Spicy Honey Garlic Chicken Thighs

1Ingredients

• 1.5 poundsBoneless, Skinless Chicken Thighs
• 0.3 cupHoney
• 0.3 cupLow Sodium Soy Sauce
• 4 clovesGarlic, minced
• 1 tablespoonFresh Ginger, grated
• 1 tablespoonSriracha or Chili Garlic Sauce
• 1 tablespoonRice Vinegar
• 1 teaspoonSesame Oil
• 1 tablespoonOlive Oil or Vegetable Oil
• 1 teaspoonCornstarch
• 1 tablespoonWater
• 0.5 teaspoonSalt
• 0.3 teaspoonBlack Pepper
• 2 stalksGreen Onions, sliced
• 1 teaspoonSesame Seeds

2Instructions

1. 1

   In a medium bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, sriracha (or chili garlic sauce), rice vinegar, and sesame oil until well combined. Set aside.

   ⏱ 5 min
2. 2

   Pat the chicken thighs completely dry with paper towels. Season lightly on both sides with salt and black pepper.

   ⏱ 2 min
3. 3

   Heat the olive oil (or vegetable oil) in a large skillet or frying pan over medium-high heat. Once hot, add the chicken thighs and sear for 5-7 minutes per side, until golden brown and cooked through to an internal temperature of 1650F (740C). Remove the chicken from the skillet and set aside on a plate.

   ⏱ 14 min
4. 4

   In a small bowl, whisk the cornstarch and 1 tablespoon of water together until smooth. Pour the prepared honey garlic sauce from Step 1 into the hot skillet. Bring to a simmer, then stir in the cornstarch slurry. Cook, stirring constantly, for 1-2 minutes until the sauce thickens to a glossy, glaze-like consistency.

   ⏱ 3 min
5. 5

   Return the seared chicken thighs to the skillet with the thickened sauce. Turn and toss the chicken to coat each piece thoroughly in the sticky glaze. Cook for another 1-2 minutes, ensuring the chicken is fully warmed through and beautifully coated.

   ⏱ 2 min
6. 6

   Garnish with sliced green onions and sesame seeds. Serve immediately with steamed rice, noodles, or your favorite roasted vegetables.

   ⏱ 1 min