5 to 6 minutes per side, until they reach 165 degrees F.
- Make the glaze. Whisk the honey, soy sauce, vinegar, sesame oil, garlic, and ginger. Mix the cornstarch with the water in a separate bowl.
- Glaze. Pour the sauce into the skillet, simmer 1 minute, stir in the slurry, and cook 1 to 2 minutes until thick and glossy.
- Serve. Coat the chicken in the sauce, sprinkle with sesame seeds and green onions, and serve hot.
Notes
Substitutions: Use chicken breast cut into 1 inch pieces for a leaner version and cook 4 to 5 minutes per side. Maple syrup replaces honey for a similar glaze.
Tips: Add the sauce after the chicken is cooked so the honey does not burn.
Storage: Refrigerate 3 to 4 days and reheat to 165 degrees F. Freeze in the sauce for up to 3 months.