Ingredients
Method
- together honey, garlic, soy sauce, rice vinegar, sesame oil, salt, and pepper in a bowl.
- the chicken to the marinade, ensuring it’s well coated. Let it marinate for at least 15 minutes (or up to 2 hours in the fridge for deeper flavor).
- a skillet over medium-high heat and add a little oil. Once hot, add the chicken, discarding any excess marinade.
- the chicken for about 5-7 minutes on each side until golden brown and cooked through.
- any remaining marinade into the skillet and let it simmer for about 5 minutes until thickened.
- with chopped green onions and sesame seeds before serving.
Notes
Ingredient Swap: I often use chicken thighs because they stay so juicy, but if you prefer breasts, just be careful not to overcook them.
Storage Tip: This keeps beautifully in the fridge for up to three days, and I find the sauce thickens even more, making it perfect for reheating.
Make-
Ahead Secret: You can marinate the chicken overnight.
I've done this many times and the flavor penetration is incredible, just a real time-saver for busy nights.
Common Mistake: Don't skip discarding the excess marinade before cooking the chicken.
I learned the hard way that it can steam the meat instead of giving you that lovely golden sear.
Serving Suggestion: I love this over a simple bed of jasmine rice with steamed broccoli on the side.
The sauce soaks into the rice perfectly.
Equipment Note: A good non-stick or well-seasoned cast iron skillet is my go-to here.
It really helps achieve that crispy, caramelized exterior without sticking.