Honey Soy Chicken Recipe
This Honey Soy Chicken is a flavor-packed delight! Sweet honey and savory soy sauce create an irresistible glaze that will impress your family.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil for sautéing
- 6-8 pieces chicken thighs, breasts, quarters, or legs choose your favorite cut
- 1 cup soy sauce or coconut aminos for marinade
- 1 cup honey for sweetness and glaze
- 2 cloves minced garlic or garlic powder for flavor
- 1/2 teaspoon kosher salt to enhance flavor
- 1/2 teaspoon ground black pepper adds spice
- 1/4 teaspoon ground ginger for warmth
- 1 pinch red pepper flakes optional, for heat
- chopped fresh parsley optional, for garnish
Instructions
- In a medium bowl, combine the soy sauce (or coconut aminos), honey, minced garlic (or garlic powder), kosher salt, black pepper, ground ginger, and red pepper flakes (if using). Whisk until well blended, and set aside.
- Place the chicken in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring every piece is coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes (or up to overnight).
- Heat the olive oil in a large skillet over medium-high heat. Once hot, remove the chicken from the marinade (reserve the marinade for later) and add it to the skillet. Sear the chicken for about 5-7 minutes on each side or until it’s golden brown and cooked through.
- Once the chicken is cooked, pour the reserved marinade into the skillet. Bring it to a boil, then reduce the heat to low and let it simmer for about 5 minutes, allowing the sauce to thicken slightly.
- Remove the chicken from the skillet and drizzle with the thickened sauce. Garnish with chopped fresh parsley if desired. Serve hot and enjoy!
Equipment
- Large skillet or frying pan
- Measuring cups and spoons
- Spatula or tongs
- Cutting board and knife
Notes
- For a healthier option, use low-sodium soy sauce.
- Agave nectar or maple syrup can substitute honey.
- Store leftovers in an airtight container for up to 4 days.