Honey Soy Chicken (2 Ingredient Marinade)
This is the kind of weeknight recipe that solves dinner fast. Just two main ingredients, one pan, and barely any prep. The result? Juicy chicken with a glossy, savory-sweet glaze that is packed with flavor, and ready to serve over rice, in wraps, or on its own with a quick side.
Recipe Video
Ingredients and Substitutes
Chicken
- Boneless, skinless chicken thighs are ideal. They stay juicy, absorb the marinade well, and brown nicely in a pan.
- You can use chicken breast if preferred. Just know it will cook faster and turn out a bit leaner and less forgiving if overcooked.
Soy Sauce
- Dark soy sauce gives this recipe its color and deeper flavor. If using regular or light soy sauce, the dish will be a little saltier and less rich in color.
- For a gluten-free option, tamari or coconut aminos are good substitutes.
Honey
- Use real honey, not syrup or blends, for the best flavor and texture.
- If you don’t have honey, maple syrup or agave nectar can work.
- For a keto-friendly option, use a sugar-free honey substitute or a low-carb liquid sweetener like monk fruit syrup or allulose syrup. Look for one designed to cook and caramelize, since that texture is key.
Expert Tips
Marinate Ahead for Better Flavor: Even a short one-hour marinade helps the chicken absorb the soy and honey. If you have more time, letting it sit overnight deepens the flavor even more.
Reduce the Sauce at the End: Once the chicken is nearly cooked through, raise the heat slightly to reduce the sauce until it clings to the pieces. This is what gives it that sticky, glossy finish.
Customize the Base Sauce: If you’ve got time or want to change it up, add chopped garlic, toasted sesame oil or sliced chilies for extra punch. A splash of chicken stock turns the glaze into a quick pan sauce, which is great if you want something to spoon over rice.
Storage and Leftovers
Refrigerator: Store any leftover chicken in an airtight container for up to 3 days. The glaze holds up well and reheats best in a skillet over low heat. You can reheat it covered in the microwave in short bursts until warmed through.
Freezer: You can freeze the cooked chicken, but the glaze may lose a bit of its stickiness once thawed. Let it cool completely before freezing. Store in a flat layer to reheat evenly later. Warm it up in a nonstick pan to help bring the glaze back to life.
Ideas for Using Leftovers:
- Toss into a quick rice or noodle bowl
- Load into lettuce wraps with shredded veggies
- Add to fried rice or a stir-fry
- Pack into a wrap with greens and cucumber
More Recipes You May Like:
Honey Soy Chicken (2-Ingredient Marinade)
Ingredients
- 1 teaspoon olive oil for frying
- 1 pound boneless skinless chicken thighs , cut into bite-sized pieces
- 1 tablespoon dark soy sauce
- 1 tablespoon honey
Optional Garnish
- 1 teaspoon furikake seasoning optional
- 1 teaspoon chopped chives or green parts of spring onion optional
Instructions
- In a medium bowl, combine the chicken pieces, soy sauce, and honey. Mix well to coat. Let marinate for at least 1 hour.
- Heat olive oil in a nonstick skillet or sauté pan over medium-low heat. Once hot, add the chicken and spread it out evenly in the pan.
- Let the chicken cook undisturbed for 2–3 minutes to develop some browning on one side. Stir, then cover with a lid and cook for another 2–3 minutes, or until mostly cooked through.
- Remove the lid and raise the heat to medium. Continue cooking, stirring frequently, until the sauce reduces to a sticky glaze that coats the chicken, about 2–3 minutes more.
- Turn off the heat. Sprinkle with furikake seasoning (if using) and garnish with chopped chives or spring onion greens.
Notes
Nutrition Info Per Serving
- Calories: 303
- Net Carbs: 6g
- Carbs: 6g
- Fat: 13g
- Protein: 36g
- Fiber: 0g
This recipe makes 3 servings. Get the recipe on myfitnesspal.
Doesn’t soya sauce have gluten?
Yes some. You can use coconut aminos if you have gluten intolerance or something.
What do you think of some ginger garlic paste to add to the flavor? What might a good amount be?
Add a tablespoon. Will definitely amp up the flavour. Even some chopped ginger and garlic will do, either or. Maybe like 5-10grams of each.
Once again, I’m in love ! Excellent quick recipe! I was out of honey, but had plenty of granular xylitol and it didn’t disappoint. Just dissolved it in the warm liquids first. Used coconut amino’s and the toasted sesame oil. Loved the Furikake and green onion finish! Plenty of flavor and light on the sodium….
so glad to hear that Maryann!!
This is absolutely delicious. I added garlic & sesame seeds. I cooked bell peppers & onion and stirred it in as the sauce thickened..served it with cauli rice. I took a photo but can’t figure out how to post it… 🙁
You can post photos on comments here. You can post it on twitter/facebook/instagram and tag me. But am so glad you enjoyed it!!