Honey Soy Chicken

  • This honey soy chicken is as equally flavorful as its sister, holy yum chicken, but just a different flavor profile! Asian and saucy!

    Honey soy chicken is a quick and easy weeknight meal to make. Asian flavors of soy sauce, garlic, sesame oil, and honey are the base of the delicious sauce that the chicken cooks in! This dish comes together in no time!

    I came up with honey soy chicken because of the overwhelming response to my holy yum chicken.

    Quick and easy chicken dinners that can be made in one casserole dish seems to be the way to your hearts!

    I know it is for me because when you’re tired after a long day, the last thing you want to do is make an elaborate dinner.

    Have no fear that just because this is an easy chicken recipe that it is lacking in flavor.

    It is just the opposite!

    Honey soy chicken has so much flavor!

    The ingredients in honey soy chicken give it a lot of flavor. Here’s the run down of the ingredient list:

    • Honey
    • Soy sauce
    • Sesame oil
    • Garlic
    • Ginger

    Honey soy chicken is a quick and easy weeknight meal to make. Asian flavors of soy sauce, garlic, sesame oil, and honey are the base of the delicious sauce that the chicken cooks in! This dish comes together in no time!

    How do you get it all nicely browned on top?

    I stick the entire casserole dish under the broiler to get the nice golden brown color you see in the photos.

    This step is absolutely optional and you don’t have to. I obviously did it because I think it looks better and I love a crispy caramelized edge on my chicken thighs.

    Can you use chicken breasts?

    You can but I love using dark meat/chicken thighs.

    They are foolproof and don’t dry out like chicken breasts do.

    They also tend to take less time to cook.

    Honey soy chicken is a quick and easy weeknight meal to make. Asian flavors of soy sauce, garlic, sesame oil, and honey are the base of the delicious sauce that the chicken cooks in! This dish comes together in no time!

    Is the sauce supposed to be thick?

    No. I keep getting comments from people saying their sauce is runny.

    It’s supposed to be runny like you can see in the photos.

    There’s nothing in the ingredients that would make the sauce thick.

    I did mention that soy sauce and honey are both sticky ingredients when cooked at high heat but that doesn’t mean the sauce is going to be thick.

    I’m saying that the excess sauce that may be on the sides of your baking dish or foil will be sticky/crusty. Hope that clarifies things!

    Can you make this in the slow cooker?

    I mean, I guess you could but it already whips up so fast in the oven that I feel putting it in the slow cooker would be a bit of an overkill.

    Here are some tips to help you make this honey soy chicken recipe a success!

    1. If you don’t follow directions and want to improvise, that is definitely ok! But please do not come back to yell at me for a failed dish. The instructions are laid out completely above because I have tested it myself and it works the way it’s written above.
    2. If you do not use the right equipment it will likely not turn out either. 8×8″ pan means 8×8″ pan. 2 layers of foil means 2 layers of foil. Why? 8×8″ pan will keep the sauce together and compact and won’t cause it to spread out over a large surface area. If you put it in a larger pan, it will spread, therefore, causing the sauce to get cooked off and you’ll end up with dry chicken and little to no sauce. Double layering the foil insulates the sauces and the chicken, it’ll keep the sauce from burning on the scalding hot pan.
    3. Yes, it really is cooked at 425 degrees. I’m not going to lie to you. Yes, it’s high but it also works (proof: above pictures!)
    4. If you’re using (thin cut) chicken breasts, reduce cooking time by 10-15 minutes or you’ll end up with dry chicken.

    More chicken recipe ideas:

    Watch me make the honey soy chicken recipe with this video above!

    Honey soy chicken is a quick and easy weeknight meal to make. Asian flavors of soy sauce, garlic, sesame oil, and honey are the base of the delicious sauce that the chicken cooks in! This dish comes together in no time!

    Honey Soy Chicken
    4.34 from 6 votes
    Print

    Honey Soy Chicken

    This chicken is so flavorful and will make your house smell oh-so-good!
    Prep Time: 5 mins
    Cook Time: 40 mins
    Total Time: 45 mins
    Course: Dinner
    Cuisine: Asian
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 4
    Calories: 403kcal
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    Ingredients

    • 1 1/2 - 2 pounds boneless skinless chicken thighs (most of the fat cut and discarded)
    • 3 tbsp vegetable oil
    • 3 tbsp low sodium soy sauce
    • 1 tsp sesame oil
    • 5 tbsp honey
    • 4 cloves of garlic, minced
    • 1/2 tsp ground ginger
    • 1/2 tsp ground black pepper

    Instructions

    • Preheat oven to 425 degrees Fahrenheit. Line a 8x8" oven-proof pan with 2 layers of tin foil. I HIGHLY advise using foil in this dish because soy sauce & honey are STICKY and tend to adhere heavily on glass dishes when cooked at high temperatures. Unless you want to be scrubbing forever, use the foil!
    • In small bowl, whisk together vegetable oil, soy sauce, sesame oil, honey, garlic, ground ginger, and pepper.
    • Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
    • Bake, uncovered, for 40 minutes, checking occasionally to make sure the tops are not browning too quickly. If they are, cover with foil and resume baking until chicken is done.
    • Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
    • Immediately after plating chicken, pour sauce over top of chicken. It's delicious so you want all the sauce you can get!
    • Serve with white or brown rice and some steamed veggies.

    Notes

    Source: adapted from She Wears Many Hats
    Nutrition Facts
    Honey Soy Chicken
    Amount Per Serving (1 serving)
    Calories 403 Calories from Fat 153
    % Daily Value*
    Total Fat 17g 26%
    Total Carbohydrates 24g 8%
    Sugars 22g
    Protein 43g 86%
    * Percent Daily Values are based on a 2000 calorie diet.
    *Nutrition facts are an estimate and not guaranteed to be accurate.
  • 537 Comments
    Julie Wampler of Table for Two
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    Comments

  • Valntina says:

    Looking for some inspiration . new recipes!!

  • Lisa says:

    Increasing to 3 lbs of chicken so using a little bit longer pan. I don’t want to overcrowd the pan. Thinking those who want a thicker sauce could just transfer the sauce to a small saucepan after the chicken has cooked and thicken with a cornstarch slurry.

  • Jay says:

    Made this today….and its my new fav! The only tweak I made to the recipe is adding 1/4 tsp of red pepper flakes because I thought it would be awesome with just a little kick of heat, and after the 40 min cook time, It didn’t have that carmelization/color like in the pics, so I broiled it on high, the second rack in th oven, for 5 min.

  • Brianna says:

    Has anyone tried marinating the chicken in the sauce for an hour or so before baking?

    • Julie says:

      I believe people have done this before and it’s a great idea!

  • Kathleen says:

    Unsure where I went wrong. Per your very terse directions, I always follow your recipes to the letter. We found this dish very tasteless.

  • Nancy says:

    I want to make this tonight but have bonein chicken breast. Do you think I could use this ?????

    • Julie says:

      Yep, definitely

  • Pat says:

    I am confused about putting the water in the pot. The hole should be above or below the water I put in.
    Above or below?
    Thanks,
    Pat

    • Julie says:

      There is no water nor pot used in this recipe.

  • Amanda says:

    Is there any way I could make this in a crockpot? I absolutely love this recipe; it is my whole family’s favorite!! This is what they request but I need to make it in the crockpot tonight. Is it possible?

    • Julie says:

      Many people have made this in the slow cooker so I think you totally can do it!

  • Deb says:

    Thanks for sharing this delicious recipe! Very easy and tastes great!

  • Robert Boswell says:

    Tried recipe. Tasty but needs salt.

  • Alex says:

    I’ve made this a bunch and it’s delicious every time! Love it!

  • Lorraine Headden says:

    Had it tonight. It was so good. It’s definitely a keeper.

  • Linda says:

    Loved this! Made as directed and added a pinch of red pepper flakes. Question: I’m curious about omitting the oil in the sauce. The finished product seemed to have a decent layer of oil floating on the top. Granted, I could use a separator, but that’s another step and another thing to wash. Wondering if I omit the oil, since the fat renders off the thighs, if I’ll have similar tasty results. Thoughts?

    • Julie Wampler says:

      You could definitely omit the vegetable oil; I wouldn’t omit the sesame oil though!

  • Bickymoon says:

    Made this tonite. Looked beautiful! Smelled even more beautiful. Comments were…..bland. With more soy sauce added to finished chicken was better. Will definitely make again with added justments! So there!! I’m NOT telling at you!

  • Erica says:

    I’ve made this several times and my family loves it! We have high standards for recipes and this really hits the mark! The only change I make is to thicken the sauce a bit and broil the chicken at the end. I cook for 35 mins instead of 40. Add cornstarch slurry (1 TB or so). Baste chicken then broil 3 mins. Baste again (thicken sauce more if needed), and 2-3 more mins broil. This is so so good! Our favorite side with it is buttery mashed potatoes. Mmm.

  • Lona says:

    This recipe is lit. I did exactly how the recipe says but added garlic salt and cayenne pepper to the mixture. Next time i am going to exit the veggie oil and add more sesame oil. I topped it on jasmine rice!

  • Vicky says:

    Just made this, with a few minor variations, and it was awesome

  • Greg says:

    If I could give this recipe a Hundred stars out of five I would! Bottom line the best chicken recipe I’ve ever eaten. I Have cooked in a lot of hospitals hotels and restaurants and needless to say I’ve tasted a lot of recipes, but this by far, hands-down has won my heart, thank you!

    • Julie Wampler says:

      Oh this makes me so happy to hear! Thank you for your feedback!

  • Sheri says:

    I made this tonight and it was delicious! My husband loved it. Will make this again real soon.

  • Regina says:

    Making this tonight, I followed everything to the T and we will see what the family thinks. I used the foil and serving with white rice. I used minced garlic that I had in the fridge, about 3 tsp. I am planning on using the broiler for 3 min on each side. I have been reading the comments and that seems to be the key…Thanks for such an easy recipe!!

    • Julie Wampler says:

      Enjoy!!

  • Stella says:

    Excellent

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