Gingered Honey Chicken
Treat your taste buds to the irresistible flavors of Gingered Honey Chicken, a quick and easy weeknight dish that delivers restaurant-quality results. Tender, juicy chicken thighs are marinated in a fragrant blend of honey, soy sauce, fresh ginger, garlic, and rice vinegar, then pan-seared to golden perfection. The dish is finished with a luscious, thickened sauce that clings to every bite, offering just the right balance of sweet, savory, and tangy. Garnished with fresh green onions and sesame seeds, this dish is as visually appealing as it is delicious. Perfectly paired with steamed rice or crisp vegetables, this 35-minute recipe is ideal for lovers of quick Asian-inspired meals. Keywords: gingered honey chicken, quick weeknight dinner, Asian-inspired chicken recipe, skillet chicken recipe, sweet and savory chicken.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 0.25 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon (grated) fresh ginger
- 2 cloves (minced) garlic
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 stalks (sliced for garnish) green onions
- 1 teaspoon (optional, for garnish) sesame seeds
- 2 tablespoons vegetable oil
Instructions
In a small bowl, whisk together the honey, soy sauce, grated ginger, minced garlic, rice vinegar, and sesame oil to make the marinade.
Place the chicken thighs in a shallow dish and pour half of the marinade over them. Reserve the other half of the marinade for later. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for best flavor.
Heat the vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade (discard the used marinade) and pat the chicken dry with paper towels.
Add the chicken thighs to the skillet and cook for about 6-7 minutes per side, or until golden brown and fully cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside.
In the same skillet, pour the reserved marinade and bring it to a gentle simmer over low heat.
In a small bowl, mix the cornstarch with water to create a slurry. Slowly add the slurry to the marinade in the skillet, stirring constantly, until the sauce thickens, about 1-2 minutes.
Return the cooked chicken to the skillet, spooning the thickened sauce over the chicken to coat it evenly. Cook for another 1-2 minutes to heat through.
Transfer the chicken to a serving platter, garnish with sliced green onions and sesame seeds, and serve immediately with steamed rice or sautéed vegetables.
Nutrition Facts
Calories |
1540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.9 g | 118% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 23.4 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 1560 mg | 68% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 49.4 g | ||
| Protein | 122.4 g | 245% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 94 mg | 7% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1315 mg | 28% | |
*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.
