Prepare a quick and flavorful weeknight meal featuring tender chicken coated in a sticky honey, soy, and garlic glaze, served over steamed rice.
Author:Ahazzam
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:4 servings
Category:Dinner
Method:Pan Frying
Cuisine:Asian-Inspired
Diet:Low Fat
Ingredients
Scale
1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1 cup cooked white or brown rice
2 tablespoons vegetable oil
1/4 cup low-sodium soy sauce
1/4 cup honey
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
Optional garnish: Sliced green onions, sesame seeds
Instructions
In a bowl, combine the chicken pieces with half of the minced garlic and half of the grated ginger. Let it sit while you prepare the sauce.
In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, remaining garlic, and remaining ginger. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 6 to 8 minutes.
Pour the prepared sauce mixture over the cooked chicken in the skillet. Bring the sauce to a simmer.
Stir the cornstarch slurry well and pour it into the simmering sauce. Stir constantly until the sauce thickens into a sticky glaze, about 1 minute.
Remove the skillet from the heat.
To assemble the bowls, divide the cooked rice among serving bowls. Top the rice with the glazed chicken and sauce.
Garnish with sliced green onions and sesame seeds, if desired.
Notes
Use chicken thighs for a more tender result that holds up well to the glaze.
For a complete bowl, add steamed broccoli or snap peas alongside the chicken and rice.
If you prefer a thicker sauce, increase the cornstarch slurry to 1.5 teaspoons of cornstarch mixed with 1.5 tablespoons of water.