Honey Ginger Chicken
This honey ginger chicken is a 20-minute skillet dinner made with tender chicken cubes coated in a thick, glossy glaze of soy sauce, honey, fresh garlic, and ginger. It's sweet, savory, a little sticky, and absolutely irresistible over a bowl of rice.
Servings: 2
Calories: 407kcal
Equipment
- Large skillet or wok
- Mixing bowl
- Measuring spoons
- Tongs or spatula
- Knife and cutting board
Ingredients
- 2 boneless skinless chicken breasts
- 2 garlic cloves minced
- 1 tablespoon fresh ginger minced or grated
- 3 tablespoons soy sauce or tamari for gluten-free
- 2 tablespoons honey
- 1 tablespoon olive oil or sesame oil
- Green onion sliced, for garnish
- Sesame seeds for garnish
Instructions
- Pat the chicken breasts dry with a paper towel. Slice them into 1-inch bite-sized cubes, making sure the pieces are roughly the same size so they cook evenly.
- In a small bowl, combine the soy sauce, honey, minced garlic, and minced ginger. Whisk until the honey is fully incorporated. Set the sauce aside.
- Heat the oil in a large skillet or wok over medium-high heat. Wait until the pan is hot before adding anything.
- Add the chicken pieces in a single layer. Avoid crowding the pan. If needed, cook in two batches. Let the chicken cook for 5 to 6 minutes, stirring occasionally, until golden and cooked through with no pink remaining inside.
- Pour the sauce over the cooked chicken. Stir constantly as the sauce bubbles and begins to thicken, about 2 to 3 minutes. The sauce is ready when it looks shiny and coats the chicken without pooling in the pan.
- Remove from heat. Top with sliced green onion and sesame seeds. Serve immediately over steamed rice or noodles.
Notes
- Dry the chicken first. Patting it dry with paper towel before cooking removes surface moisture and helps it sear properly instead of steaming.
- Sauce too thin? Stir together ½ teaspoon of cornstarch with 1 teaspoon of cold water and add to the pan. It thickens within a minute.
- Want more heat? Add a pinch of red pepper flakes to the sauce before pouring. A drizzle of sriracha at the end also works great.
- Chicken thighs work too. Boneless skinless thighs are juicier and a little more forgiving. Use the same method, same timing.
Nutrition
Calories: 407kcal | Carbohydrates: 20g | Protein: 51g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 1772mg | Potassium: 931mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 68IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 2mg
