Description
Honey pepper chicken dinner is a sweet and savory delight. Discover how this easy, sticky chicken recipe became a family favorite in my kitchen.
Ingredients
Scale
- Main Players:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp cornstarch (for chicken)
- 2 tbsp vegetable or canola oil
- The Sticky-Sweet Sauce:
- 1/2 cup honey
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 4–5 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1.5 tsp freshly ground black pepper (or more to taste)
- 1/2 tsp red pepper flakes (optional, for heat)
- 1 tbsp cornstarch (for sauce)
- Finishing Touches:
- 2 green onions, sliced
- 1 tbsp sesame seeds (optional)
- Make It Special:
- 1/2 tsp sesame oil (optional, drizzled at the end)
- A squeeze of fresh lime juice (optional)
Instructions
- Prep the Chicken:: First things first, let’s get that chicken ready. Pat your boneless, skinless chicken thighs really dry with paper towels – this is key for crispiness, trust me. Then, cut them into bite-sized pieces, maybe 1-inch chunks. Toss them in a bowl with a couple of tablespoons of cornstarch, making sure each piece is lightly coated. This step feels a bit messy, but honestly, it makes all the difference for that lovely texture you want in your honey pepper chicken. I always make sure to wash my hands thoroughly after this part!
- Sear the Chicken:: Heat a large skillet or a wok over medium-high heat with a tablespoon or two of oil. Once it’s shimmering, add the chicken pieces in a single layer, making sure not to overcrowd the pan. You might need to do this in batches; if you pile too much in, it steams instead of searing, and we want that beautiful golden-brown crust! Let it cook for about 3-4 minutes per side until it’s nicely browned. This stage smells amazing, that savory chicken aroma filling the kitchen. Set the seared chicken aside on a plate.
- Whip Up the Sauce:: Now for the magic! In the same skillet, if it’s not too gunky, or a clean one if it is, lower the heat to medium. Add your minced garlic and grated ginger and stir for about 30 seconds until fragrant – oh, that smell is just heavenly! Then, pour in the honey, soy sauce, rice vinegar, a generous amount of black pepper, and those red pepper flakes if you’re using them. Whisk it all together and let it simmer for 2-3 minutes, until it starts to thicken slightly. You’ll see it coating the back of your spoon, a beautiful, glossy sauce forming for your honey pepper chicken.
- Combine and Coat:: Once the sauce has thickened, return the seared chicken pieces to the skillet. Toss everything gently to ensure every single piece of chicken is gloriously coated in that sticky, sweet, and peppery sauce. This is where the dish really starts to look like the honey pepper chicken dinner you’ve been dreaming of. I usually let it simmer for another 1-2 minutes, just to really let the chicken soak up all that flavor. It’s a moment of pure satisfaction, watching it all come together.
- Garnish and Serve:: Finally, remove the skillet from the heat. Sprinkle generously with sliced green onions and a handful of sesame seeds. The green onions add a lovely fresh crunch and a pop of color, while the sesame seeds provide a subtle nutty finish. This step makes the honey pepper chicken dinner feel really complete, like something you’d get from your favorite takeout place, but better because you made it! I always take a moment to admire my handiwork before serving.
- Enjoy Your Honey Pepper Chicken Dinner:: Serve your irresistible honey pepper chicken immediately over fluffy white rice, noodles, or even some steamed veggies. The sauce is just begging to be soaked up! The chicken will be tender, the sauce perfectly balanced between sweet, savory, and a hint of heat. It’s truly a dish you’ll find yourself making on repeat, I promise. Don’t be shy about getting a little extra sauce on your plate; it’s the best part!