Recipe
Honey Soy Chicken
Honey-glazed chicken cooked with sesame oil and soy with carrots and cabbage over rice.
Method
Cook the Chicken and Build Fond
- 01Heat a large skillet over medium-high heat and add a small amount of oil.
- 02Place chicken thighs into the pan and season lightly with salt and black pepper.
- 03Cover the pan and cook for 4 minutes with the lid on, allowing the chicken to cook through and create fond on the bottom of the pan.
- 04Remove chicken from the pan and set aside.
Deglaze the Pan
- 05With the heat still at medium-high, add toasted sesame oil, water, gluten-free soy sauce, and vinegar directly into the pan.
- 06Stir and scrape the bottom of the pan to release all the browned bits into the liquid.
Cut and Simmer the Chicken
- 07Return the chicken to the pan.
- 08Using a spatula or knife, cut the chicken directly in the pan into bite-size pieces.
- 09Add sliced carrots and cabbage.
- 10Reduce heat slightly and let everything simmer together until the vegetables are tender and the chicken is fully cooked.
Remove Solids and Reduce the Sauce
- 11Transfer the chicken and vegetables to a bowl and set aside.
- 12Add honey to the remaining sauce in the pan.
- 13Increase heat slightly and let the sauce reduce, stirring and scraping with a spatula.
- 14Continue cooking until the sauce thickens and leaves a visible trail when scraped across the pan.
Assemble
- 15Spoon rice into serving bowls.
- 16Add chicken and vegetables on top.
- 17Drizzle the reduced honey–sesame soy glaze over everything.
- 18Finish with sliced green onions and sesame seeds, if using.
Chef's note
Avoid boiling the chicken in the sauce for too long. Overcooking at this stage can cause the chicken to become tough.






