Ingredients
Equipment
Method
- Pat the chicken thigh pieces dry and season lightly with salt and pepper.
- Heat vegetable oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook for 4-5 minutes, stirring occasionally, until golden brown and cooked through. Remove from the skillet and set aside.
- Reduce the heat to medium. Add the minced garlic and grated ginger to the skillet and cook for about 30 seconds until fragrant.
- Pour in the soy sauce and honey. Stir to combine and bring the mixture to a simmer. Allow it to bubble gently for 2-3 minutes, stirring occasionally, until the glaze has thickened slightly.
- Return the cooked chicken to the skillet. Toss to coat the chicken completely in the sticky glaze. Garnish with sesame seeds and sliced green onions before serving.
Nutrition
Notes
For a gluten-free version, substitute the soy sauce with tamari or coconut aminos.
For a bit of heat, add 1/2 teaspoon of red pepper flakes to the glaze.
For a bit of heat, add 1/2 teaspoon of red pepper flakes to the glaze.
