Honey Garlic Chicken Dinner (Printable)
Tender chicken thighs in a sticky honey-garlic glaze, garnished with sesame seeds and green onions.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs (approximately 1.1 pounds)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon ground black pepper
04 - 2 tablespoons all-purpose flour
→ Sauce
05 - 1/3 cup honey
06 - 1/4 cup low-sodium soy sauce
07 - 4 garlic cloves, minced
08 - 1 tablespoon rice vinegar
09 - 1 teaspoon grated fresh ginger (optional)
→ Cooking and Garnish
10 - 2 tablespoons vegetable oil
11 - 1 tablespoon sesame seeds
12 - 2 green onions, thinly sliced
# How-To:
01 - Pat chicken thighs dry with paper towels. Season evenly with salt and ground black pepper. Lightly coat each piece with all-purpose flour, shaking off any excess.
02 - Heat vegetable oil in a large skillet over medium-high heat. Place chicken thighs in the skillet and cook for 5 to 6 minutes per side, or until golden brown and the internal temperature reaches 165°F. Remove chicken from the pan and set aside.
03 - In a mixing bowl, whisk together honey, low-sodium soy sauce, minced garlic, rice vinegar, and fresh ginger if using, until well combined.
04 - Pour the prepared sauce into the skillet. Simmer for 2 to 3 minutes, scraping up any browned bits from the bottom, until the sauce is fragrant.
05 - Return chicken thighs to the skillet. Spoon sauce over the chicken and simmer for an additional 3 to 5 minutes, turning the pieces occasionally, until thoroughly glazed and heated through.
06 - Transfer chicken to a serving platter. Drizzle with remaining sauce from the skillet. Garnish with sesame seeds and sliced green onions. Serve immediately while hot.
# Expert Tips:
01 -
- The glossy honey garlic glaze clings to every bite so well you might run out of rice to mop it up.
- This one pan dish turns just a few everyday ingredients into something that tastes like a restaurant night, minus the fuss.
02 -
- If you skip drying the chicken, you’ll never get the crusty sear that makes this dish sing.
- Letting the sauce reduce too long turns it into caramel, so pull it off the heat as soon as it’s thickened and glossy.
03 -
- Always let the chicken rest a few minutes before cutting so the juices stay where they belong.
- A teaspoon of chili flakes in the sauce turns this into a dish that’s both sweet and thrillingly spicy.