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Honey Ginger Chicken

Tender pan-seared chicken tossed in a glossy honey-ginger sauce for a quick weeknight meal.
Prep Time20 minutes
Cook Time14 minutes
Total Time34 minutes
Servings: 4 servings

Ingredients

  • 1 teaspoon cornstarch
  • 3 tablespoons soy sauce divided
  • 2 pounds boneless skinless chicken thighs cut into 2-inch pieces
  • 1/3 cup all-purpose flour (43 g) optional, for dredging
  • 1/4 teaspoon salt
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter (14 g)
  • 3 cloves garlic crushed or minced
  • 2 teaspoons fresh ginger grated
  • pinch red pepper flakes optional
  • 1/3 cup honey
  • 2 tablespoons white vinegar

Instructions

  • Prep and assemble all ingredients so they are ready to use.
  • In a small bowl, whisk 1 teaspoon cornstarch with 1 tablespoon soy sauce until dissolved, then stir in the remaining 2 tablespoons soy sauce; set aside.
  • Place the chicken in a medium-large bowl; sprinkle the flour and 1/4 teaspoon salt over the chicken and toss until evenly coated (skip the flour if not using).
  • Heat a 12-inch skillet over medium-high and add 1 tablespoon olive oil; when shimmering, add the chicken in a single layer and cook undisturbed for 3 minutes.
  • Stir the chicken and continue cooking until the outside is no longer pink, about 2–3 more minutes.
  • Reduce heat to medium and push the chicken to one side of the skillet. In the empty space, add the butter, then add the garlic, grated ginger, and a pinch of red pepper flakes; cook until fragrant and garlic is lightly golden, about 30 seconds to 1 minute.
  • Stir the reserved soy-cornstarch mixture to re-mix any settled cornstarch, then add it to the skillet along with the honey and white vinegar.
  • Stir to combine, bring to a simmer, and cook until the sauce is thickened and the chicken is cooked through, about 6–8 minutes (the sauce should take several seconds to flow back when you swipe the pan).
  • Taste and add salt if needed, then serve immediately over rice if desired.

Equipment

  • 12-inch skillet
  • medium-large bowl
  • Small Bowl
  • Spatula or Wooden Spoon

Notes

  • The flour is optional; it helps the sauce cling and aids browning.
  • Use fresh grated ginger for best flavor.
  • Adjust red pepper flakes to control spice level.
  • Stir the cornstarch mixture before adding to avoid lumps.
  • Cook the chicken until no pink remains to ensure doneness.