Description
Tender chicken thighs coated in a sweet and savory honey garlic sauce. A quick and easy weeknight meal that’s sure to be a family favorite!
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 cup honey
- 1/4 cup soy sauce (low sodium preferred)
- 4 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds
- Chopped green onions
- Cooked rice (white or brown)
- Steamed broccoli
- Quinoa
- Noodles
Instructions
- Prepare the Chicken: Pat the chicken thighs dry with paper towels. Cut into 1-inch pieces.
- Season the Chicken: In a bowl, combine chicken with olive oil, salt, pepper, garlic powder, and paprika. Toss to coat.
- Combine Sauce Ingredients: In a small bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, sesame oil, and red pepper flakes (if using).
- Prepare the Cornstarch Slurry: In another small bowl, whisk together cornstarch and water until smooth.
- Sear the Chicken: Heat a large skillet or wok over medium-high heat. Add chicken in a single layer (cook in batches if needed). Sear for 3-4 minutes per side, until browned and cooked through (internal temp 165°F/74°C).
- Remove Chicken: Remove chicken from skillet and set aside.
- Sauté Garlic (Optional): If desired, add a little bit of fresh minced garlic to the skillet at this point and sauté it for about 30 seconds until fragrant. Be careful not to burn the garlic!
- Add Honey Garlic Sauce: Pour the honey garlic sauce mixture into the skillet. Bring to a simmer over medium heat, stirring constantly.
- Thicken the Sauce: Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly. Cook and stir for 1-2 minutes, until thickened.
- Add Chicken to Sauce: Add the cooked chicken back to the skillet with the sauce. Toss to coat.
- Simmer and Coat: Let simmer for 1-2 minutes, allowing flavors to meld.
- Serve: Serve immediately over rice, quinoa, or noodles. Serve with steamed broccoli or other vegetables.
- Garnish (Optional): Garnish with sesame seeds and chopped green onions.
Notes
- Chicken Breast: Can substitute chicken breast, but be careful not to overcook.
- Vegetables: Add your favorite vegetables to the skillet along with the chicken.
- Spice Level: Adjust red pepper flakes to your liking.
- Sweetness: Adjust the sweetness of the sauce by adding more or less honey.
- Gluten-Free: Use tamari instead of soy sauce. Also, ensure your rice vinegar is gluten-free.
- Make Ahead: Prepare the honey garlic sauce ahead of time and store it in the refrigerator for up to 3 days.
- Leftovers: Store in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over medium heat.
- Marinating: Marinate the chicken in the honey garlic sauce for at least 30 minutes, or up to overnight, before cooking.
- Adding Ginger: A small amount of grated fresh ginger can add a wonderful depth of flavor to the honey garlic sauce.
- Using Chicken Drumsticks: You can also use chicken drumsticks for this recipe. Increase the cooking time to ensure the drumsticks are cooked through. You may want to score the drumsticks before cooking to help them cook more evenly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes