/ 30 Minute Meals / By

Honey Soy Chicken

This honey soy chicken is all about balance — tender chicken coated in a glossy sauce that’s equal parts savory and sweet. The honey caramelizes as it cooks, while soy sauce and garlic give the dish a deep, comforting flavor. A hint of ginger keeps it bright and fresh. It’s the kind of meal that comes together quickly but tastes like you put in extra effort. Pair it with steamed rice and a simple veggie side, and you’ve got a dinner that feels both comforting and satisfying without any fuss.

Jump to Recipe Print Recipe

“Honey, I am chicken?” 

Ingredients

  • 4 boneless, skinless chicken thighs or breasts

  • Salt & pepper, to taste

  • 4 tablespoons corn starch (coating)

  • 1–2 tablespoons neutral oil (e.g. vegetable or canola)

For the sauce:

  • 2 tablespoons honey

  • 3 tablespoons soy sauce

  • 3 garlic cloves, minced

  • 1 tablespoon grated fresh ginger (optional but recommended)

Step by step instructions

  1. Prep the chicken
    Pat 4 boneless thighs or breasts dry. Pound with the back of your knife for thinner slices so it cooks faster

  2. Season
    Lightly season with salt & pepper (go easy on salt — soy sauce is salty).

  3. Coat
    Add cornstarch to a bowl. Toss chicken to coat evenly, shaking off excess. Let it sit 3–5 minutes so the coating hydrates and clings.

  4. Sear
    Heat neutral oil in a large skillet over medium-high and add chicken thighs. Pan-fry for 4-5 minutes on each side. Transfer chicken to a plate; keep the pan on the stove.

  5. Make the sauce
    In a small bowl, mix all the ingredients listed above.

  6. Glaze
    Lower heat to medium. Pour the sauce into the pan and simmer 30–60 seconds, scraping up brown bits. Return chicken (and juices) to the pan and toss. The residual cornstarch on the chicken will help the sauce thicken and turn glossy in about 1–2 minutes. Stir so every piece is coated.

  7. Finish & serve
    Serve with a hot bowl of rice!

honey soy chicken on a plate of rice with cucumbers
Print

Honey Soy Chicken

All time favorite 30 minute meal for a busy weeknight!
Prep Time30 minutes
Total Time30 minutes
Course: Main Course
Yield: 2 servings
Cost: $5

Materials

  • 4 boneless chicken thighs
  • salt and pepper (to taste)
  • 4 tbsp corn starch (for coating)
  • 1-2 tbsp  neutral oil (e.g. vegetable or canola)

For the sauce

  • 2 tbsp honey
  • 3 tbsp soy sauce
  • 3 cloves garlic (minced)
  • 1 tbsp ginger (grated)

Instructions

  • Pat 4 boneless, skinless thighs or breasts dry. Pound with the back of your knife for thinner slices so it cooks faster
  • Lightly season with salt & pepper (go easy on salt — soy sauce is salty).
  • Add cornstarch to a bowl. Toss chicken to coat evenly, shaking off excess. Let it sit 3–5 minutes so the coating hydrates and clings.
  • Heat neutral oil in a large skillet over medium-high and add chicken thighs. Pan-fry for 4-5 minutes on each side. Transfer chicken to a plate; keep the pan on the stove.
  • In a small bowl, mix all the ingredients listed above for the sauce.
  • Lower heat to medium. Pour the sauce into the pan and simmer 30–60 seconds, scraping up brown bits. Return chicken (and juices) to the pan and toss. The residual cornstarch on the chicken will help the sauce thicken and turn glossy in about 1–2 minutes. Stir so every piece is coated.
  • Serve with a hot bowl of rice!

Also try these out!:

  1. Char Siu chicken
  2. Honey Butter Chicken
  3. Creamy Miso Pasta