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Glossy honey garlic chicken pieces coated in sticky glaze in a skillet

Honey Garlic Chicken

Seared chicken thighs tossed in a glossy honey, soy, and ginger glaze, ready in one skillet in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Asian American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1.5 lb 680 g boneless, skinless chicken thighs, cut into 1.5 inch pieces
  • 3 tbsp 24 g cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp 30 ml neutral oil
  • 1/3 cup 115 g honey
  • 1/4 cup 60 ml low sodium soy sauce
  • 1/4 cup 60 ml chicken broth
  • 1 tbsp 15 ml rice vinegar
  • 4 garlic cloves minced
  • 1 tbsp fresh ginger minced
  • 1/2 tsp red pepper flakes optional
  • 1 tsp 5 ml toasted sesame oil
  • 2 green onions sliced
  • 1 tbsp sesame seeds

Method
 

  1. Toss chicken with salt and pepper, then coat evenly in cornstarch.
  2. Sear in hot oil in batches, 3 minutes per side, until golden.
  3. Rest seared chicken on a plate, tented with foil.
  4. Add honey, soy sauce, broth, and vinegar to the same skillet, scraping up browned bits.
  5. Simmer uncovered 4 to 5 minutes until it coats a spoon.
  6. Stir in garlic, ginger, and red pepper flakes, cook 30 seconds.
  7. Return chicken to the pan with sesame oil, toss to coat.
  8. Rest 2 minutes off heat before serving.

Notes

Use chicken thighs, not breast, if juiciness matters more than a leaner plate.
Add the garlic in the last thirty seconds of the glaze, never with the raw chicken.
The glaze thickens further as it cools, so pull it slightly looser than it looks like it needs to be.
Storage Notes:
Refrigerate up to 4 days in an airtight container.
Freeze up to 3 months, frozen flat first to prevent clumping.
Reheat in a skillet with a splash of broth, not the microwave at full power.