This one is dee-licious. With the same, much loved flavor profile of honey garlic shrimp, we get to enjoy everyone’s favorite sauce with boneless, skinless chicken thighs or breasts. It’s simple to cook, quick and easy, but full of yum. And it’s 20-25 minutes (depending on the thickness of your chicken) from prep to table without lacking in flavor. Great for those quick weeknight dinners.
Even though we patted the chicken dry with paper towels earlier, there might still be some angry spitting from the oil. So it’s always worth it to invest in a splatter guard. And wear an apron! Once it’s all cooked, drain the chicken on some paper towels and remove any excess oil from the pan. Reduce the heat to medium-low. Mix your sauce ingredients, toss the chicken back in and pour the sauce over the chicken. Make sure to keep the heat on medium-low as boiling the sauce too fast will burn and harden it into a sticky mess. And even though sticky sauce sounds great, burning it changes the sweetness of the honey to bitterness. It’s not too tasty.
Flip the chicken in the sauce to coat both sides and once the sauce has reduced, we’re done. That’s it! Go enjoy your glazed chicken and brag about how you’re a cooking expert. There’s no need to tell anyone it was only five ingredients! 😉
1 lb. boneless, skinless chicken thighs/breasts
1 teaspoon garlic, minced
½ teaspoon ginger, minced
4 tablespoons honey
2 tablespoons soy sauce
Combine the sauce ingredients and pat the chicken dry with paper towels
Over medium high heat in a 10" skillet, pan sear the chicken in some oil. Reduce heat to medium after searing the first side
Cook them on both sides in batches until browned, about 3-4 minutes per side or until center is no longer pink. Drain chicken on paper towels and remove any excess oil from the pan
Reduce heat to medium-low and toss the chicken back in the pan
Pour in sauce and bring to a gentle boil over medium-low heat until reduced. Flip the chicken to coat in the sauce fully