Quick Honey Ginger Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
3 skinless and boneless chicken thighs
02 -
Cornstarch for coating
03 -
Salt and pepper to taste
→ Sauce
04 -
3 garlic cloves, minced
05 -
1 inch ginger, minced
06 -
4 tablespoon light soy sauce
07 -
2 tablespoon runny honey
08 -
100ml chicken stock
09 -
Cooking oil for frying
→ For Serving
10 -
2 servings cooked rice
11 -
2 scallions, finely sliced
# Instructions:
01 -
Season chicken thighs with salt and pepper. Coat thoroughly in cornstarch on a plate.
02 -
Heat oil in a non-stick pan over medium-low heat. Fry chicken for 4 minutes each side. Remove chicken, wipe pan clean, and add fresh oil.
03 -
Fry ginger and garlic for 2 minutes until fragrant. Add soy sauce, honey, and chicken stock. Stir well.
04 -
Return chicken to pan and cook 5 minutes more, flipping halfway, until sauce thickens and chicken is golden. Serve over rice with sliced scallions.
# Notes:
01 -
Adjust frying time by 1-2 minutes depending on chicken thigh size
02 -
Double sauce ingredients if you prefer more sauce
03 -
Can be stored in fridge for up to 4 days or frozen