Honey Soy Chicken
Honey-glazed chicken cooked with sesame oil and soy with carrots and cabbage over rice.
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Servings: 2 servings
Equipment
Ingredients
Chicken
- 1 1/2 lb Boneless, skinless chicken thighs
- Salt
- Black pepper
- Neutral Oil
Sesame Soy Base
- 1/4 cup Soy Sauce or gluten-free tamari
- 1 tsp Sesame oil toasted
- 1 tbsp Rice vinegar or apple cider vinegar
- 1/4 cup Water
Glaze Finish
- 2 tbsp Honey
Vegetables
- 2 Carrots thinly sliced on a bias
- 2 cups Green or napa cabbage thinly sliced
To Serve
- Rice steamed white rice
- Sliced green onions
- Sesame seeds optional
Instructions
Cook the Chicken and Build Fond
- Heat a large skillet over medium-high heat and add a small amount of oil.
- Place chicken thighs into the pan and season lightly with salt and black pepper.
- Cover the pan and cook for 4 minutes with the lid on, allowing the chicken to cook through and create fond on the bottom of the pan.
- Remove chicken from the pan and set aside.
Deglaze the Pan
- With the heat still at medium-high, add toasted sesame oil, water, gluten-free soy sauce, and vinegar directly into the pan.
- Stir and scrape the bottom of the pan to release all the browned bits into the liquid.
Cut and Simmer the Chicken
- Return the chicken to the pan.
- Using a spatula or knife, cut the chicken directly in the pan into bite-size pieces.
- Add sliced carrots and cabbage.
- Reduce heat slightly and let everything simmer together until the vegetables are tender and the chicken is fully cooked.
Remove Solids and Reduce the Sauce
- Transfer the chicken and vegetables to a bowl and set aside.
- Add honey to the remaining sauce in the pan.
- Increase heat slightly and let the sauce reduce, stirring and scraping with a spatula.
- Continue cooking until the sauce thickens and leaves a visible trail when scraped across the pan.
Assemble
- Spoon rice into serving bowls.
- Add chicken and vegetables on top.
- Drizzle the reduced honey–sesame soy glaze over everything.
- Finish with sliced green onions and sesame seeds, if using.
Notes
Avoid boiling the chicken in the sauce for too long. Overcooking at this stage can cause the chicken to become tough.