Chicken with Spices and Soy Sauce
Elevate your weeknight dinners with this bold and flavorful Chicken with Spices and Soy Sauce recipe, a perfect balance of savory, sweet, and spicy. Succulent, bite-sized chicken thighs are marinated in a vibrant blend of low-sodium soy sauce, honey, garlic, ginger, and aromatic spices like cumin, paprika, and chili flakes. After a quick sear, the chicken is coated in a luscious, glossy sauce and finished with a hint of sesame oil for an irresistible depth of flavor. Garnished with spring onions and sesame seeds for a touch of freshness and crunch, it’s a versatile dish that pairs beautifully with steamed rice or noodles. With just 15 minutes of prep time and 20 minutes of cooking, this easy yet impressive recipe is a must-try for fans of quick, Asian-inspired meals.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 4 tablespoons Soy sauce (low sodium)
- 2 tablespoons Honey
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Chili flakes
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 teaspoon Sesame oil
- 2 stalks Spring onions (sliced for garnish)
- 1 tablespoon Sesame seeds (for garnish)
Instructions
Rinse the chicken thighs under cold water and pat them dry with paper towels. Cut the chicken into bite-sized pieces and set aside.
In a small bowl, mix together soy sauce, honey, minced garlic, grated ginger, ground cumin, paprika, chili flakes, and black pepper. This will be the marinade and sauce.
Pour half of the sauce over the chicken pieces in a large bowl. Toss to coat the chicken evenly. Cover the bowl and let it marinate for at least 10 minutes (or up to 1 hour in the refrigerator for deeper flavor).
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated chicken to the skillet in a single layer. Cook for 3-4 minutes on one side until browned, then flip and cook for another 3-4 minutes until fully cooked through and no longer pink in the center. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and pour the remaining sauce into the skillet. Allow it to simmer for 1-2 minutes until it thickens slightly.
Return the cooked chicken to the skillet and toss to coat it in the sauce.
Drizzle sesame oil over the chicken and stir to combine.
Transfer the chicken to a serving platter and garnish with sliced spring onions and sesame seeds.
Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 632 mg | 27% | |
| Total Carbohydrate | 12.2 g | 4% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 9.0 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 321 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
