Honey Ginger Chicken
This Honey Ginger Chicken is a flavor explosion! Sweet honey meets zesty ginger in a delightful glaze over tender chicken.
Servings: 4 servings
Ingredients
- 1 teaspoon cornstarch
- 3 tablespoons soy sauce divided
- 2 pounds boneless, skinless chicken thighs cut into 2-inch pieces
- ½ cup all-purpose flour (43g)
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter (14g)
- 3 cloves garlic (crushed or minced)
- 2 teaspoons grated fresh ginger
- 1 pinch red pepper flakes (optional)
- ½ cup honey
- 2 tablespoons white vinegar
Instructions
- In a mixing bowl, combine the all-purpose flour and salt. Toss the chicken pieces in the flour mixture until well coated.
- In a large skillet or wok, heat the olive oil and butter over medium-high heat until the butter is melted and bubbly.
- Add the floured chicken pieces to the skillet in a single layer. Cook for about 5-7 minutes, or until golden brown, turning occasionally.
- In the same skillet, lower the heat to medium and add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
- In a small bowl, whisk together the honey, 2 tablespoons of soy sauce, white vinegar, and cornstarch until smooth. Pour this mixture into the skillet and bring it to a gentle simmer.
- Return the chicken to the skillet, tossing to coat it in the honey ginger sauce. Allow it to simmer for an additional 2-3 minutes, or until the sauce thickens slightly.
- Transfer the Honey Ginger Chicken to a serving platter. Serve it over rice or with your favorite side dishes.
Equipment
- Large skillet or wok
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Spatula or tongs
Notes
- This recipe is forgiving; adjust ginger to your taste preference.
- The sauce can be made ahead and stored for up to a week.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.