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honey soy chicken on a plate of rice with cucumbers
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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!