Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- ¼ cup honey
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp apple cider vinegar
- 1 tsp crushed red pepper flakes
- ½ tsp black pepper, freshly cracked
- 1 tbsp cornstarch (optional, for thickening)
- Fresh cilantro and sliced jalapeños for garnish
Instructions
- Pat chicken dry and season lightly with salt.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 4–5 minutes per side until golden brown.
- Push chicken to side; add garlic and ginger to the pan. Stir 30 seconds until fragrant.
- Stir in honey, soy sauce, vinegar, red pepper flakes, and black pepper. Bring to a simmer.
- If using cornstarch, Mix with 1 tbsp cold water and stir into sauce. Simmer 2 minutes until glossy and thickened.
- Serve immediately, garnished with cilantro and jalapeños.
Notes
- For extra heat, add 1 tsp gochujang or sriracha with the sauce.
- Can use chicken breast, but thighs stay juicier.
- Pair with steamed rice, stir-fried veggies, or roasted sweet potatoes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: High Protein
Nutrition
- Serving Size: 1 serving (about 6 oz)
- Calories: 312 Kcal
- Sugar: 14g
- Sodium: 612mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 97mg