The BEST Honey Ginger Chicken

Ingredients

• 2 pieces Boneless Chicken Thighs, Skin On (about 200‑250 g each, patted dry)
• 1 tsp Black Pepper (freshly ground)
• ½ tsp Salt (kosher or sea salt)
• 3 tbsp Soy Sauce (low‑sodium preferred)
• 2 tbsp Mirin (Japanese sweet rice wine)
• 2 tbsp Honey (light or clover honey)
• 1 tbsp Fresh Ginger (peeled and grated)
• 2 cloves Garlic (minced)
• 2 tbsp Vegetable Oil (high smoke point, e.g., canola or grapeseed)
• 2 slices Bacon (cut into small pieces)

Instructions

1. Prepare the Sauce

   In a small bowl combine soy sauce, mirin, honey, grated ginger, and minced garlic. Stir until honey dissolves.

   Time: PT2M

2. Season the Chicken

   Pat the chicken thighs dry with paper towels, then sprinkle both sides with salt and black pepper.

   Time: PT2M

3. Heat the Pan

   Place the skillet over medium‑high heat and add vegetable oil. Heat until the oil shimmers, about 30 seconds.

   Time: PT1M

4. Sear the Chicken Skin‑Side Down

   Lay the chicken thighs skin‑side down in the hot pan. Fry without moving for 4 minutes until the skin is golden and crisp.

   Time: PT4M

5. Flip and Finish Cooking

   Turn the thighs over and cook the flesh side for another 4 minutes.

   Time: PT4M

6. Set Chicken Aside

   Transfer the chicken to a plate and keep warm while you finish the sauce.

   Time: PT1M

7. Deglaze and Simmer

   Add the prepared sauce to the pan, scraping up any browned bits. Simmer for 30 seconds just to meld flavors.

   Time: PT30S

8. Add Bacon

   Stir in the chopped bacon and cook for 2–3 minutes until the bacon is crisp and the sauce coats the chicken.

   Time: PT3M

9. Finish and Serve

   Return the chicken to the pan, coat with the glaze, and serve immediately over rice or noodles.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

20 g

Fat

18 g

Fiber

0 g