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
- 15 min
- Cook time
- 25 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 1/2 pounds boneless skinless chicken thighs
- Olive oil
- Kosher salt
- Fresh ground black pepper
- 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
- Rice to serve alongside, optional
- 6 scallions, trimmed and sliced crosswise, to garnish
Instructions
- 1
Preheat oven to 425ºF. Spread a tablespoon or two of olive oil over the bottom of a large glass baking pan or rimmed sheet pan.
- 2
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. Using a pastry brush, coat the tops of the thighs with more olive oil (1-2 tablespoons) and season with salt and pepper.
- 3
Bake chicken for 20 minutes. Transfer to a cutting board and slice into bite-sized pieces.
- 4
Meanwhile, while the chicken bakes, prepare the glaze and cook the rice, if using. Add the honey, soy sauce, water, vinegar and sesame oil to a large skillet and bring to a boil over high heat. Low the heat to medium and simmer glaze for 8-10 minutes, stirring occasionally with a wooden spoon, until it reduces by about half and gets deep brown.
- 5
Stir ginger and red pepper into the glaze. 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.
- 6
Serve over rice, with a generous sprinkle of sliced scallions.