About this recipe
Boneless thighs stay juicy under a quick honey-soy glaze. Broccoli steams in the same skillet so you are not juggling three pots on a Tuesday.
Watch the last two minutes. Honey can go from glossy to bitter if the heat stays too high after the sauce reduces.
Serve over rice while the glaze is still shiny.
PREP
Step 1
Pat thighs dry and cut into 1 1/2-inch pieces. Season lightly with salt and pepper. Whisk honey, soy sauce, and garlic in a small bowl.
COOK
Step 2
Heat oil in a large skillet over medium-high. Add chicken in a single layer and sear undisturbed 3 minutes.
Step 3
Stir and cook until mostly cooked through, about 4 minutes more.
Step 4
Push chicken to the side. Add broccoli and 2 tablespoons water. Cover over medium-high and steam until bright green and tender-crisp, 3 to 4 minutes.
Step 5
Uncover, pour in the honey-soy mixture, and toss over medium until the sauce turns sticky and coats everything, 2 to 3 minutes. Chicken should reach 165°F.
SERVE
Step 6
Divide rice among four plates. Spoon chicken, broccoli, and glaze over the top. Serve hot.
Tips
Dry the chicken well before searing so the glaze clings instead of steaming off.
Use low-sodium soy if you want a milder, less salty finish.
Swaps
Soy sauceTamari
Keeps the dish gluten-free if your brand is certified.
HoneyMaple syrup
Slightly thinner glaze; reduce a minute longer if needed.
Equipment
large skillet with lid · small bowl
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