Honey Soy Glazed Chicken Thighs with Asparagus

Name: Honey Soy Glazed Chicken Thighs with Asparagus
Cook time: 15 min
Yield: 4 servings
Ingredients: 45 ml soy sauce; 30 ml honey; 15 ml rice vinegar; 9 g garlic finely minced; 6 g fresh ginger finely grated; 6 g cornstarch; 45 ml water divided; 1 g salt divided; 1 g black pepper freshly ground; 15 ml neutral oil divided; 450 g boneless, skinless chicken thighs cut into 2.5 cm pieces; 15 ml neutral oil divided; 300 g asparagus trimmed and cut into 5 cm pieces; 1 g salt divided; 6 g toasted sesame seeds for garnish; 20 g scallions thinly sliced for garnish

Chicken thighs are sliced, seared, and glazed in a quick honey-soy sauce with garlic and ginger, then finished with asparagus so the vegetables stay crisp-tender. Serve it as a substantial side alongside rice, noodles, or a larger meal.

By Julienne

Honey Soy Glazed Chicken Thighs with Asparagus

Cook time: 15 minutes

Servings: 4

Ingredients

45 ml soy sauce
30 ml honey
15 ml rice vinegar
9 g garlic finely minced
6 g fresh ginger finely grated
6 g cornstarch
45 ml water divided
1 g salt divided
1 g black pepper freshly ground
15 ml neutral oil divided
450 g boneless, skinless chicken thighs cut into 2.5 cm pieces
15 ml neutral oil divided
300 g asparagus trimmed and cut into 5 cm pieces
1 g salt divided
6 g toasted sesame seeds for garnish
20 g scallions thinly sliced for garnish

Instructions

In a small bowl, whisk together 45 ml soy sauce, 30 ml honey, 15 ml rice vinegar, 9 g minced garlic, 6 g grated ginger, 6 g cornstarch, and 45 ml water until smooth. Set the sauce aside. The sauce is fully mixed with no dry cornstarch visible.
Season 450 g chicken thighs with 1 g salt and 1 g black pepper. The chicken is evenly seasoned.
Heat 15 ml neutral oil in a large skillet or wok over medium-high heat until it shimmers. Add the chicken in a single layer and cook, stirring occasionally, until browned and just cooked through, 5 to 7 minutes. The chicken is opaque through the center and reaches 74°C at the thickest pieces.
Add the remaining 15 ml neutral oil and the asparagus. Stir-fry for 2 to 3 minutes until the asparagus is bright green and crisp-tender. The asparagus is tender at the stem end but still has a firm bite.
Pour in the sauce and toss constantly for 1 to 2 minutes until it thickens and coats the chicken and asparagus. Taste and add the remaining 1 g salt if needed. The glaze lightly clings to the ingredients instead of pooling in the pan.
Transfer to a serving dish and finish with 6 g toasted sesame seeds and 20 g sliced scallions, if using. The dish is glossy and served hot with the garnish scattered on top.