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Honey-Ginger Chicken

4 servings
asian chicken

Ingredients

  • 1.5 tablespoons honey
  • 1.5 tablespoons hoisin sauce
  • 1.5 teaspoons rice vinegar
  • 1.0 tablespoons soy sauce (optional, for extra umami)
  • 0.25 teaspoon salt
  • 0.25 teaspoon ground pepper
  • 1.0 pound boneless, skinless chicken thighs (cut into 1-inch pieces)
  • 2.0 tablespoons canola oil (divided)
  • 1.0 piece fresh ginger (2-inch, peeled and cut into thin matchsticks)
  • 3.0 garlic cloves (minced)
  • 0.5 teaspoon red pepper flakes (optional, for heat)
  • lime wedges (for serving)
  • toasted sesame seeds or chopped peanuts (for garnish)
  • sliced scallions or fresh cilantro (for garnish)

Instructions

  1. Step 1: In a medium bowl, whisk together the honey, hoisin sauce, rice vinegar, soy sauce (if using), salt, and pepper until combined. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).
  2. Step 2: Heat 1 tablespoon of oil in a large wok or skillet over high heat. Remove half the chicken from the marinade and sear, stirring often, until golden brown and cooked through (3-4 minutes). Transfer to a plate.
  3. Step 3: Add the remaining 1 tablespoon of oil to the pan. Cook the rest of the chicken in the same way, reserving the marinade. Transfer the second batch to the plate with the first batch.
  4. Step 4: Lower the heat slightly. Add the ginger matchsticks and minced garlic to the pan, stirring frequently until fragrant (about 30 seconds). If you want some spice, add the red pepper flakes at this point.
  5. Step 5: Return all the cooked chicken to the pan along with any juices from the plate. Add the reserved marinade. Stir constantly for 2-3 minutes until the sauce thickens slightly and coats the chicken evenly. If it thickens too quickly, add a splash of water or chicken broth.
  6. Step 6: Remove from heat. Squeeze fresh lime juice over the chicken and stir gently. Serve the chicken over jasmine rice, and sprinkle with toasted sesame seeds or chopped peanuts for crunch. Garnish with sliced scallions or fresh cilantro for brightness.
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