Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
For the sticky glaze sauce:
- 1/3 cup honey
- 1/4 cup soy sauce
- 3 tablespoons ketchup
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 tablespoon ginger (fresh or powdered)
- 1 tablespoon vinegar (apple cider or white)
- 1 teaspoon cornstarch + 2 tablespoons water (slurry)
Instructions
- Season chicken with salt and pepper on both sides.
- Heat olive oil in a pan over medium-high heat.
- Cook chicken for 5–6 minutes per side until golden and cooked through. Remove and set aside.
- In the same pan, add garlic and ginger, sauté for 30 seconds.
- Add honey, soy sauce, ketchup, brown sugar, and vinegar. Stir well.
- Let the sauce simmer for 2–3 minutes.
- Add cornstarch slurry and stir until the sauce thickens.
- Return chicken to the pan and coat well with the sticky glaze.
- Cook for 2–3 more minutes until fully coated and glossy.
- Serve hot with rice, noodles, or vegetables.
Notes
- Use chicken thighs for extra juiciness.
- Adjust sweetness by reducing or increasing honey.
- Add chili flakes for a spicy kick.
- Do not overcook the chicken to keep it tender.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner / Main Course
- Method: Assembly / Stovetop
- Cuisine: Asian Fusion, Asian-Inspired, Contemporary Asian
- Diet: Gluten-containing, High-Protein