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Honey Glazed Chicken with Ginger & Mixed Vegetables Recipe

Honey Glazed Chicken with Ginger & Mixed Vegetables recipe


This is a yummy chicken dish with a sweet honey glaze. It has chicken, carrots, peas, and cabbage. The ginger gives it a special taste. It's cooked in a pan and oven.


1 1/2 lb chicken thighs, boneless skinless
1 tbsp honey
2 tbsp soy sauce
1 tbsp chili garlic sauce
1 tsp grated fresh ginger
1 tbsp toasted sesame oil
2 tbsp virgin coconut oil
2 medium carrots, julienned
8 oz sugar snap peas
1 medium yellow onion, thinly sliced
1/2 medium head napa cabbage, thinly sliced
1 tbsp sesame seeds


Preheat the oven to 400°F (200°C).
In a small bowl, whisk together the honey, soy sauce, chili garlic sauce, grated ginger, and toasted sesame oil to create the marinade.
Place the chicken thighs in a baking dish, unroll them flat, and drizzle with half of the marinade. Reserve the remaining marinade for later.
Bake the chicken in the preheated oven until cooked through and golden, about 25 minutes, flipping once halfway through.
While the chicken is baking, heat a large skillet over medium-high heat and add the coconut oil.
Add the sliced onion to the skillet and stir-fry until tender, about 3 minutes.
Add the julienned carrots and sugar snap peas to the skillet with the onions and continue to stir-fry for another 3 minutes.
Add the thinly sliced cabbage to the skillet and pour in the remaining marinade. Stir-fry until the cabbage is just wilted, about 2 minutes.
Once the chicken is done, let it rest for a few minutes, then slice if desired.
To serve, divide the stir-fried vegetables among plates, top with the chicken, and sprinkle with sesame seeds.

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