Ingredients
- Chicken Thighs or Breasts (bone-in, skin-on for extra flavor or boneless for quicker cooking)
- Honey (high-quality, local or raw for maximum flavor)
- Garlic (3–4 fresh cloves, minced)
- Soy Sauce (low-sodium; substitute tamari or coconut aminos for gluten-free)
- Apple Cider Vinegar (or rice vinegar as a substitute)
- Optional:
- Sesame seeds (for garnish)
- Fresh parsley or scallions (for garnish)
- Red pepper flakes (if you like a hint of heat)
Instructions
- Prepare Ingredients: Mince garlic, measure honey, and pat chicken dry with paper towels.
- Brown the Chicken: Heat oil in a skillet over medium-high heat, season chicken with salt and pepper, and sear skin-side down for 4–5 minutes per side. Remove and set aside.
- Make the Sauce: Reduce heat to medium, sauté minced garlic for 1 minute, then stir in honey, soy sauce, and apple cider vinegar. Simmer gently.
- Cook the Chicken: Return chicken to the pan, coat with sauce, cover, and cook for 10–15 minutes.
- Thicken Sauce (Optional): Remove chicken and simmer the sauce for 2–3 more minutes until it reduces.
- Garnish and Serve: Serve chicken drizzled with sauce and garnished with sesame seeds or parsley. Pair with rice, noodles, or vegetables.
Notes
- Pro Tip: Pat chicken dry to ensure even browning.
- Avoid overcrowding the pan to maintain heat for crispier chicken.
- Adjust honey and soy sauce to taste as the sauce simmers.
- Let chicken rest for 5 minutes before serving for juicier results.
- For meal prep: Reheats well on the stovetop, and sauce thickens nicely after storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: One-Pan, Skillet
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1 portion
- Calories: ~350
- Sugar: ~15g
- Sodium: ~700mg (adjust based on soy sauce used)
- Fat: ~10g
- Saturated Fat: ~2g
- Unsaturated Fat: ~8g
- Trans Fat: 0g
- Carbohydrates: ~20g
- Fiber: 0g
- Protein: ~30g
- Cholesterol: ~90mg