Honey Garlic Chicken (Printable)
Pan-seared chicken thighs coated in a honey-garlic glaze, finished with sesame seeds and sliced green onions.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs (about 1.1 lbs)
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 fresh ginger, grated (optional)
→ Cooking
10 - 2 tablespoons vegetable oil
11 - 1 tablespoon sesame seeds, for garnish
12 - 2 green onions, sliced, for garnish
# How To Make:
01 - Pat chicken thighs dry with paper towels. Season thoroughly on both sides with salt and black pepper. Lightly coat each piece with all-purpose flour, shaking off any excess.
02 - In a large skillet, heat vegetable oil over medium-high heat. Add the prepared chicken thighs and cook for 5 to 6 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.
03 - In a mixing bowl, whisk together honey, low-sodium soy sauce, minced garlic, rice vinegar, and grated fresh ginger until well combined.
04 - Pour the sauce mixture into the skillet. Simmer over medium heat for 2 to 3 minutes, stirring to release any browned bits from the bottom of the pan.
05 - Return the browned chicken thighs to the skillet. Spoon sauce over the chicken and simmer for 3 to 5 minutes, turning occasionally, until chicken is evenly glazed and heated through.
06 - Transfer the glazed chicken to a serving platter. Garnish with sesame seeds and sliced green onions. Serve immediately while hot.
# Expert Tips:
01 -
- The sauce caramelizes into a glossy, fragrant glaze that sticks perfectly to every bite of chicken.
- It’s an easy weeknight dinner that feels special enough for company (and won’t leave you with a mountain of dishes).
02 -
- If you crowd the pan, the chicken will steam, not sear.
- Stirring the sauce constantly as it simmers prevents scorching and keeps the texture glossy.
03 -
- Use freshly grated ginger if you like a spicy kick; jarred ginger never hits the same notes.
- Letting the sauce bubble down until it’s thick enough to coat the back of a spoon makes the texture unforgettable.