Honey Ginger Glazed Chicken
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For the main course for Dino’s parents’ birthday dinner, I made a dish that was a big hit at our Supper Club a few months ago. This is pretty easy to put together, but definitely double the recipe if you want it to serve 4 people. There aren’t a lot of veggies or anything else bulking this dish up, so it goes fast. And when you double it, be aware that it’s going to take longer for the glaze to thicken. Just a friendly FYI 🙂 I served this over some steamed jasmine rice, and it was a big hit, once again!
Honey Ginger Glazed Chicken
food.com – Sue Lau
Total Time: 25 mins
Prep Time: 10 mins
Cook Time: 15 mins
Servings: 4
Easily doubles. Serve with rice or fried rice, and stir-fried or steamed veggies for a complete meal.
2 tablespoons vegetable oil
1 large onion, cut into wedges
1 lb boneless skinless chicken thighs, cut into 2 inch pieces
6 cloves garlic, thinly sliced
1 tablespoon grated ginger
2 tablespoons honey
2 tablespoons fish sauce
2 tablespoons soy sauce*
1/2 teaspoon five-spice powder
fresh cilantro stem (for garnish)
1. Heat oil in the wok.
2. Add onion and stir-fry until golden.
3. Add chicken and stir-fry until browned.
4. Add the garlic, ginger, honey, fish sauce, soy sauce, and five-spice powder.
5. Toss to combine.
6. Cook until chicken is nicely glazed and heated through.
7. Place on serving platter and garnish with cilantro sprigs.
*Optional: use Gluten Free
Big Flavors Rating: 5 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
One Comment
Wes @ black cherry juice
I made a honey ginger chicken for me and my two sons about a week ago. My recipe was a little different though. Similar ingredients but used dark sunflower seed oil, orange zest, honey, ginger, garlic, soy sauce, worcestershire sauce as a marinade then baked the chicken while I drained the marinade of the solids and used water and cornstarch with it to make the glaze. Then broiled the chicken with the glazed until browned. It was a hit as well. I think your way would have been much easier to get a similar result though.