Honey Garlic Chicken Thighs by Zach

Ingredients

• 1 lb chicken thighs, cut into bite-sized pieces
• 2 tsp canola oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp cornstarch
• 1.5 tbsp low sodium soy sauce
• 3 tbsp honey
• 2 tbsp water
• 1/2 tbsp sugar
• 1/2 tsp red pepper flakes
• 1/2 tsp paprika
• 3 cloves garlic, minced
• 2 tbsp green onion whites, chopped
• 1 tbsp butter (optional, for finishing sauce)

Instructions

1. In a bowl, toss the chicken pieces with canola oil, salt, and pepper.
2. Add the cornstarch to the bowl and toss until the chicken is evenly coated. Set aside.
3. In a separate small bowl, whisk together the soy sauce, honey, water, sugar, red pepper flakes, paprika, minced garlic, and green onion whites to create the sauce. Set aside.
4. Heat 1-2 tablespoons of cooking oil in a large skillet or wok over medium-high heat until shimmering.
5. Add the coated chicken to the hot pan in a single layer (cook in batches if necessary to avoid crowding).
6. Cook for 5-7 minutes per side, or until the chicken is golden brown and cooked through to an internal temperature of 165°F (74°C).
7. Remove the chicken from the pan and set aside.
8. In the same pan (no need to wipe it clean), add the butter (if using) and let it melt over medium heat.
9. Add the chopped green onion whites and sauté for about 1 minute until fragrant.
10. Pour the prepared sauce mixture into the pan.
11. Bring the sauce to a simmer, stirring frequently, for about 2-3 minutes until it begins to thicken.
12. Return the cooked chicken to the pan and toss to coat evenly in the thickened sauce.
13. Cook for another 1-2 minutes, allowing the chicken to heat through and the sauce to cling to it.
14. Serve immediately, ideally over rice.