Description
A cozy and quick skillet dish combining tender chicken with a sweet and savory honey ginger sauce.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken thighs, diced
- 1/4 cup soy sauce
- 1/3 cup honey
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch (for the chicken)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 tablespoons vegetable oil
- 2 green onions, chopped
- Salt and pepper, to taste
Instructions
- Pat the diced chicken thighs dry. Season lightly with salt and pepper, then toss with 2 teaspoons cornstarch until coated.
- In a bowl, whisk together soy sauce, honey, grated ginger, minced garlic, and rice vinegar until honey is dissolved.
- Warm a large skillet over medium-high heat and add 1 tablespoon vegetable oil.
- Add chicken in a single layer and sear until golden brown and cooked through, about 3–4 minutes per side. Remove cooked chicken and set aside.
- Return all chicken to the skillet and pour the sauce over the top. Stir to coat the chicken evenly and bring to a gentle simmer.
- After 5–7 minutes of simmering, slowly stir in the cornstarch slurry. Stir constantly until the sauce becomes glossy and thickened, about 1–2 minutes.
- Turn off the heat and sprinkle the chopped green onions over the top. Adjust seasoning if needed.
- Serve hot over steamed rice or noodles.
Notes
Use low-sodium soy sauce for lower sodium content. Swap chicken for tofu or tempeh for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 524
- Sugar: 22g
- Sodium: 1020mg
- Fat: 33g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 150mg