Sticky, sweet, garlicky chicken that tastes like it came out of a takeout bag. It doesn't. It came out of your pan, in fifteen minutes, with a bottle of soy sauce and a jar of honey.
What You Need
Serves
4
- 1.5 lb chicken thighs, boneless, skinless, cubed
- 1/3 cup honey
- 1/4 cup soy sauce
- 6 cloves garlic, minced
- 1 tablespoon rice vinegar
How to Make It
- 1
Heat a tablespoon of neutral oil in a large skillet over medium-high. Season chicken with salt and pepper and sear in a single layer, 4 minutes per side, until golden and cooked through. Transfer to a plate.
- 2
Drop heat to medium. Add garlic to the empty pan and stir 30 seconds — do not let it burn. Pour in honey, soy, and vinegar. Whisk and simmer 2–3 minutes until it thickens into a glaze that coats the back of a spoon.
- 3
Return chicken to the pan and toss until every piece is lacquered. Serve over rice with the extra sauce spooned on top.
