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Sticky Honey Chicken

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Sticky Honey Chicken is a delightful, savory-sweet dish that features tender chicken coated in a glossy, flavorful honey glaze. With a perfect balance of sweetness and tang, this dish is ideal for busy weeknights or when you want to impress guests with minimal effort.

Ingredients

500 g (1 lb) chicken thighs or breasts, boneless and skinless, cut into bite-sized pieces

2 tbsp cornstarch

1/2 tsp salt

1/4 tsp black pepper

2 tbsp vegetable oil

1/3 cup honey

3 tbsp soy sauce

1 tbsp rice vinegar or apple cider vinegar

1 tsp sesame oil (optional)

2 garlic cloves, minced

1/2 tsp grated fresh ginger (optional)

1 tsp cornstarch mixed with 1 tbsp water

Toasted sesame seeds (for garnish)

Sliced green onions (for garnish)

Instructions

  1. Toss the chicken pieces with cornstarch, salt, and pepper in a bowl until evenly coated.
  2. Heat vegetable oil in a skillet over medium-high heat.
  3. Cook chicken pieces in a single layer for 4-5 minutes per side until golden and fully cooked. Set the chicken aside.
  4. Reduce the heat to medium. In the same skillet, combine honey, soy sauce, vinegar, sesame oil (if using), garlic, and ginger.
  5. Bring the sauce to a simmer, then add the cornstarch slurry. Stir until the sauce thickens, about 1-2 minutes.
  6. Return the cooked chicken to the skillet and toss to coat the chicken in the sauce. Let it heat through for 2-3 minutes.
  7. Transfer the sticky honey chicken to a serving plate and garnish with toasted sesame seeds and sliced green onions.

Notes

  • Storage: Store leftover sticky honey chicken in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. Stir occasionally until heated through.
  • Variations: Add vegetables like bell peppers, broccoli, or snap peas for a more well-rounded meal.
  • Spicy Version: Add chili flakes or sriracha to the sauce for a spicy kick.
  • Lighter Version: Use skinless chicken breasts and low-sodium soy sauce to reduce the salt content.
  • Freezing: Leftover chicken and sauce can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition

Find it online: https://recipesbyjanet.com/sticky-honey-chicken/