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 Tara Farrar 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
- 60 g
- 30 g
- 6 g
- 15 g
Weights are estimates. Together, the ingredients weigh about 890 g before cooking, which is about 445 g per serving.
Steps
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.
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.
While the chicken marinates, prepare fresh rice according to the rice package instructions, or use cooked rice that is ready to serve.
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.
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) (74°C (165 °F)).
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.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 841
- Protein
- 65 g
- Carbs
- 70 g
- Fat
- 34 g
- Fiber
- 1 g
Where the calories come from
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