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This 20-minute Honey Ginger Chicken delivers tender, juicy chicken thighs in a glossy sauce that perfectly balances sweet honey with fragrant ginger and garlic. The cornstarch coating creates a light crust that helps the sauce cling to each piece. Quick enough for weeknight dinners but impressive enough for guests, this dish proves that minimal ingredients and time can produce maximum flavor. The sauce reduces to a sticky glaze that's perfect over rice or noodles.
Each time I make this, the aroma of ginger and garlic reminds me why it's become my go-to weeknight recipe. The secret lies in proper cornstarch coating and sauce reduction.
Essential Ingredients Selection
- Boneless chicken thighs provide juicier results than breast
- Fresh ginger and garlic create aromatic base
- Light soy sauce adds depth without overpowering
- Quality honey ensures perfect glaze
Through testing, I've found that room temperature chicken coats more evenly and cooks more consistently.
Detailed Cooking Instructions
- 1. Season chicken thighs
- with salt and pepper. Place cornstarch on plate, coat each thigh thoroughly. Shake off excess. Let coated chicken rest 5 minutes for cornstarch to adhere properly. Heat non-stick pan over medium-low heat with 2 tablespoons oil until shimmering.
- 2. Cook chicken
- 4 minutes per side until golden brown. Don't move chicken for first 3 minutes to develop crust. Check color - should be deep golden, not dark brown. Remove chicken, wipe pan clean but leave any golden bits.
- 3. Return pan to medium heat.
- Add fresh oil, grated ginger and minced garlic. Cook 2 minutes until fragrant, stirring constantly to prevent burning. Ginger should soften but not brown.
- 4. Pour in light soy sauce, honey, and chicken stock.
- Whisk until well combined. Bring to gentle simmer, cook 2 minutes until slightly reduced. Sauce should coat back of spoon.
- 5. Return chicken to pan.
- Simmer 5 minutes, flipping halfway, until sauce thickens to glaze consistency and chicken reaches 165°F internal temperature. Baste chicken frequently with sauce.
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Storage Solutions
Store leftover chicken in airtight container up to 4 days in refrigerator. Keep sauce separate to prevent chicken from becoming soggy. For freezing, place individual portions in freezer bags, removing as much air as possible. Freeze up to 3 months. Thaw overnight in refrigerator. When reheating, prepare fresh sauce for best results.
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Serving Suggestions
Serve hot over steamed jasmine rice for optimal sauce absorption. Garnish with thinly sliced scallions, toasted sesame seeds, and extra sauce. Add quick-pickled cucumbers or edamame for freshness and texture contrast. For a complete meal, serve with stir-fried vegetables like bok choy or broccoli.
Troubleshooting Tips
If sauce is too thick, add chicken stock one tablespoon at a time. For thin sauce, simmer longer or add cornstarch slurry (1 teaspoon cornstarch mixed with 2 tablespoons cold water). If chicken browns too quickly, lower heat and add splash of stock. Prevent sticking by ensuring pan is hot before adding chicken.
Make-Ahead Strategies
Prepare sauce up to 3 days ahead. Mix cornstarch coating spices in advance. For meal prep, cook chicken slightly under, then reheat with fresh sauce. Have garnishes ready and stored properly. When entertaining, have all components measured and ready for quick assembly.
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Frequently Asked Questions
- → Can I use chicken breast instead of thighs?
- Yes, but reduce cooking time to 3 minutes per side to keep it juicy as chicken breast cooks faster than thighs
- → Why coat the chicken in cornstarch?
- Cornstarch creates a crispy coating and helps thicken the sauce as it cooks
- → Can I make extra sauce?
- Yes! Double the sauce ingredients (soy sauce, honey, stock) if you like more sauce with your rice
- → How do I store leftovers?
- Keep in an airtight container in the fridge for up to 4 days or freeze for longer storage
- → What sides go well with this?
- Rice, noodles, or greens like broccoli, pak choi, or edamame beans work great