Glazed Asian Chicken (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
1 tablespoon rice vinegar
02 -
3 sliced green onions (1/2 cup, save some for topping)
03 -
1 ¼ pounds chicken thighs or breasts without skin, cut into bite-sized pieces
04 -
3 tablespoons honey
05 -
1 tablespoon canola oil or any mild cooking oil like grapeseed
06 -
¼ teaspoon red pepper flakes, add more for extra heat if you want (optional)
07 -
¼ cup water
08 -
¼ cup plus 1 tablespoon reduced salt soy sauce, divided for different steps
09 -
¼ teaspoon kosher salt
10 -
3 teaspoons cornstarch, split up during cooking
11 -
¼ teaspoon freshly ground black pepper
12 -
1 tablespoon fresh ginger, finely chopped (about a 1-inch chunk)
13 -
1 tablespoon garlic, chopped super small (about 3 cloves)
→ Optional Ingredients
14 -
Brown rice for serving on the side
15 -
Steamed veggies for stir-frying (if you want)
# How to Make It:
01 -
Mix your chicken in a bowl with 1 tablespoon soy sauce, a bit of salt, and pepper. Dust with 1 teaspoon cornstarch and stir it all together. Set it aside while you get everything else ready.
02 -
In a bowl or big measuring cup, combine water, honey, rice vinegar, garlic, ginger, red pepper flakes, 2 teaspoons cornstarch, and the rest of your soy sauce (¼ cup). Mix until everything's blended smoothly, and keep it nearby.
03 -
Warm up the oil in a large pan or wok over medium-high heat until it's hot. Put the chicken pieces down in a single layer. Let them sit untouched for 2-3 minutes to get brown. Then flip them over and cook another 2-3 minutes until done.
04 -
If you're using veggies, get them steaming while your chicken finishes cooking.
05 -
Pour your sauce mix over the chicken and stir everything well. Let it bubble gently, stirring occasionally, until the sauce gets thick and coats the chicken with a shiny layer, about 1-2 minutes. Toss in most of the green onions, keeping some for garnish.
06 -
Scoop it out hot with your steamed veggies, rice, and the leftover green onions sprinkled on top.
# Additional Tips:
01 -
Keep any extras in a tight container in the fridge for up to 4 days.
02 -
Warm up leftovers slowly in a pan or microwave when you want them again.
03 -
You can freeze the chicken in a freezer-safe container for up to 3 months. Thaw it in your fridge overnight before warming up.