Honey Garlic Chicken
A quick and delicious meal featuring tender chicken thighs coated in a sweet and savory honey garlic sauce, perfect for any night of the week.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1/4 cup honey
- 1/4 cup soy sauce Can substitute with tamari or coconut aminos for gluten-free.
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch
- 2 tablespoons water For making the cornstarch slurry.
Optional Garnishes
- Sesame seeds For garnish
- Sliced green onions For garnish
Instructions
Preparation
- Pat the chicken thighs dry with paper towels.
- In a small bowl, whisk together honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger.
- In a separate small bowl, whisk together cornstarch and water to create a slurry.
Cooking
- Heat a large skillet over medium-high heat. Add the chicken thighs and cook for 5-7 minutes per side, until browned and cooked through.
- Pour the honey garlic sauce over the chicken in the skillet. Bring to a simmer.
- Stir the cornstarch slurry and add it to the simmering sauce. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
Serving
- Serve the chicken thighs with the thickened sauce spooned over. Garnish with sesame seeds and green onions if desired.
Notes
For better browning, make sure to pat the chicken dry properly. Adjust the sweetness or saltiness by adding more honey or soy sauce to taste. For a spicy kick, consider adding red pepper flakes or sriracha to the sauce. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months.