Sticky Honey and Ginger Chicken Skillet is combining freshly grated ginger with runny honey and soy sauce to create a sticky brown chicken packed with flavor!
Sticky is kind of a funny word to describe chicken, but I wanted to give you a sense of what this dish was about. Gooeyness, a touch of sweet, tender, and tasty chicken. The dish is best served over a salad or with rice and vegetables.
Before getting into the recipe, I want to tell you a little about where this recipe came from. I recently read the book, Saving Grace, by Jane Green. I have loved Jane Green novels ever since college. Her books are always fun, mostly light, and keep the page turning. In this particular novel, the main character loves to cook and Jane adds recipes at the end of every chapter. One night as I’m snuggling into bed, I came across this one and thought I would make it for dinner. It was fabulous! I changed it up slightly, and now, I want you to enjoy! I recently wrote to her and she gave me permission to use the recipe here, and also confirmed that this was her recipe. Fabulous author and fabulous cook: love her!!
Fresh ginger is one of my staples, and I love the flavor it adds to any meat! Ginger also happens to be a super food. It is a root vegetable that has been used for hundreds of years for a variety of purposes (medicinal, to preserve food, to add flavor, etc.) Other benefits of ginger include: maintaining blood circulation, settling discomfort in the gut, boosting the immune system, reducing pain and inflammation, and many more!
This simple dish is a great way to add ginger to your diet. If you’ve never cooked with it before, this dish is a perfect place to start because of the subtle taste and combination with the honey. You’ll get started by combining the honey, ginger, soy sauce, garlic, dijon mustard, and olive oil. You’ll place the chicken and sauce into a large ziploc bag, and let marinate for at least an hour:
Next, heat up a skillet pan to medium high heat. You’ll want your pan HOT before you add the chicken. Add some oil to heat the pan (I use coconut oil mostly for my cooking, but use whatever oil you choose). You’ll add the chicken and cook for about 2 minutes on each side until it’s a pretty dark brown carmel color:
Your chicken will not be cooked through at this point, don’t worry. You’ll set it aside on a plate, and then add onions to your skillet. You’ll probably need to add a bit more oil to the pan. Scrape up some of the residual ginger and garlic. Also, turn down the heat to medium. I also added some water (1/4 cup) to mix around the sauce and loosen it up from the bottom of the pan. Cook the onion for a few minutes (3-5 mins) until the onions become clear or look like this:
Now add the chicken back to the pan. You’ll reduce the heat to medium low and cover the pan with a lid. Add another 1/4 cup of water if the liquid is really low. You’ll cook the chicken for about 15 minutes or until it is no longer pink. At this point, perfectly juicy chicken with a saucy blend is ready for you to devour!
Sticky Honey and Ginger Chicken Skillet
- 4 large chicken breasts
- 3 tbsp honey the runny kind
- 2 tbsp soy sauce or coconut aminos
- 2 tbsp olive oil
- 1 tbsp dijon mustard
- 2 tbsp fresh grated or chopped ginger
- 3 large garlic cloves minced
- 1 large onion
- 1/4- 1/2 cup water
- Mix together honey, soy sauce, 1 tbsp oil, dijon mustard, ginger, and garlic in a small bowl.
- Place inside a ziploc bag with chicken, and mix to coat evenly.
- Marinate for at least an hour.
- Heat up a skillet to medium high heat, add oil.
- Once the skillet is HOT, add chicken. Brown on each side (about 2 minutes per side).
- Remove chicken and set aside.
- Add onions, more oil if necessary, and a little water if necessary.
- Turn the heat down, and sauté onion for around 3-5 minutes.
- Add chicken back to the pan, and more water if necessary.
- Cover the pan, and allow chicken to simmer for around 15 minutes, or until completely cooked.
- Serve with vegetables, over salad, or rice.
Recipe was adapted from the novel, Saving Grace, by Jane Green.