Honey Garlic Sticky Chicken Recipe

Pat the chicken thighs completely dry with paper towels and season them lightly with salt and black pepper. Heat the olive oil in a large skillet or wok over medium-high heat until it begins to shimmer.

Add the seasoned chicken pieces to the hot skillet in a single layer, making sure not to crowd the pan so they sear properly. Cook the chicken undisturbed for 4 to 5 minutes, then turn and cook for another 3 to 4 minutes until all sides are golden brown and cooked through.

While the chicken is cooking, whisk together the honey, low-sodium soy sauce, minced garlic, grated ginger, and apple cider vinegar in a medium bowl until the mixture is fully combined and smooth.

Reduce the skillet heat to medium, then pour the honey soy mixture directly over the cooked chicken pieces. Bring the liquid to a gentle simmer, scraping up any browned bits from the bottom of the pan to incorporate them into the sauce.

Whisk the cornstarch and water together in a small bowl to create a smooth slurry, then pour it into the simmering skillet. Stir constantly for 1 to 2 minutes until the sauce thickens into a glossy, sticky glaze that fully coats the chicken.

Remove the skillet from the heat and garnish the dish with the sliced green onions and toasted sesame seeds. Serve immediately while hot over a bed of steamed jasmine rice.