Description
Juicy chicken pieces glazed in a sweet, sticky honey sauce—perfectly caramelized and quick to prepare for a family-friendly meal.
Ingredients
Units
Scale
- 500 g boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1/4 cup soy sauce (or tamari)
- 1/4 cup honey
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp sriracha or chili paste (optional, for heat)
- 1 tsp sesame oil
- 2 tsp cornstarch mixed with 2 tbsp water (slurry)
- Sesame seeds and sliced green onions, for garnish
Instructions
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sriracha (if using), and sesame oil; set aside.
- Heat oil in a large skillet or wok over medium-high heat. Add garlic and ginger, sauté until fragrant—about 30 seconds.
- Add chicken pieces in a single layer. Cook for 4–5 minutes without stirring to get a good sear, then stir and cook for another 3–4 minutes until golden and cooked through.
- Pour the sauce mixture over the chicken, stirring to coat evenly. Bring to a gentle simmer.
- Stir in the cornstarch slurry and cook for 1–2 minutes, until the sauce thickens to a glossy glaze.
- Remove from heat. Transfer chicken to a serving dish and spoon any extra glaze over the top.
- Garnish with sesame seeds and green onions. Serve hot with rice or steamed vegetables.
Notes
- Use chicken thighs for juicier, more flavorful results.
- Adjust the heat level with more or less sriracha or fresh chili.
- For extra depth, add a teaspoon of grated orange zest to the sauce.
- Leftovers store well in the fridge for up to 3 days; reheat gently to preserve the glaze.
- To make it gluten-free, substitute tamari or coconut aminos for soy sauce.
Nutrition
- Serving Size: 1 serving (approx. 180 g)
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 600 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 85 mg