Honey Ginger Chicken
Honey ginger chicken: juicy chunks of chicken thighs cooked in a sticky sweet honey, ginger, and garlic sauce. This is a super fast and easy dinner recipe that can be on your table in around 30 minutes.
Servings 4 to 5 servings
Calories 420kcal
Equipment
- 12-inch skillet
Ingredients
- 1 teaspoon cornstarch
- 3 tablespoons soy sauce divided
- 2 pounds boneless, skinless chicken thighs cut into 2-inch pieces
- ⅓ cup (43g) all-purpose flour *
- ¼ teaspoon salt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon (14g) butter
- 3 cloves garlic crushed or minced
- 2 teaspoons grated fresh ginger
- Pinch of red pepper flakes optional
- ⅓ cup honey
- 2 tablespoons white vinegar
Instructions
- Prep and assemble your ingredients so they’re ready to go.
- 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.
- Add chicken to a medium-to-large bowl and sprinkle flour and salt over the top. Toss until the chicken is well-coated.
- 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.
- Stir the chicken and continue to cook just until the outside of the chicken is no longer pink.
- 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.
- Cook until the garlic is lightly golden and aromatic, about 30 seconds to 1 minute.
- 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.
- 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.
- Taste and add salt if needed. Serve over white rice and enjoy!
Notes
- *Flour: The flour in this recipe is optional. It helps the sauce cling to the chicken and assists with browning and thickening the sauce, but if you’re out of flour or don’t want the extra step, you can skip the dredging.
- Storage: You can make this dish up to 48 hours in advance. Store tightly covered in the refrigerator and reheat in the microwave.
- Freezing: This dish freezes well. Store in a freezer bag in your freezer for up to 2 months. Defrost overnight in the fridge before reheating.
Nutrition
Calories: 420kcal