Sweet Honey Chicken

Ingredients

• 1 lb boneless, skinless chicken thighs (Cut into thick cubes)
• 0.25 cup honey (For the marinade and sauce)
• 0.25 cup soy sauce (Use regular or low-sodium soy sauce)
• 2 tbsp rice vinegar
• 2 tbsp ketchup
• 2 cloves garlic (Minced)
• 1 tbsp neutral cooking oil (For lubricating the pan)
• 1 cup white rice (Cooked and fresh for serving; quantity estimated from the transcript's instruction to serve over rice)
• 1 tsp sesame seeds (Optional garnish)
• 1 scallions (Optional garnish, thinly sliced; quantity estimated)

Steps

1. 1

   Cut the boneless, skinless chicken thighs into thick, bite-size cubes. Mince the garlic and prepare the honey, soy sauce, rice vinegar, and ketchup so the marinade can be mixed evenly.

2. 2

   In a bowl, combine the cubed chicken thighs, honey, soy sauce, rice vinegar, ketchup, and minced garlic. Toss thoroughly so every piece is coated. Marinate for at least 15 minutes; keep the chicken refrigerated while it marinates.

3. 3

   While the chicken marinates, prepare fresh rice according to the rice package instructions, or use cooked rice that is ready to serve.

4. 4

   Heat the cooking oil in a large skillet or sauté pan over medium-high heat until it shimmers. Spread the marinated chicken into the pan in a single layer, working in batches if necessary to avoid crowding.

5. 5

   Cook the chicken for about 5 minutes on the first side, then turn the pieces and cook for about 5 minutes on the second side. Continue cooking until the chicken is cooked through and the sauce has thickened and started to darken. The chicken should reach an internal temperature of 165°F (74°C).

6. 6

   Remove the pan from the heat once the sauce is glossy, thickened, and darker in color. Let the chicken rest briefly so the sauce clings to the pieces.

7. 7

   Spoon the cooked chicken and sauce over fresh rice. If desired, garnish with sesame seeds and sliced scallions, then serve hot.

Notes

The transcript provides the ingredient types and method but does not state exact quantities, so the measurements are practical estimates. Marinate for at least 15 minutes. Do not overcrowd the pan, or the chicken may steam instead of browning. Refrigerate leftovers promptly and reheat gently until hot.

Nutrition per serving

• main
• chicken
• Asian-inspired
• pan-fried
• one-pan
• meal-prep
• quick
• high-protein