Enjoy a delightful Sticky Honey Chicken that comes together in just 30 minutes, featuring a sweet and umami-rich glaze.
Author:Emily
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
500 g Chicken Thighs or Breasts, boneless and skinless
2 tbsp Cornstarch
0.5 tsp Salt
0.25 tsp Black Pepper
2 tbsp Vegetable Oil
1/3 cup Honey
3 tbsp Soy Sauce
1 tbsp Rice Vinegar or Apple Cider Vinegar
1 tsp Sesame Oil
2 cloves Garlic, minced
0.5 tsp Fresh Ginger, grated
1 tsp Cornstarch mixed with water
Instructions
Prepare the Chicken: Trim any excess fat from the chicken thighs or breasts, then cut them into bite-sized pieces. In a medium bowl, toss the chicken with cornstarch, salt, and black pepper until evenly coated. Set aside.
Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Place the chicken in a single layer and cook for 4-5 minutes, then flip and cook for another 4-5 minutes until golden brown. Remove the chicken and set aside.
Make the Sauce: Lower the heat and add honey, soy sauce, rice vinegar, and sesame oil to the skillet. Stir in garlic and ginger, allow to simmer while stirring for 1-2 minutes.
Thicken the Sauce: Add the cornstarch mixed with water to the sauce, stirring continuously until it thickens (1-2 minutes).
Combine Chicken and Sauce: Return the chicken to the skillet and cook for an additional 2-3 minutes until well coated and heated through.
Serve and Garnish: Transfer the dish to a serving plate, drizzle excess sauce over it, and garnish with toasted sesame seeds and sliced green onions.
Notes
Can substitute chicken with tofu or cauliflower for a vegetarian option.
Use flour instead of cornstarch if needed.
Can replace vegetable oil with canola or olive oil.
Maple syrup or agave can replace honey for a vegan option.
Tamari is a gluten-free alternative to soy sauce.
White vinegar can be used instead of rice vinegar.