The best honey ginger glazed chicken recipe
Try our delicious and easy-to-make honey ginger glazed chicken recipe. Tender chicken is coated in a sweet and tangy glaze that caramelizes beautifully. Served with freshly cooked rice it makes a perfect weeknight dinner that will become a family favorite in no time.
Servings: 4 people
Ingredients
Honey Ginger Chicken Glaze
- 4 tablespoons soy sauce use tamari if gluten-free
- 1 teaspoon honey
- 1 teaspoon grated ginger
- 2-3 garlic cloves, grated or pressed
- 1/2 lime, juiced
Chicken and veggies
- 6 boneless chicken thighs, skin on
- 3-4 tablespoons butter or extra virgin olive oil
- 1/2 cup broccoli florets
- 1/2 cup thinly sliced snow peas
Instructions
- In a small bowl, combine soy sauce, honey, minced garlic, and ginger. Mix well and set aside.4 tablespoons soy sauce, 1 teaspoon honey, 1 teaspoon grated ginger, 2-3 garlic cloves, grated or pressed, 1/2 lime, juiced
- Season chicken thighs with salt and black pepper, then coat each piece in corn or rice flour.
- Heat a large skillet over medium-high heat. Once hot, carefully place the chicken thighs in the skillet, skin-side down. Cook for 7-8 minutes on each side until nearly cooked through. Transfer chicken to a plate and set aside.
- Remove any excess fat from the skillet. Add the ginger honey sauce and let it simmer for a couple of minutes.
- Return the chicken to the skillet, coating it with the sauce. Cook for a few more minutes on each side until fully cooked through. Remove chicken from skillet and set aside.
- Add assorted vegetables to the skillet along with the reserved sauce. Cook for 2-3 minutes, stirring occasionally until vegetables are tender and coated with the sauce.
- Serve the glazed chicken alongside vegetables. Enjoy!
Notes
- Control Sauce Thickness: To achieve the desired consistency of the sauce, adjust the cooking time accordingly. If the sauce is too thin, simmer it for a few more minutes until it thickens slightly. Conversely, if it becomes too thick, you can thin it out with a splash of water or chicken broth.
- Don't Overcook: To ensure juicy and tender chicken, be careful not to overcook it. Cook the chicken just until it's cooked through, as overcooking can result in dry meat. Use a meat thermometer to check for an internal temperature of 165°F (75°C), and remove the chicken from the skillet promptly once it reaches this temperature.
