Honey Garlic Chicken with Stir-Fried Greens
5.0
(1 reviews)
15min
30min
4
420
Chef's Note
For the most tender chicken, don't overcrowd your pan when cooking the meat. If needed, cook it in two batches so each piece gets nicely browned. The cornstarch not only helps create a lovely crust on the chicken but also thickens the sauce beautifully.
Tags
Ingredients
1.5 pounds boneless skinless chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons cornstarch
3 tablespoons vegetable oil
6 cloves garlic
1 tablespoon fresh ginger
1/4 cup honey
3 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon rice vinegar
4 heads baby bok choy
1 medium red bell pepper
1 teaspoon sesame oil
1 tablespoon sesame seeds
3 stalks green onions
2 cups cooked rice
Instructions
- 1
Cut chicken thighs into 1-inch pieces. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then toss with 1 tablespoon cornstarch until evenly coated.
- 2
Mince 4 cloves of garlic and grate 1 tablespoon of fresh ginger. Set aside.
- 3
In a small bowl, whisk together 1/4 cup honey, 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon rice vinegar, and 1 tablespoon cornstarch until smooth. Set this sauce aside.
- 4
Wash and trim 4 heads of baby bok choy, cutting them in half lengthwise. Slice 1 red bell pepper into thin strips and chop 3 green onions, separating the white and green parts.
- 5
Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer and cook for 4-5 minutes until golden brown on one side. Flip and cook for another 3-4 minutes until cooked through. Transfer to a plate.
- 6
In the same pan, add 1 tablespoon vegetable oil. Add the white parts of green onions, 2 minced garlic cloves, and cook for 30 seconds until fragrant.
- 7
Add the baby bok choy and bell pepper strips to the pan. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir-fry for 3-4 minutes until the vegetables begin to soften but still maintain some crispness.
- 8
Push the vegetables to one side of the pan and return the chicken to the other side. Pour the honey-mirin sauce over everything and stir to combine. Cook for 2-3 minutes until the sauce thickens and coats everything nicely.
- 9
Drizzle 1 teaspoon sesame oil over the dish and sprinkle with 1 tablespoon sesame seeds and the green parts of the green onions.
- 10
Serve the honey garlic chicken and stir-fried greens over cooked rice.
Nutrition Information (per serving)
420
32g
38g
16g
Reviews (1)
Danielle D.
10/7/20255/5
This dish was seriously delicious. We used skin on chicken thighs. The recipe neglected to use some of the specified ingredients so that was annoying, but minimal effort to prepare this meal and the flavour was off the charts. The bok choy was a great side for this Asian flavour.