My whole family loves it.
Published November 19, 2024
Simply Recipes / Photo by Julia Gartland / Food Styling by Pearl Jones
There’s something about having takeout that feels like a reward after a long day. Still, there are nights when deciding what to order and waiting for the delivery feels like a huge feat. It’s on these nights that I lean into dishes like this 20-minute honey soy chicken.
It’s the dinner I turn to when I want those big, bold takeout flavors without leaving my kitchen (or my comfy clothes). Chicken cutlets are lightly coated in a one-bowl batter, cooked in a skillet until golden, and finished with a sticky, sweet, and savory honey soy sauce. It’s a family and kid-friendly one-pan recipe and a huge crowd-pleaser.
The best part? It’s ready in less time than it would take my family to scroll through all the delivery options. Served over fluffy rice, it’s my kind of weeknight dinner.
Tips for Making My Honey Soy Chicken
- Serving Suggestions: I love serving this chicken over steamed jasmine rice with a side of cut-up cucumber and grated carrots because I can prep them while the chicken cooks. When I have more time, I’ll steam some broccoli or sauté some snap peas to add to the dish.
- Time-Saving Tips: Start the rice first; it’ll be ready when your chicken is. If you don’t have it in you to make rice, try using 90-second rice packs. If you’re a meal-prepper, you can make the sauce several days in advance and store it in the fridge in an airtight container for when it’s time to cook.
- Ingredient Swaps: If you’re out of cornstarch, you can use all-purpose flour instead, though the coating will be a little thicker. No rice vinegar? Apple cider vinegar works in a pinch.
Simply Recipes / Photo by Julia Gartland / Food Styling by Pearl Jones
Skillet Chicken Recipes
- Creamy Chicken Florentine
- French Onion Chicken
- Chicken Pomodoro
- Pizza Chicken
You can make your own cutlets using boneless, skinless chicken breasts. Slice 2 chicken breasts in half horizontally, making 4 cutlets.
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1/4 cup honey
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1/4 cup water
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2 tablespoons soy sauce
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2 tablespoons rice vinegar
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2 garlic cloves, minced
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1 1/2 teaspoons minced fresh ginger
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1/4 cup plus 1/2 teaspoon cornstarch, divided
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1 large egg
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1 1/2 tablespoons canola or vegetable oil
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4 boneless, skinless chicken cutlets (about 1 1/2 pounds)
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Salt and freshly ground black pepper, to taste
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3 to 4 cups steamed rice and thinly sliced green onion, for serving
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Mix the sauce:
In a small bowl, add the honey, water, soy sauce, rice vinegar, garlic, ginger, and 1/2 teaspoon of cornstarch. Whisk together and set aside.
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Make the batter:
In a medium bowl, add the remaining 1/4 cup cornstarch and the egg. Whisk together until well combined and set aside.
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Batter the chicken:
Heat the oil in a large skillet over medium heat until it shimmers. Meanwhile, season the chicken generously with salt and pepper and transfer the breasts to the cornstarch and egg mixture. Flip and rearrange the chicken until all pieces are coated in batter.
Simply Recipes / Photo by Julia Gartland / Food Styling by Pearl Jones
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Cook the chicken:
Let any excess drip off and place the chicken into the hot pan. Cook, undisturbed, until golden, about 5 minutes. Flip and cook on the other side until the chicken is golden brown and cooked through to 165°F, another 4 to 5 minutes.
Simply Recipes / Photo by Julia Gartland / Food Styling by Pearl Jones
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Cook the sauce and combine:
Remove the chicken to a plate and pour the sauce into the pan. Bring to a boil over high heat, then reduce to medium and simmer until thickened, stirring occasionally, about 4 minutes.
Return the chicken to the pan and coat with the sauce. Serve the chicken on top of steamed rice, if using, and drizzle more sauce over the top. Garnish with green onions and serve immediately.
This is best eaten on the day it’s made, but if you keep the sauce and the chicken separate, any leftovers can be stored in airtight containers in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
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Simply Recipes / Photo by Julia Gartland / Food Styling by Pearl Jones
Simply Recipes / Photo by Julia Gartland / Food Styling by Pearl Jones
| Nutrition Facts (per serving) | |
|---|---|
| 729 | Calories |
| 17g | Fat |
| 22g | Carbs |
| 114g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 729 |
| % Daily Value* | |
| Total Fat 17g | 22% |
| Saturated Fat 4g | 21% |
| Cholesterol 340mg | 113% |
| Sodium 796mg | 35% |
| Total Carbohydrate 22g | 8% |
| Dietary Fiber 0g | 1% |
| Total Sugars 17g | |
| Protein 114g | |
| Vitamin C 1mg | 3% |
| Calcium 67mg | 5% |
| Iron 4mg | 23% |
| Potassium 997mg | 21% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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