Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, patted dry
  • 1 tbsp (15 ml) vegetable oil or canola oil
  • 1/2 tsp (2.5 ml) salt
  • 1/4 tsp (1.25 ml) black pepper
  • 3 cloves garlic, minced (approx. 1 tbsp)
  • 1/4 cup (60 ml) honey
  • 1/4 cup (60 ml) soy sauce (low sodium preferred)
  • 2 tbsp (30 ml) rice vinegar
  • 1 tbsp (15 ml) sesame oil
  • 1 tsp (5 ml) cornstarch
  • 2 tbsp (30ml) water
  • 1/4 tsp (1.25 ml) red pepper flakes (optional, for heat)
  • 1 green onion, thinly sliced (for garnish)
  • 1 tbsp (15ml) sesame seeds (for garnish)

Instructions:

  1. Season chicken thighs with salt and pepper.
  2. Heat oil in a large skillet over medium-high heat. Sear chicken thighs for 4-5 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside.
  3. In the same skillet, add garlic and cook for 30 seconds until fragrant.
  4. In a small bowl, whisk together honey, soy sauce, rice vinegar, sesame oil, cornstarch, water, and red pepper flakes (if using).
  5. Pour the sauce into the skillet. Bring to a simmer over medium heat, stirring constantly until the sauce thickens (about 2-3 minutes).
  6. Add the seared chicken thighs back to the skillet with the sauce.
  7. Toss the chicken thighs in the sauce, ensuring they are fully coated. Simmer for another 2-3 minutes, or until the sauce is sticky and clinging to the chicken.
  8. Garnish with sliced green onions and sesame seeds. Serve immediately.