Sticky Honey Chicken

by 30MinuteMeals
Prep: 10m
Cook: 15m
poultry
Sticky Honey Chicken - Image

Sign in to see ingredients

Create a free account to unlock this content

Sign In to Continue

Don't have an account? Sign up free

Ingredients
Servings:4
1 1/2lbchicken breast
1/2tspsalt
1/2tspblack pepper
3tbspcornstarch
1tbspvegetable oil
1/3cuphoney
2tbspchicken broth
2tbspsoy sauce
2tspfresh ginger
1tspsriracha
3garlic
green onion
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Prep the chicken

    Pat the chicken dry and cut into bite-size pieces. Season with the salt and pepper, add the cornstarch, and toss until every piece is coated. That coating is what gives you the crisp, sticky exterior, so don't skip it.

  1. 2

    Whisk the sauce

    In a small bowl, whisk the honey, chicken broth, soy sauce, grated ginger, 2 teaspoons cornstarch, sriracha, and minced garlic until smooth. Set it right next to the stove so it's ready to go.

  2. 3

    Sear the chicken

    Heat the oil in a large skillet over medium-high. Cook the chicken in a single layer, working in batches so it browns instead of steams, about 5 to 6 minutes until no pink remains. Move it to a plate.

  3. 4

    Build the glaze

    Re-whisk the sauce and pour it into the hot skillet. Bring to a simmer over medium and whisk about 1 minute until it thickens and turns glossy.

  4. 5

    Finish

    Return the chicken to the pan and toss to coat in the sticky sauce. Scatter sliced green onions over the top and serve right away over rice.

Sign in to see all instructions

Create a free account to unlock this content

Sign In to Continue

Don't have an account? Sign up free

Sticky Honey Chicken

Created by: 30MinuteMeals

Prep Time: 10m
Cook Time: 15m
Servings: 4

Ingredients

  • 1 1/2 lb chicken breast
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp cornstarch
  • 1 tbsp vegetable oil
  • 1/3 cup honey
  • 2 tbsp chicken broth
  • 2 tbsp soy sauce
  • 2 tsp fresh ginger
  • 1 tsp sriracha
  • 3 garlic
  • green onion

Instructions

  1. Prep the chickenPat the chicken dry and cut into bite-size pieces. Season with the salt and pepper, add the cornstarch, and toss until every piece is coated. That coating is what gives you the crisp, sticky exterior, so don't skip it.
  2. Whisk the sauceIn a small bowl, whisk the honey, chicken broth, soy sauce, grated ginger, 2 teaspoons cornstarch, sriracha, and minced garlic until smooth. Set it right next to the stove so it's ready to go.
  3. Sear the chickenHeat the oil in a large skillet over medium-high. Cook the chicken in a single layer, working in batches so it browns instead of steams, about 5 to 6 minutes until no pink remains. Move it to a plate.
  4. Build the glazeRe-whisk the sauce and pour it into the hot skillet. Bring to a simmer over medium and whisk about 1 minute until it thickens and turns glossy.
  5. FinishReturn the chicken to the pan and toss to coat in the sticky sauce. Scatter sliced green onions over the top and serve right away over rice.

Notes & Tips

Three things make this work: coat the chicken in cornstarch so it crisps, cook it in batches so it actually browns instead of steaming, and have the sauce whisked and waiting before the pan gets hot. The whole thing moves fast once you start. Sriracha is your dial here, one teaspoon is mild, so bump it up if you like heat. Serve over rice or quick noodles and dinner's done in under half an hour.