Description
Honey ginger chicken coats tender pieces in a glossy sauce with sweet heat and bold flavor. It’s a lively dinner option that feels comforting yet exciting on the plate.
Ingredients
Scale
Main Ingredients:
- 4 chicken breasts, boneless and skinless
Sauce Ingredients:
- ¼ cup honey
- ¼ cup soy sauce
- 2 tablespoons ginger, fresh and grated
- 3 cloves garlic, minced
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
Cooking and Garnish Ingredients:
- 1 tablespoon vegetable oil
- Salt
- Pepper
- 2 green onions, chopped
- Sesame seeds
Instructions
- Mix ¼ cup honey, ¼ cup soy sauce, 2 tablespoons grated ginger, 3 minced garlic cloves, 2 tablespoons rice vinegar, and 1 tablespoon sesame oil in a medium bowl until thoroughly blended.
- Place 4 chicken breasts in a large resealable bag and pour marinade over them, ensuring complete coverage.
- Refrigerate the marinating chicken for at least 30 minutes, or ideally 2 hours to maximize flavor absorption.
- Remove chicken from refrigerator and allow to rest at room temperature for 10 minutes before cooking.
- Heat 1 tablespoon vegetable oil in a large skillet at medium-high heat (375F) until oil shimmers.
- Carefully place marinated chicken breasts into hot skillet, cooking without moving for 5-6 minutes until golden brown underneath.
- Flip chicken and reduce heat to medium (325F), cooking another 5-6 minutes until internal temperature reaches 165F.
- Transfer chicken to a clean plate and let rest for 3-4 minutes to redistribute internal juices.
- Pour remaining marinade into the same skillet and bring to a gentle boil over medium heat, scraping up browned bits.
- Whisk 1 tablespoon cornstarch with 2 tablespoons water in a small bowl until smooth.
- Slowly stream cornstarch mixture into boiling marinade, stirring constantly for 2-3 minutes until sauce thickens.
- Slice chicken into ½-inch strips against the grain for maximum tenderness.
- Arrange chicken on a serving platter and generously drizzle thickened sauce over the top.
- Sprinkle 2 chopped green onions and a handful of sesame seeds as a fresh garnish.
- Serve immediately alongside steamed jasmine rice to catch the delicious sauce.
- Store any remaining chicken in an airtight container in the refrigerator for up to 3 days.
Notes
- Marinate the chicken for at least 2 hours to let the flavors deeply penetrate the meat and tenderize it.
- Use a meat thermometer to ensure the chicken reaches exactly 165F (75C) for perfect food safety and juiciness.
- For gluten-free version, swap regular soy sauce with tamari or coconut aminos to maintain the same rich flavor profile.
- If watching carbs, replace rice with cauliflower rice or serve over a bed of mixed greens for a lighter meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 230 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 75 mg