Description
This Honey Soy Chicken recipe features tender boneless chicken thighs marinated in a flavorful mixture of soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Seared to golden perfection in a skillet and finished with a sticky sweet soy glaze, it’s a quick and easy Asian-inspired main course that pairs perfectly with rice or steamed vegetables.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken thighs (or breasts)
- 1/4 cup soy sauce (low sodium)
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1/2 teaspoon black pepper
For Cooking
- 1 tablespoon vegetable oil (for cooking)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Garnish
- Sesame seeds
- Sliced green onions
Instructions
- Prepare the Marinade: In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper until well combined.
- Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is coated. Seal and refrigerate for at least 30 minutes, preferably 2 to 4 hours to allow flavors to develop.
- Heat the Skillet: Add vegetable oil to a large skillet and heat it over medium-high heat until shimmering and hot.
- Sear the Chicken: Remove chicken from marinade, reserving the marinade. Place the chicken in the hot skillet and cook for 4 to 5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Make the Sauce: Pour the reserved marinade into the same skillet and bring it to a simmer over medium heat. If a thicker sauce is desired, stir in the cornstarch slurry and simmer for 1 to 2 minutes until the sauce thickens.
- Combine and Finish: Return the cooked chicken to the skillet, spoon the sauce over the pieces, and simmer for an additional minute to heat through and coat the chicken with glaze.
- Garnish and Serve: Sprinkle the chicken with sesame seeds and sliced green onions. Serve immediately with steamed rice or vegetables.
Notes
- This recipe works well with chicken breasts, thighs, or drumsticks.
- For a spicy kick, add a pinch of red pepper flakes or a drizzle of sriracha to the marinade.
- The cornstarch slurry is optional but recommended if you prefer a thick glaze.
- Leftover sauce can be refrigerated and used as a dipping sauce or added to stir-fries.
- Prep Time: 10 minutes (plus 30 minutes to 4 hours marinating)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
