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Honey Garlic Chicken

Sticky, sweet, garlicky chicken in one pan. The weeknight dinner kids ask for again.

25 minOne panKid-friendlyLeftovers for lunch

Ingredients

Serves 46

• ⅓ cuphoney
• 6 clovesgarlic
• 3 Tbspsoy sauce
• 1 ½ lbchicken thighs

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Everything you need (14 items)

• 1 ½ lb boneless skinless chicken thighs, cut into bite-size pieces
• ½ tsp salt
• ¼ tsp black pepper
• 2 Tbsp cornstarch
• 1 Tbsp neutral oil, like canola or avocado
• 1 Tbsp butter
• 6 cloves garlic, minced
• 1 tsp fresh ginger, grated (optional)
• ⅓ cup honey
• 3 Tbsp low-sodium soy sauce
• 1 Tbsp rice vinegar
• 2 Tbsp water
• 1 tsp toasted sesame seeds, to finish
• 2 scallions, sliced, to finish

Serve with: Steamed rice and broccoli

Let’s cook

1. 

   Step 1 of 6 Coat

   Pat the chicken dry. Toss it with the salt, pepper and cornstarch until every piece is lightly dusted.

   2 min★ Kid job: Cornstarch Captain measures the cornstarch
2. 

   Step 2 of 6 Sear

   Heat the oil in a large skillet over medium-high. Add the chicken in one layer. Cook 4 minutes without moving it, flip, then cook 3 to 4 minutes more until golden and cooked through (165°F / 74°C).

   8 min★ Kid job: Timer Captain sets the timer
3. 

   Step 3 of 6 Garlic

   Turn the heat to medium. Add the butter, garlic and ginger. Stir for 30 to 45 seconds, just until it smells amazing (don't let it brown).

   1 min
4. 

   Step 4 of 6 Glaze

   Whisk the honey, soy sauce, rice vinegar and water in a small bowl. Pour it over the chicken.

   1 min★ Kid job: Sauce Whisker whisks the sauce
5. 

   Step 5 of 6 Thicken

   Let it bubble for 2 to 3 minutes, tossing, until the sauce is sticky and coats the back of a spoon.

   3 min
6. 

   Step 6 of 6 Finish

   Sprinkle with sesame seeds and scallions. Serve over rice with broccoli on the side.

   ★ Kid job: Sesame Shaker sprinkles the seeds

You made it!

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Good to know

• For little ones, skip the scallions and serve the sauce on the side.
• Leftovers keep 3 days in the fridge. Reheat with a splash of water, or pack them cold with rice for lunch.

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