This dish balances sweet honey and savory soy with a gentle chili kick that caramelizes into a sticky, glossy glaze. The chicken is tender with crisped, slightly charred edges while the bok choy remains bright and slightly crunchy. Toasted sesame and scallions add nutty aroma and a fresh finish. Serve warm over steamed rice or quick noodles for an easy weeknight or relaxed weekend dinner.
Ingredients
- Boneless skin-on chicken thighs (1.5 lb / 700 g)
- Low-sodium soy sauce (1/4 cup / 60 ml)
- Honey (3 tbsp)
- Rice vinegar (1 tbsp)
- Sesame oil (1 tsp)
- Fresh ginger, grated (1 tbsp)
- Garlic, minced (2 cloves)
- Gochujang or chili paste (1 tsp) or red pepper flakes (to taste)
- Vegetable oil (2 tbsp)
- Cornstarch (1 tsp) mixed with 1 tbsp water (slurry)
- Baby bok choy, halved lengthwise (10–12 oz / 300–350 g)
- Sesame seeds, toasted (1 tbsp)
- Scallions, thinly sliced (2)
- Salt and black pepper (to taste)
- Cooked jasmine rice or noodles (for serving)
Instructions
- Pat chicken thighs dry and season lightly with salt and pepper. Set a large skillet over medium-high heat and add 1 tbsp vegetable oil.
- When the pan is hot, place chicken skin-side down and sear without moving for 6–8 minutes until the skin is deeply browned and crisp; flip and cook 3 minutes on the other side. Transfer to a plate and set aside.
- Meanwhile, in a small bowl whisk soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and gochujang or chili paste until smooth to make the glaze.
- Reduce heat to medium and add the remaining 1 tbsp vegetable oil to the same skillet. Pour in the glaze mixture and simmer for 1–2 minutes to meld flavors.
- Return the chicken to the skillet, spooning glaze over each piece. Cover and cook 6–8 minutes until the chicken reaches 165°F (74°C) and the glaze thickens slightly.
- Stir the cornstarch slurry and add to the pan, stirring gently to create a glossy, slightly thickened sauce that coats the chicken. Cook 30–60 seconds more and remove chicken to a cutting board to rest 3 minutes.
- While the chicken rests, wipe the skillet lightly and return to medium-high. Add bok choy cut-side down and sear 1–2 minutes until charred, then flip and add a splash of water (1–2 tbsp) and cover briefly to steam 1 minute until tender-crisp.
- Slice or leave whole the chicken thighs and arrange over rice or noodles. Spoon extra glaze from the pan over the top, arrange bok choy alongside, and finish with toasted sesame seeds and sliced scallions.
- Serve immediately, letting diners combine glossy chicken and crunchy bok choy with rice for a balanced bite.
Tips or Variations
- For a lighter version, use skinless chicken breasts and reduce searing time; watch closely to avoid drying out.
- Add thinly sliced bell pepper or snap peas to the bok choy for extra color and crunch, or swap honey for maple syrup for a different sweetness profile.
