Honey Soy Chicken Thighs Recipe
- cook TIME 25 mins
- prep TIME 15 mins
- total TIME 40 mins
Ingredients (17)
- 16 oz skinless boneless chicken thighs
- 2 tbsp honey
- 3 tbsp reduced-sodium soy sauce
- 1/2 tbsp unsalted roasted sesame seeds
- 1 tbsp canola oil
- 1 tbsp garlic minced
- 1 tsp garlic powder
- 1 tsp ginger chopped
- 1/2 tsp red pepper flakes
- 1/2 tsp chili powder
- 1 tsp cornstarch
- 2 fl oz water
- 8 oz carrot cut into strips
- 3 cup cooked medium-grain rice from 1 1/2 cup uncooked
- 6 oz edamame
- 1 tsp paprika
- 1/4 cup scallion
INSTRUCTIONS
Prep:
Cut the carrot into thin strips: Cut off the top and peel the skin. From top to bottom, peel the carrot to have thin slices, then stack the slices up and slice them to have thin strips.
Chop the ginger: Separate the knobs and slice away the skin with a knife. Cut the knobs into thin slices. Stack the slices up, and slice them into thin strips. Rotate the strips 90 degrees, then cut them into tiny cubes.
Peel and mince the garlic: Cut to remove the root part of each garlic clove and mash them down with a knife to remove the peel with ease. Mince the peeled cloves.
Cut the scallions diagonally into thin slices.
Cook:
Score the chicken: On a cutting board, make around 4 to 5 cuts halfway through each chicken thigh for better flavor absorption.
Season the chicken: Add 1 tsp paprika and 1 tsp garlic powder to 16 oz skinless boneless chicken thighs. Rub the seasonings onto the meat to coat evenly.
Make the sauce: In a small mixing bowl, add 1/2 tsp red pepper flakes, 1/2 tsp chili powder, 1 tsp cornstarch, 2 fl oz water, 2 tbsp honey, and 3 tbsp reduced-sodium soy sauce. Stir well to combine.
Boil the carrots: In a skillet over boiling water, add 8 oz carrot and cook for 5 minutes. When done, drain and rinse the carrots through running water. Remove the remaining water from the skillet.
Pan-sear the chicken: In the same skillet, add 1 tbsp canola oil. When the oil is hot and ready, add the chicken and pan-sear both sides over low heat for a total of 10 minutes.
Add the garlic and ginger: Add 1 tbsp garlic and 1 tsp ginger, then stir for 30 seconds.
Add the sauce: Add the sauce and cook over low heat for 5 more minutes.
Add scallion and sesame seeds: Remove from the heat, then sprinkle 1/4 cup scallion and 1/2 tbsp unsalted roasted sesame seeds on top.
Serve: Divide the honey soy chicken thighs into 4 servings with cooked rice, boiled carrots, and edamame beans.
