Sweet Honey Chicken
@i.am.never.full cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Milan Tjioe on SeeMeCook
Juicy cubed chicken thighs are marinated in a sweet-savory mixture of honey, soy sauce, rice vinegar, ketchup, and garlic, then pan-cooked until the sauce thickens and darkens. Serve over fresh rice with optional sesame seeds and scallions.
- Time
- 32 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 85 g
- 270 g
- 30 g
- 35 g
- 6 g
- 14 g
- 315 g
- 3 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 1.03 kg before cooking, which is about 515 g per serving.
Steps
Cut the chicken thighs into evenly sized cubes so they cook at the same rate. Mince the garlic.
In a bowl, combine the cubed chicken with the honey, soy sauce, rice vinegar, ketchup, and minced garlic. Toss until the chicken is evenly coated.
Cover the bowl and marinate the chicken for at least 15 minutes. Keep it refrigerated if marinating longer.
Heat a lightly oiled skillet or sauté pan over medium-high heat. Add the marinated chicken in a single layer, taking care not to overcrowd the pan.
Cook the chicken for about 5 minutes on the first side, or until browned and the sauce has begun to thicken and darken.
Turn the chicken pieces and cook for about 5 minutes on the second side, continuing until the chicken is cooked through and the sauce is thick, glossy, and darker in color. The chicken should reach 165°F (74 °C) (74°C (165 °F)) internally.
Remove the pan from the heat once the sauce has thickened and darkened. Let the chicken rest briefly while you prepare the bowls.
Spoon the hot chicken and sauce over fresh cooked rice.
Optionally garnish with sesame seeds and sliced scallions, then serve immediately.
Notes
The transcript does not provide exact ingredient quantities, so the listed amounts are practical estimates. Avoid overcrowding the pan; cook in batches if necessary. Refrigerate leftovers promptly and reheat until hot.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 979
- Protein
- 76 g
- Carbs
- 94 g
- Fat
- 34 g
- Fiber
- 2 g
Where the calories come from
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