Honey Garlic Chicken

Name: Honey Garlic Chicken
Cook time: 25 min
Total time: 25 min
Ingredients: 0.5 lb Chicken Thigh; 1 tsp Canola Oil; Some Salt, to taste; Some Pepper, to taste; 1 tbsp Cornstarch, enough to coat; 3/4 tbsp Low-Sodium Soy Sauce; 1 1/2 tbsp Honey; 1 tbsp Water; 1/4 tbsp Sugar; 1/4 tsp Red Pepper Flakes; 1/4 tsp Paprika; 1 1/2 Garlic Cloves, minced; 1 tbsp Green Onion Whites

Tender chicken thighs are coated and pan-seared until golden, then tossed in a sticky honey-garlic glaze with a hint of heat and paprika. The sauce thickens quickly in the skillet, clinging to every piece for a savory-sweet finish. This simple one-pan dish comes together fast and is best served hot over rice or alongside your favorite side.

Tender chicken thighs are coated and pan-seared until golden, then tossed in a sticky honey-garlic glaze with a hint of heat and p... Show more

By Zach 👨🏻‍🍳 ·
Variation of Honey Lemon Garlic Chicken

Health Grade

C+ · Balanced

Time

25 min

Price

1,33 €

Calories

806 kcal

quick

easy

high protein

kid friendly

Method

Cut the chicken

Trim any large bits of excess fat from the Chicken Thighs, then cut them into bite-size pieces so they cook quickly and evenly. Aim for pieces that are close in size for the most even browning.

Season and coat

Place the cut chicken in a large bowl. Season with Salt (to taste) and Pepper (to taste), drizzle in a little Canola Oil, and sprinkle over enough Cornstarch (enough to coat) to give each piece a light, even coating. Toss well until the chicken looks lightly dusted rather than thickly battered.

Whisk the sauce

In a small bowl, whisk together the Low Sodium Soy Sauce, Honey, Water, Sugar, Red Pepper Flakes, Paprika, and Garlic Cloves (minced) until the sugar is mostly dissolved and the mixture looks smooth and well combined.

Heat the skillet

Set a large skillet over medium-high heat. Add a small film of the remaining canola oil if the pan looks dry, and let it heat until the oil shimmers and the pan is clearly hot.

Cook the chicken

Add the coated chicken to the hot skillet in a single layer. Pan-fry, stirring occasionally, until the pieces are browned on the outside and cooked through to 165° F, about 8 to 10 minutes. If the pan is crowded, spread the chicken out as much as you can so it sears instead of steaming.

Glaze and finish

Add the Green Onion Whites to the skillet and stir for 30 seconds, just until fragrant and slightly softened. Pour in the prepared sauce and stir well so every piece of chicken is coated. Let the sauce bubble, stirring often, until it reduces into a shiny glaze that clings to the chicken instead of pooling thinly in the pan. Remove from the heat and serve hot, spooning any extra glaze over the top.