This Asian honey soy chicken has that sweet-salty-spicy flavor profile which I find totally irresistible. Chicken thighs are baked, cut into bite-sized pieces and finished with a quick stir-fry to glaze them in honey-soy-chili deliciousness!
The most frequent request I get from my followers is for quick and easy dinner recipes. So here you go. This Asian honey soy chicken recipe is fast and full of great flavor. In 30 minutes you can get dinner on the table, including rice and a simple side, like stir-fried snow peas or sliced cucumber salad.
The honey soy glazed chicken is so irresistibly good that I had a hard time photographing it without sneaking tastes.
First bake boneless skinless chicken thighs in a preheated oven for 20 minutes and while they cook make the honey soy glaze. If you’re serving rice, I you can get that going too. Once the chicken comes out of the oven, cut it into bite-sized pieces and toss it with the honey soy sauce over a high flame for a few minutes to glaze it.
That’s it! Scoop some rice into a bowl with a generous heap of honey soy chicken on top. Sprinkle on chopped scallions. Dinner!
It’s a great one for the whole family. It’s got the exciting flavor punch of Chinese takeout without all the grease. Also, it’s bite-sized and boneless. I don’t know about you but my kids much prefer chicken off the bone.
If you’re wanting to get more delicious dinners on the table fast, here’s how to see all the quick and easy recipes on Panning The Globe. (Keep clicking on “next page” to see them all)
And you might want to check out this great feature from Cooking Light: Sunday Strategist: A Week of Healthy Dinners Every Sunday they publish a week of Cooking Light dinner plans. Each meal can be ready and on the table in 45 minutes or less.
Now here’s the recipe for Asian honey soy chicken. Please let me know what you think – your comments are greatly appreciated!Print
ASIAN HONEY SOY CHICKEN
A quick and easy chicken dinner: baked chicken thighs finished in a hot pan with honey soy glaze. Delicious with fluffy white rice.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 5 1x
- Category: Dinner
- Cuisine: Asian
- For the Chicken:
- 2 1/2 pounds boneless skinless chicken thighs (10–12 depending on size)
- Olive oil
- Kosher salt
- Fresh ground black pepper
- For the Glaze:
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/3 cup water
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon Asian sesame oil
- 2 tablespoons minced fresh ginger root
- 1/2 teaspoon crushed red pepper flakes
- Sides and Garnish:
- Rice to serve alongside, optional
- 6 scallions, trimmed and sliced crosswise, to garnish
- Preheat oven to 425ºF. Spread a tablespoon or two of olive oil over the bottom of a large glass baking pan or jellyroll pan. Lay the chicken thighs out in a single layer in the pan, making sure to unfold them fully. It’s fine if the pan is crowded. They’ll shrink when they cook. Drizzle or brush another couple of tablespoons of oil over the tops of the chicken, using the back of a spoon or a pastry brush to coat them. Sprinkle the tops of the thighs with a few pinches of salt and pepper. Cook in the middle of the oven for 20 minutes. When done, transfer to a cutting board and slice into bite-sized pieces.
- While the chicken is baking prepare the glaze and cook the rice, if using. Add the honey, soy sauce, water, vinegar and oil to a large skillet and bring to a boil over high heat. Turn down to medium and cook for 8-10 minutes, stirring occasionally with a wooden spoon, until it reduces by about half and gets deep brown.
- Add the ginger and red pepper. Give it a stir. Add the chicken and turn the heat to high. Cook, stirring frequently, for 4-5 minutes, until the chicken has a beautiful amber glaze and almost all the sauce is absorbed.
- Serve over rice, if you like, with a generous sprinkle of sliced scallions.