Mouth-Watering Chicken
Tender chicken thighs glazed in a glossy, spicy-sweet sauce with soy, ginger, and garlic. Ready in under 30 minutes with minimal fuss.
- Total time
- 25 min
- Servings
- 2
- Calories
- 320
- Protein
- 38g
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Instructions
- 1
Pat the chicken thighs dry using paper towels, pressing firmly on both sides until no moisture remains, so they will sear properly and brown.
- 2
Mince the garlic until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.
- 3
Mince the fresh ginger into pieces about the same size as the garlic, using a cutting board and sharp knife.
- 4
In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon honey until the honey dissolves, creating the sauce.
- 5
Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat for 90 seconds until the oil shimmers and slides quickly when you tilt the pan.
- 6
Place the chicken thighs skin-side down into the hot skillet, pressing gently with a spatula for 5 seconds so they make contact with the pan.
- 7
Sear the chicken undisturbed for 6 minutes, watching for the surface to turn the color of warm honey with darker edges and listening for a steady sizzle.
- 8
Flip each chicken thigh over using tongs, then sear the opposite side for 4 minutes until the surface is golden brown.
- 9
Push the chicken to the sides of the skillet, creating a clear space in the center of the pan.
- 10
Add the minced garlic and minced ginger to the center space, then stir constantly for 30 seconds until the mixture smells strongly fragrant.
- 11
Pour the soy sauce mixture over the chicken, tilting the pan to distribute it evenly, then bring the liquid to a gentle bubble over medium heat.
- 12
Simmer uncovered for 5 minutes, tilting the pan occasionally to baste the chicken with the sauce, until the liquid thickens and coats the chicken.
Tools you’ll need
- 12-inch skillet
- paper towels
- cutting board
- sharp knife
- small bowl
- whisk
- spatula
- tongs
- measuring spoons
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