Sticky Honey Soy Chicken Thighs
Sticky honey soy chicken thighs are a quick skillet dinner with a glossy, sweet-savory glaze. Garlic and ginger give the sauce warmth, while rice vinegar keeps it from becoming overly sweet.
Boneless, skinless chicken thighs cook quickly and stay tender. Serve with steamed rice so the extra sauce has somewhere to go.
Recipe overview
- Servings: 4
- Estimated preparation: 10 minutes
- Estimated cooking: 25 minutes
- Estimated total: 35 minutes
- Equipment: Large skillet, food thermometer
Ingredients
- 700 g boneless, skinless chicken thighs
- ½ teaspoon fine salt
- ½ teaspoon black pepper
- 1 tablespoon neutral oil
- 3 tablespoons honey
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 3 garlic cloves, minced
- 1 tablespoon finely grated fresh ginger
- 1 teaspoon sesame oil, optional
- 2 spring onions, sliced, to serve
- Sesame seeds, to serve
Instructions
- Pat the chicken dry and season lightly with salt and pepper.
- Heat the oil in a large skillet over medium-high heat. Cook the chicken for approximately 5–6 minutes per side, until golden and cooked through.
- Check the thickest piece. Chicken should reach 74°C/165°F. Transfer to a clean plate if needed while making the sauce.
- Reduce the heat to medium-low. Add the honey, soy sauce, vinegar, garlic, and ginger to the skillet.
- Simmer for 2–4 minutes, stirring often, until slightly thickened. Do not let it burn.
- Return the chicken to the pan and turn to coat in the glaze for 1–2 minutes.
- Finish with sesame oil, spring onions, and sesame seeds. Serve with rice and vegetables.
Cooking tips and substitutions
- If the sauce thickens too quickly, add 1–2 tablespoons water.
- Use tamari for a gluten-free option, checking the label for suitability.
- Bone-in thighs can be used, but they will need longer cooking.
- Add a small amount of chili flakes or sriracha for heat.
Serving suggestions
Serve with jasmine rice, steamed broccoli, or quick-pickled cucumber. For another easy chicken dinner, try Chicken and Chorizo Traybake.
Use a thermometer to check doneness: FoodSafety.gov safe cooking temperatures.
