Sweet Glazed Chicken (Print-Friendly Version)

# What You'll Need:

→ Key Components

01 - ¼ teaspoon finely ground black pepper
02 - 3 chopped green onions (½ cup; set some aside for garnish)
03 - ¼ cup water
04 - 3 tablespoons of honey
05 - 1 tablespoon of rice vinegar
06 - ¼ teaspoon of kosher salt
07 - 1 tablespoon of minced garlic (around 3 cloves)
08 - 3 teaspoons cornstarch, separated for different steps
09 - ¼ teaspoon crushed red pepper (use more if you'd like extra heat, optional)
10 - 1 ¼ pounds diced boneless, skinless chicken breasts or thighs
11 - ¼ cup and 1 tablespoon of reduced-sodium soy sauce, divided use
12 - 1 tablespoon neutral oil, like canola or grapeseed
13 - 1 tablespoon fresh ginger, finely chopped (from a piece around 1 inch long)

→ Extras to Add If Desired

14 - Vegetables you steamed or stir-fried (optional)
15 - Cooked brown rice for serving

# Step-by-Step Directions:

01 - Throw the chicken chunks into a bowl with 1 tablespoon soy sauce, a sprinkle of salt, and some pepper. Dust with 1 teaspoon cornstarch and stir until it’s all coated. Let it rest while you prep the next steps.
02 - In a medium bowl or a large measuring jug, whisk together the water, rice vinegar, crushed red pepper, honey, garlic, ginger, 2 teaspoons cornstarch, and the remaining ¼ cup soy sauce. Stir until there are no lumps. Set it aside within reach.
03 - Heat your skillet or wok with the oil over medium-high heat until it’s shimmering. Spread the chicken out in one layer and leave it untouched for a couple of minutes so it browns nicely. Flip the pieces and let the other side cook fully, which should only take about 2-3 minutes.
04 - If you’re adding steamed veggies, get those cooked while the chicken is browning.
05 - Pour all the sauce onto the chicken in the pan and stir to combine. Let it simmer, stirring occasionally, until the sauce thickens up and gives the chicken a shiny coating. Stir in most of the green onions, keeping a little for topping.
06 - Serve while still hot, paired with cooked brown rice, a side of steamed veggies, and a sprinkle of the reserved green onions.

# Helpful Notes:

01 - Keep leftovers in an airtight container in the fridge for up to 4 days.
02 - Warm it up gently in a skillet or microwave so it doesn’t dry out.
03 - For freezing, transfer the chicken to a freezer-safe container and store it for up to 3 months. Thaw it overnight in the fridge before reheating.

Go Back