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Homemade Sticky Ginger-Soy Chicken Bites (20 Minutes) recipe photo

Sticky Ginger-Soy Chicken Bites (20 Minutes)

These Sticky Ginger-Soy Chicken Bites are SO EASY! Juicy chicken thighs coated in a sticky, sweet-savory ginger-soy glaze ready in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken thighs cut into bite-sized pieces
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons fresh ginger grated
  • 2 cloves garlic minced
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch
  • 1/4 teaspoon black pepper
  • 1 green onion sliced, for garnish
  • sesame seeds for garnish

Equipment

  • Non-stick skillet or frying pan
  • Mixing bowl
  • Grater or microplane
  • Measuring spoons and cups
  • Spatula or wooden spoon
  • Knife and cutting board

Method
 

Stepwise Method
  1. Start by cutting 1 pound of boneless, skinless chicken thighs into bite-sized pieces. This helps the chicken cook quickly and absorb the sauce better.
  2. In a bowl, combine 1/4 cup soy sauce, 2 tablespoons honey, 2 tablespoons freshly grated ginger, 2 minced garlic cloves, 1 teaspoon cornstarch, and 1/4 teaspoon black pepper. Whisk everything together until smooth and set aside.
  3. Heat 1 tablespoon vegetable oil and 1 tablespoon sesame oil in a non-stick skillet over medium-high heat. Add the chicken pieces and cook for about 5-6 minutes, turning occasionally, until browned and cooked through.
  4. Pour the sauce mixture over the chicken in the skillet. Lower the heat to medium and stir continuously as the sauce thickens and turns sticky, coating each piece beautifully — about 3-4 minutes.
  5. Remove from heat and sprinkle sliced green onions and sesame seeds on top for a fresh crunch and visual appeal. Serve immediately over steamed rice, noodles, or as a delightful appetizer.

Notes

  • Press and cube extra-firm tofu to make a tasty vegan alternative.
  • Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
  • Use tamari or coconut aminos for gluten-free or soy-free versions of the sauce.
  • Do not overcook chicken thighs to keep them juicy and tender.
  • Mix the cornstarch well into the sauce to avoid a thin glaze; simmer longer if needed to thicken.