Can I use chicken breasts instead of chicken thighs?

Yes, you can use boneless, skinless chicken breasts instead of thighs. However, chicken thighs tend to be juicier and more flavourful. Adjust the cooking time as needed since breasts may cook faster.

Can I add vegetables to this recipe?

Yes, you can add vegetables such as bell peppers, broccoli, or snap peas. Add them to the skillet after frying the chicken and cook until tender-crisp before adding the sauce.

Can I use honey alternatives for the sauce?

Yes, you can use alternatives like maple syrup, agave nectar, or even brown sugar for a different flavour profile.

Easy Honey Garlic Ginger Chicken Recipe in 30 Minutes

Name: Honey Garlic Ginger Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 teaspoon garlic salt; 1 teaspoon freshly ground black pepper; 1/4 cup cornstarch; 900 grams (approximately 2 pounds) boneless, skinless chicken thighs, cubed; 1/2 cup honey; 1 tablespoon ginger paste or 60 grams fresh ginger, grated; 3 tablespoons crushed garlic; 1/4 cup soy sauce; 2 scallions, diced; Freshly diced scallions; Dried chili flakes (optional); Wedge of lime; Steamed rice

Description

The combination of tender, golden chicken cubes with a bold sauce made from honey, garlic, soy, and fresh ginger creates a sticky, sweet, and savory deliciousness.

Ingredients

Scale

For the Chicken:

1 teaspoon garlic salt
1 teaspoon freshly ground black pepper
1/4 cup cornstarch
900 grams (approximately 2 pounds) boneless, skinless chicken thighs, cubed

For the Sauce:

1/2 cup honey
1 tablespoon ginger paste or 60 grams fresh ginger, grated
3 tablespoons crushed garlic
1/4 cup soy sauce
2 scallions, diced

For Garnish:

Freshly diced scallions
Dried chili flakes (optional)
Wedge of lime

For Serving:

Steamed rice

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Instructions

Prepare the Chicken:

In a large mixing bowl, combine the garlic salt, freshly ground black pepper, and cornstarch.
Add the cubed chicken thighs to the bowl and toss to coat evenly with the seasoning mixture.

Cook the Chicken: (note 2)

Heat a large skillet or wok over medium-high heat. Add a thin layer of oil to the pan.
Once the oil is hot, add the coated chicken pieces in a single layer, ensuring not to overcrowd the pan. Fry the chicken until golden brown on all sides, about 6 minutes. To ensure each piece of chicken is perfectly golden, cook the chicken in two batches if needed.

Add the Sauce: (note 1)

In the same skillet or wok, add the honey, ginger paste or grated fresh ginger, crushed garlic, soy sauce, and diced scallions. Stir to combine and bring the mixture to a simmer.
Return the cooked chicken to the skillet. Continue to cook, stirring frequently, until the chicken is well coated with the sauce and it becomes golden and sticky, about 5-7 minutes.

Serve:

Transfer the Honey Garlic Chicken to a serving platter.
Garnish with freshly diced scallions, dried chilli flakes, and a wedge of lime on the side.
Serve immediately with steamed rice.

Notes

For additional flavour, consider adding a splash of rice vinegar or a dash of sesame oil to the sauce.
Ensure the chicken is cooked through by checking that it reaches an internal temperature of 75°C.

Prep Time: 10
Cook Time: 20