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A bowl of white rice topped with glazed chicken, broccoli florets, sliced green onions, sesame seeds, and a lime wedge, with chopsticks resting on the side.
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5 from 1 vote

Sticky Honey Ginger Chicken

🍯🫚🧡 Savory with a lightly sweet honey-ginger glaze that perfectly coats the chicken and gives it a craveworthy sticky texture along with a ginger kick! Ready in 20 minutes, one skillet, perfect for busy weeknights, and you can use either chicken breasts or thighs.
Prep Time10 minutes
Cook Time15 minutes
Course: 30-Minute Meals, Chicken, Dinner
Cuisine: Asian, Chicken
Keyword: glazed honey ginger chicken, honey ginger chicken, sticky chicken with honey ginger glaze, sticky honey ginger chicken
Servings: 4
Calories: 420cal

Equipment

Ingredients

Chicken

  • 1.5 pounds boneless skinless chicken thighs (boneless skinless chicken breasts may be substituted and pound to an even thickness)
  • 1-2 teaspoons salt or to taste
  • 1 teaspoon freshly ground black pepper or to taste
  • ⅓ cup cornstarch
  • 2 tablespoon olive oil (vegetable oil may be substituted)

Sticky Honey Ginger Glaze

  • ½ cup low-sodium soy sauce
  • ⅓ cup honey
  • 2 tablespoons fresh ginger finely grated; or to taste (2-3 teaspoons ground ginger may be substituted, or to taste)
  • 1 tablespoon rice vinegar
  • 3 to 4 cloves garlic finely minced

Garnishes

  • 2 tablespoons green onions sliced into rounds or small segments
  • sesame seeds optional and as desired
  • fresh herbs optional and as desired (basil, mint, cilantro, parsley, etc.)
  • red pepper flakes optional and taste to add spiciness
  • lime wedges optional for serving

Instructions

  • Chicken: Pat the chicken dry with paper towels, and then evenly season the chicken evenly with salt and pepper.
    Tip - Make sure to thoroughly pat the chicken thighs dry before seasoning. This helps the cornstarch stick better in the next step, and creates a crispier texture when cooked.
  • To a large bowl, add the cornstarch and then lightly coat each piece of chicken on both sides with the cornstarch. Shake off the excess. Tip – It's very important to shake off access cornstarch because if you don't, it will make a gummy mess in your skillet.
    A plate of raw chicken pieces coated in flour sits on a countertop, surrounded by green onions, fresh ginger, a small bowl of oil, and a green napkin.
  • To a large skillet, add the oil, chicken, and cook over medium high heat for 5-7 minutes turning occasionally, and cook uuntil the chicken is golden brown, and cooked through to 165F. Take the temperature with a thermometer, do not guess.
    Do not overcrowd your skillet and if your skillet is on the smaller side, cook in batches.
    Six pieces of seasoned, cooked chicken thighs in a white skillet, with green onions, ginger, and a bowl of sauce nearby.
  • When the chicken is fully cooked, remove it from the skillet, and set it aside on a plate. Do not wash out the skillet; set aside momentarily.
    Bowls with soy sauce, minced ginger, minced garlic, rice vinegar, and honey with a dipper are arranged on a light surface next to green onions and a green cloth.
  • Glaze: To a medium bowl, add all of the glaze ingredients, and whisk to combine.
    A bowl of shredded ginger and chili oil marinade with a spoon, placed on a light surface next to green onions and a piece of ginger.
  • Reduce the heat to medium or medium-low, add the glaze to the skillet, and simmer for 2-3 minutes, or until slightly thickened; whisk nearly continuously. Tip - The cornstarch residue in the skillet will help the sauce to thicken.
    A white pot filled with a red, oily sauce containing visible herbs and spices. Green onions and ginger root are placed nearby on the countertop.
  • Combine: Add the chicken back into the skillet, flip and toss it around a few times to coat it uniformly with the glaze. Allow it to cook for 1-2 minutes to help the glaze really soak into the chicken.
    Six pieces of cooked chicken in a white skillet with a brown sauce. Green onions and fresh ginger are nearby on the counter.
  • Garnish: As desired, evenly spring, with green onions, and any optional garnishes such as sesame seeds, fresh herbs, red pepper flakes.
    Cooked chicken thighs glazed in a brown sauce, garnished with sesame seeds, sliced green onions, and lime wedges in a round white skillet. Rice and honey are nearby.
  • Serve: With optional lime wedges, broccoli, carrots, rice, etc.
    Chopsticks holding a piece of glazed chicken with sesame seeds and green onion, above a bowl of white rice and broccoli.

Notes

Storage: Chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently in the microwave for about 30 seconds, or as desired.

Nutrition

Serving: 1serving | Calories: 420cal | Carbohydrates: 37g | Protein: 36g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 1884mg | Potassium: 591mg | Fiber: 1g | Sugar: 24g | Vitamin A: 77IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 2mg
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