Chicken fillets with honey, lemon and ginger sauce

casaveneracion.com chicken-honey-lemon-ginger-sauce

One of the most popular recipes in this blog is the Vietnamese style honey ginger chicken which uses bone-in chicken thighs. Here is a version that uses chicken thigh fillets which cooks in less than half the time.

For best results, I recommend that you season the chicken thigh fillets with salt and pepper a couple of hours before cooking. Just keep them covered in the fridge then take them out when you’re ready to throw them into the pan.

Ingredients

  • 8 chicken thigh fillets with skin on, seasoned with salt (or fish sauce) and pepper
    a thumb-sized piece of ginger, grated and juice included
    juice of one lemon (for an exceptionally aromatic dish, grate the rind and add to the sauce)
    4 to 6 tbsps. of honey
    2 tbsps. of finely sliced onion leaves, for garnish

Instructions

  1. Heat a non-stick frying pan. Arrange the chicken thigh fillets in a single layer, skin side down. Cook over high heat until the skins render fat and turns golden brown.

    Flip the chicken fillets over and cook until the underside starts to brown too.

    Remove the chicken to a plate. Never mind that they aren’t cooked through yet. You’re going to put them back to them again.

    Throw away the chicken fat.

    Reheat the pan. Return the half-cooked chicken making sure that they are still arranged in a single layer.

    Add the ginger, lemon juice and honey. Pour in about 1/4 cup of water. When the sauce is bubbling, lower the heat, cover then frying pan and allow the chicken to cook for about 10 minutes.

    If, after 10 minutes, the sauce is still to thin, turn up the heat and allow the sauce to boil with the frying pan uncovered until it thickens. This take only a minute or two as you have very little liquid in the pan.

    When the chicken fillets are done, transfer them to a chopping board and slice each fillet into six to eight strips. Arrange on a plate. Drizzle the sauce over and around them. Sprinkle with sliced onion leaves and serve at once.

Cooking time (duration): 20 minutes

Number of servings (yield): 4

Meal type: lunch / supper

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Comments

  1. peterb says

    Chicken fillets, my favorite main ingredient! So many ways to cook it! Hmmm, i must’ve missed the original post of your. I’m sure it’s popular for a very delicious reason and i intend to experience why! :)

  2. Lois says

    yeah, i’m a big fan of chicken thigh fillets too.
    that’s another thing on my to-do list, learn how to fillet chicken meat.

    i like the crusty chicken skin from the honey in this recipe. yummy! :)

  3. says

    Another idea for tomorrow’s dinner. I actually feel like a parasite waiting for your posts for dinner ideas. :(
    Thanks for sharing Ms Connie.

  4. t2rad says

    ahh, my error from when I tried this dish the last time, I combined all of the ingredients (ginger+honey+lemon) to sort of marinate the chicken BEFORE frying – ended up with burnt chicken even the dog wouldn’t eat! Will try it the “right” way this weekend! Thanks Ma’am Connie! Love the new layout too!!

  5. says

    Yum! I hope I can successfully recreate this dish. With school starting next week for my 11 year old, your chicken recipes have been my lifeline :) I love the new layout !

  6. frenchadobo says

    i cooked this last night and my family and i simply adored it ! it’s definitely a keeper. it’s just so amazing that a recipe with minimal ingredients could taste so fabulously good. it was moist, juicy and the flavor was just so appetizing! the dish was wipe out in a few minutes ! next time i would like to try to substitute lemon with orange to see if it will be as good. thanks a lot connie.

  7. raquel says

    i’ve tried this and it’s so delicious! i used ginger-flavored honey. yummm! will definitely make this again.
    thanks so much!

  8. says

    I’ve just tried this last night, and I learned one of the most valuable (and probably what should be the most obvious) cooking lesson: do not leave your cooking alone! I left the kitchen for just a minute or two (when the chicken was cooking in the honey mixture) to check on my daughter, and when I came back, the honey burned! The chicken came out black, but surprisingly it was edible, and even good. It actually turned into chicken tocino. *facepalm*

  9. says

    Looks yummy and not that hard for a beginner cook, like me! :) I also love cooking with chicken fillets! Will definitely try this soon! :)

    This is my first time to leave a comment in your blog, Ms. Connie! But I’ve been following you for around 3 years already and I’ve even tried several of your recipe’s, which are all delicious! Your instructions are easy to follow too! ;)

    Keep up the great and inspiring work! :)

  10. anna r. says

    hi ms connie,
    i made this during our “cook-out” gathering and it was a hit!!!
    thanks so much for sharing your talent… you rock!

  11. Kathy says

    I tried this and my sisters loved it! Thank you so much for putting up this site. It will really help a lot in planning our daily meals. You are such a blessing, Connie! :)

  12. lucy says

    The chicken fillet here in finland doesnt have a skin on hhmm so I think I will use the chicken legs and take out the bones lol. Will try this tonight. I tried the chicken aith soya and chili twas really good my husband eat them all and the rice as well hahaha….

  13. Cathy says

    Hi ms connie,
    I have been a reader of your blog for years now. Thank you for sharing your beautiful and delicious dishes.
    I tried this recipe using pancake syrup because i have used all my honey the last time i cooked it. It turned out well although i needed to add brown sugar to make it sweeter and taste like i used honey in the dish.

  14. Raewyn says

    YUM! I just made this with skinless chicken thigh fillets. I didn’t season them beforehand and I also didn’t have much ginger but it still turned out very tasty. I served it with salad and it was DELICIOUS!

  15. Cathii says

    I cooked this recipe a week ago and it was delicious. I didn’t have any chicken with the skin on, which made a huge difference to the overall outcome and presentation of the dish. I will definitely cook it again.

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