Description

This Honey Soy Chicken recipe features tender bite-sized chicken thighs marinated in a flavorful blend of soy sauce, honey, garlic, and ginger. Quickly cooked on the stovetop and finished with a thickened savory-sweet sauce, it’s a perfect weeknight meal served over steamed white rice and garnished with sesame seeds and green onions.

Ingredients

Chicken and Marinade

1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1/3 cup low-sodium soy sauce
1/4 cup honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated

Cooking and Garnish

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
2 tablespoons vegetable oil for cooking
1 tablespoon sesame seeds (optional)
2 green onions, sliced (for garnish)
Cooked white rice, for serving

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Instructions

Prepare the Marinade: In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to create the flavorful marinade.
Marinate the Chicken: Add the bite-sized chicken thigh pieces to the marinade and toss well to coat. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to penetrate the meat.
Heat the Oil: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering and hot.
Cook the Chicken: Remove chicken pieces from the marinade, reserving the marinade for the sauce. Cook the chicken in batches in the hot skillet for 5-6 minutes, turning occasionally, until the pieces are browned and cooked through.
Make the Sauce: Pour the reserved marinade into the skillet with the cooked chicken and bring it to a simmer over medium heat.
Thicken the Sauce: Stir in the cornstarch slurry and continue cooking for 2-3 minutes until the sauce thickens to a glossy consistency that coats the chicken evenly.
Combine and Garnish: Return all chicken pieces to the pan and toss thoroughly to coat them in the thickened sauce. Remove from heat and garnish with sesame seeds and sliced green onions.
Serve: Serve the honey soy chicken hot over freshly cooked white rice for a complete and satisfying meal.

Notes

For a spicier version, add 1 teaspoon of sriracha or red pepper flakes to the marinade before marinating the chicken.
Chicken breast can be used instead of thighs; however, thighs provide a juicier and more tender texture.
Use low-sodium soy sauce to better control the saltiness of the dish.
Make sure to cook chicken in batches to avoid overcrowding, ensuring even browning.