Sticky Honey Chicken

$- 500g chicken thighs, boneless and skinless - 1/4 cup honey - 3 tablespoons soy sauce - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 3 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1/2 teaspoon red pepper flakes (optional) - 1 tablespoon sesame seeds - 2 green onions, sliced The main ingredients drive the flavor of Sticky Honey Chicken. Chicken thighs give a juicy bite. Honey adds sweetness, while soy sauce brings a savory touch. Rice vinegar adds a hint of tang. Sesame oil gives a unique nutty flavor. For extra depth, I add garlic and ginger. These ingredients make the dish fragrant and exciting. If you like spice, add red pepper flakes for some heat. Garnishes like sesame seeds and green onions finish the dish. They add crunch and color. The full recipe shows how to bring all these elements together. You will love making this dish! First, grab a medium bowl. In the bowl, mix together these ingredients: - 1/4 cup honey - 3 tablespoons soy sauce - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 3 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1/2 teaspoon red pepper flakes (optional) Mix well until everything is combined. This marinade will give your chicken a sweet and tangy flavor. Next, take your chicken thighs. Cut them into bite-sized pieces if you haven't already. Add the chicken to the marinade in the bowl. Make sure all the pieces are coated. Let it sit for at least 30 minutes. If you have time, refrigerate it for up to 2 hours. This helps the flavors soak in better. Now, heat a large non-stick skillet over medium-high heat. Remove any excess marinade from the chicken pieces. Place them in the skillet, but do not crowd them. Cook the chicken for about 4-5 minutes on each side. You want them golden brown and fully cooked. If needed, cook in batches to keep space. While the chicken cooks, mix 2 tablespoons of cornstarch with 2 tablespoons of water in a small bowl. This creates a slurry. Once all the chicken is cooked, add it back to the skillet. Pour the remaining marinade over the chicken and let it simmer for 2-3 minutes. Finally, stir in the cornstarch slurry. Cook for another minute until the sauce thickens and becomes sticky. Make sure everything is well coated. Now your Sticky Honey Chicken is ready to serve! To get a great sauce, use cornstarch slurry. This mix helps thicken your sauce. It makes it sticky and coats the chicken well. Mix two tablespoons of cornstarch with two tablespoons of water. Stir it until smooth. Add this slurry to your pan after cooking the chicken. Let it cook for a minute. This step is key for that perfect finish. You can cook Sticky Honey Chicken in a skillet or the oven. I prefer the skillet for a quick and crispy result. It gives the chicken a nice brown color. A skillet also allows you to control the heat. If you want to use the oven, preheat it to 200°C (400°F). Spread the chicken on a baking sheet. Bake for about 20 minutes, flipping halfway through. Both methods work well, but the skillet is faster! Marinating is important for flavor. I suggest marinating for at least 30 minutes. If you have time, let it sit for up to 2 hours. This allows the chicken to absorb all the yummy flavors from the marinade. The longer you marinate, the better it tastes. Just don’t go overboard; 2 hours is the max for safety. {{image_2}} You can switch up the protein in Sticky Honey Chicken. If you want a leaner option, try chicken breast. For a different flavor, you can use turkey or tofu. If you prefer a sweetener swap, use maple syrup or agave nectar instead of honey. These changes can keep the dish exciting. Adding different spices can give your dish a unique twist. Consider mixing in some smoked paprika or cumin for warmth. You can also add a dash of soy sauce for a deeper umami flavor. For a zesty kick, try adding lime juice or zest. These options can make your Sticky Honey Chicken even more fun. Sticky Honey Chicken pairs well with many sides. Serve it with steamed rice or fluffy quinoa to soak up the sauce. Add some roasted vegetables or a fresh salad for crunch. Noodles tossed in sesame oil also make a great side. These choices will round out your meal nicely. For more details, check out the Full Recipe. To keep your Sticky Honey Chicken fresh, store it in an airtight container. This helps lock in flavors. Make sure the chicken cools down first. Place it in the fridge if you plan to eat it within three days. If you want to keep it longer, consider freezing it. Freezing is a great way to save this dish. First, let the chicken cool completely. Then, divide it into smaller portions. Use freezer-safe bags or containers. Squeeze out as much air as possible to prevent freezer burn. Label the bags with the date. You can freeze Sticky Honey Chicken for up to three months. To reheat, it’s best to use the stove or microwave. If using the stove, place the chicken in a skillet over low heat. Add a splash of water or broth to keep it moist. Stir occasionally until heated through. If using a microwave, cover the chicken with a damp paper towel. Heat in short bursts of 30 seconds, stirring in between to avoid drying it out. Enjoy every sticky, sweet bite! Yes, you can use chicken breast. Chicken thighs are juicier and more flavorful. They stay tender while cooking. Chicken breast may dry out if overcooked. If you choose breast, watch the cooking time closely. Cook it for about 4-5 minutes on each side, just like thighs. You may also need to add some oil to keep it moist. Sticky Honey Chicken can be mild or spicy. The heat comes from red pepper flakes. If you like heat, add the full teaspoon. If you prefer less spice, use half or skip it. The honey balances the spice, making it tasty for everyone. You can always serve extra hot sauce on the side for those who want more heat. Sticky Honey Chicken pairs well with many sides. Here are some great options: - Steamed rice - Fried rice - Noodles - Stir-fried vegetables - A fresh salad These sides help create a complete meal. You can also serve it with a light dipping sauce for added flavor. For the full recipe, check out the details above. This guide covered how to make Sticky Honey Chicken. We explored key ingredients, from tender chicken thighs to the flavorful marinade. You learned best cooking methods, tips for achieving the perfect sauce, and alternatives to customize the dish. Proper storage and reheating methods were also discussed for leftovers. In summary, this recipe is simple yet packed with taste. Enjoy experimenting with flavors and serving it alongside your favorite sides to make it your own. Happy cooking!$

Delight your taste buds with this easy Sticky Honey Chicken recipe! Perfect for a quick weeknight dinner, this dish features tender chicken thighs in a sweet and savory honey marinade that you'll crave. With simple ingredients like soy sauce and garlic, whipping up a flavorful meal is a breeze.

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Ingredients

500g chicken thighs, boneless and skinless, cut into bite-sized pieces

1/4 cup honey

3 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon sesame oil

3 cloves garlic, minced

1 teaspoon fresh ginger, grated

1/2 teaspoon red pepper flakes (optional, for heat)

2 tablespoons cornstarch

2 tablespoons water

1 tablespoon sesame seeds (for garnish)

2 green onions, sliced (for garnish)

Instructions

In a medium bowl, mix together the honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using) to create the marinade.

Add the chicken pieces to the marinade and let it sit for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.

After marinating, heat a large non-stick skillet over medium-high heat. Remove excess marinade from the chicken pieces and place them in the skillet.

Cook the chicken for about 4-5 minutes on each side until golden brown and cooked through. Ensure the pieces are not overcrowded in the skillet; you may need to do this in batches.

While the chicken cooks, mix the cornstarch and water in a small bowl to create a slurry.

Once all the chicken is cooked, return all the pieces to the skillet. Pour the remaining marinade over the chicken and let it simmer for 2-3 minutes.

Stir in the cornstarch slurry to the skillet, and cook for another minute or until the sauce thickens and becomes sticky. Stir to coat the chicken evenly.

Remove from heat and garnish with sesame seeds and sliced green onions before serving.

Prep Time: 30 minutes | Total Time: 50 minutes | Servings: 4