Ingredients
- 2 lb boneless skinless chicken thighs, patted dry
- 1.5 tsp kosher salt
- 1/2 tsp black pepper
- 1.5 tbsp cornstarch
- 1.5 tbsp neutral oil (avocado or canola)
- 1/3 cup honey
- 3 tbsp low-sodium soy sauce (or tamari)
- 1 tbsp rice vinegar (or lime juice)
- 4–5 cloves garlic, minced
- 1 tsp fresh grated ginger (optional)
- 1/4–1/2 tsp red pepper flakes (optional)
- 1/4 cup water
- 1 tsp cornstarch (for slurry)
- cooked rice or noodles, for serving (optional)
- steamed broccoli or snap peas, for serving (optional)
Equipment
- 12-inch skillet
- tongs
- small bowl For slurry
- whisk For sauce
Method
- Season & dust – In a bowl, toss chicken with salt, pepper, and cornstarch until lightly coated.
- Sear – Heat oil in a 12-inch skillet over medium-high. Sear chicken 3–4 minutes per side until deep golden and cooked through (170–175°F for thighs). Transfer to a plate; keep warm.
- Make sauce – Lower heat to medium. In the skillet add honey, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes. Bubble 30 seconds, scraping browned bits. Whisk water with 1 tsp cornstarch, then stir into the pan; simmer 30–60 seconds until glossy.
- Coat & serve – Return chicken and toss 1–2 minutes to lacquer. Rest 2 minutes. Spoon over rice with extra sauce.
Nutrition
Calories: 365kcalCarbohydrates: 26gProtein: 35gFat: 13gSaturated Fat: 2gCholesterol: 145mgSodium: 760mgPotassium: 420mgSugar: 22gVitamin A: 50IUVitamin C: 3mgCalcium: 20mgIron: 1.2mg
Notes
Air Fryer: 400°F (205°C) for 12–14 min, flipping at 8 min. Toss hot chicken in cooked sauce.
Oven: 425°F (220°C) for 18–22 min; broil 1–2 min. Warm sauce separately; toss to coat.
Gluten-free: Use tamari or coconut aminos.
Breasts option: Butterfly thick breasts; cook to 160°F, rest 5 min, then sauce.
Meal prep: Cools and reheats well; add a splash of water when reheating to loosen sauce.
Make it lighter: Serve with steamed veg/cauliflower rice; use low-sodium tamari.
Oven: 425°F (220°C) for 18–22 min; broil 1–2 min. Warm sauce separately; toss to coat.
Gluten-free: Use tamari or coconut aminos.
Breasts option: Butterfly thick breasts; cook to 160°F, rest 5 min, then sauce.
Meal prep: Cools and reheats well; add a splash of water when reheating to loosen sauce.
Make it lighter: Serve with steamed veg/cauliflower rice; use low-sodium tamari.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!