Honey Soy Grill Chicken Recipe

Prep the chicken

Trim excess fat from the chicken thighs and cut into bite-sized pieces (about 1–1½ inch pieces). Pat dry with paper towel.

In a medium bowl combine 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp sesame oil, minced garlic (3 cloves), grated ginger (about 1 tsp), and 1 tsp black pepper. Whisk until honey dissolves.

Add the chicken pieces to the marinade, toss to coat thoroughly, cover and refrigerate for at least 20 minutes and up to 2 hours. Remove chicken from fridge 10 minutes before cooking to come toward room temperature.

While chicken marinates, prepare vegetables: thinly slice the yellow onion, cut red bell pepper into strips, julienne the carrot, trim broccoli into small florets and trim snap peas. Slice scallions thinly, separating white and green parts.

Heat a wok or large skillet over medium-high heat until hot. Add 1 tbsp of vegetable oil and swirl.

Add the white parts of the scallions, onions and carrots. Stir-fry 1–2 minutes until they begin to soften.

Add broccoli florets and red bell pepper; stir-fry 2–3 minutes until bright and crisp-tender. Add snap peas and stir 30–45 seconds. Transfer vegetables to a bowl and keep warm. Wipe out wok if needed.

Turn heat to high and add remaining 1 tbsp vegetable oil to the hot wok. Remove the chicken from the marinade, letting excess drip back into bowl (reserve marinade). Add chicken in a single layer and sear without crowding for 2–3 minutes until the bottoms brown. Stir and continue cooking 2–3 more minutes until chicken is cooked through and no longer pink (internal temp 165°F / 74°C).

Lower heat to medium. Pour the reserved marinade into the pan and bring to a simmer, scraping up browned bits. In a small bowl whisk together 1 tsp cornstarch and 2 tbsp water until smooth; stir in 1 tbsp honey and 1 tbsp soy sauce (extra). Add this slurry to the pan and simmer 1–2 minutes until sauce thickens and glazes the chicken.

Taste and adjust: add up to 1 tsp more honey for sweetness or a splash of soy for saltiness. Stir in red pepper flakes (¼ tsp) if using.

Return the cooked vegetables to the wok and toss with the glazed chicken over medium heat until everything is evenly coated and heated through, about 1 minute. Stir in the green parts of the scallions.

Divide steamed rice into serving bowls (about 3 cups total for 4 servings). Spoon honey soy grilled chicken and vegetables over the rice.

Garnish with toasted sesame seeds and optional lime wedges. Serve immediately.