Ingredients
Equipment
Method
- Pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon of olive oil, salt, and pepper until evenly coated. Set aside.2 pounds boneless, skinless chicken thighs or breasts, 2 tablespoons olive oil, 1 teaspoon salt, 0.5 teaspoon black pepper
- In a small bowl, whisk together the honey, soy sauce, rice vinegar, grated ginger, and minced garlic. In a separate tiny bowl, whisk the cornstarch and cold water together until smooth to create a slurry.0.5 cup honey, 0.25 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon grated fresh ginger, 2 cloves garlic, 1 teaspoon cornstarch, 2 tablespoons cold water
- Heat the remaining 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the seasoned chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5–7 minutes, flipping occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside on a plate.2 tablespoons olive oil, 2 pounds boneless, skinless chicken thighs or breasts
- Pour the prepared honey sauce mixture into the same skillet (do not wipe it clean). Bring the sauce to a gentle simmer over medium heat.0.5 cup honey, 0.25 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon grated fresh ginger, 2 cloves garlic
- Once the sauce is simmering, slowly whisk in the cornstarch slurry. Continue to whisk constantly for 1–2 minutes, or until the sauce thickens to a glossy, syrupy consistency.1 teaspoon cornstarch, 2 tablespoons cold water
- Return the cooked chicken pieces to the skillet with the thickened sauce. Toss gently to coat each piece of chicken thoroughly in the sticky honey glaze.2 pounds boneless, skinless chicken thighs or breasts
- Cook for another 1–2 minutes until the chicken is heated through and beautifully coated. Serve the Sticky Honey Chicken immediately over steamed rice, quinoa, or your favorite noodle dish. Garnish with sesame seeds, chopped green onions, and red pepper flakes if desired for an extra pop of flavor and color.sesame seeds, chopped green onions, red pepper flakes
Notes
Allow the Sticky Honey Chicken to cool completely before storing. Transfer the chicken and any remaining sauce to an airtight container. It can be stored in the refrigerator for up to 3–4 days. Reheat on stovetop or microwave. For best results, reheat on stovetop with a tablespoon or two of water or chicken broth. Freezing is possible but may alter texture and glaze shine.
