(Vietnamese style) Honey ginger chicken

Honey-ginger chicken

Over two years ago, when I first cooked a chicken dish seasoned with a combination of honey, lemon and ginger, I thought I created something original. In fact, I found it amusing that it was inspired by Halls candy — you know, the honey lemon flavored ones?

Little did I know that honey ginger dishes are common in Vietnam. There is honey ginger chicken, honey ginger prawns and honey ginger pork. Citrus juice, however, does not seem to be included among the ingredients. I decided to refine my previous honey lemon ginger chicken recipe by ditching the butter and using a more Asian approach. Let’s just say it’s my version of the Vietnamese honey ginger chicken.

Recipe: (Vietnamese style) Honey ginger chicken


  • 8 chicken thighs
  • 2 thumb-sized pieces of ginger, peeled and grated
  • 2 chili peppers, finely chopped
  • 1/4 c. of fish sauce
  • 1/3 c. of lime (or lemon) juice
  • 1/2 c. of honey
  • onion leaves and 1/2 red bell pepper, both thinly sliced, for garnish


  1. In a wok, boil a cup of water. When the water is boiling, arrange the chicken thighs in a single layer (adding the chicken to already boiling water minimizes the formation of scum). Add the ginger and chili peppers. Pour in the fish sauce. Cover and simmer for 20 minutes.
  2. After 20 minutes, the liquid would have reduced considerably. Pour in the lime (or lemon) juice and the honey. Cook over high heat, uncovered, turning the chicken thighs often until the sauce browns and thickens. Watch the chicken carefully at this stage — the fast-thickening sauce burns fast because of the honey. When the liquid has evaporated and all there is left is a thick caramelized sticky sauce coating the chicken, lift the chicken pieces one by one and transfer to a serving platter, making sure that the fibrous grated ginger stays in the wok. You don’t it need anymore — all the ginger-y flavors are already in the chicken.
  3. Garnish with thin strips of onion leaves and red bell pepper. Serve hot with rice.

Preparation time: 5 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

65 Responses

  1. Maruh Bordage says:

    wow! ang dali lng. easy-ing easy-ing at kayang kayang ! affordable pa! salamat po ms connie sa inyong honey ginger chicken version. more powers :)

  2. Connie says:

    Maruh, re “easy-ing easy-ing at kayang kayang ! affordable pa!”

    The benchmark of my cooking — because I’m basically lazy and cheap hehehehe

  3. Marie says:

    Hi Ms. Connie, this is another nice and easy idea for my husband baon. When you say chili peppers are you referring to the siling labuyo or siling haba (the one used for sinigang)?

    More power on your cooking blog it really help me on my everyday cooking.

  4. Connie says:

    Marie, I used labuyo but if you want a milder dish, you can use the larger green variety.

  5. Marie says:

    Thanks so much for your response…planning to cook this for my husband’s baon tomorrow.

    More power and God bless!

  6. Connie says:

    Hope he likes it, Marie. :)

  7. Sorina says:

    You have great recipe idea’s, I really like this blog! :)

  8. Ellen says:

    ohh i love the pic!! nakakagutom talaga =) its also very easy too cook…hmm i’ll cook this for dinner tomorrow. thanks for the inspiration connie =)

  9. Crisma says:

    Whoooah!!! When I read through the recipe, I
    was amazed that it was that simple and easy!
    But if one were to judge by the picture that came with it, one wouldn’t have thought that the recipe was an easy one!

    “The benchmark of my cooking— I’m basically lazy and cheap. hahaha”—- Oh, no Connie! I do not think you are lazy! I think I’ve commented earlier that one of the values that we are learning from you is the value of being masipag, of being industrious— of not taking the short way, like succumbing to having “instant this and instant that”

    The portion on being cheap— in terms of ingredients you use for your cooking??? Yes, I agree that most times your suggested ingredients or even procedures promote being cheap. Who wouldn’t want being cheap these days, anyway?

    Thanks again, Connie.

  10. Connie says:

    Hehehe allergic ako sa expensive although there are food items I never scrimp on like butter and cheese. But with meat, I go for the cheaper cuts which may require longer cooking but turn out much tastier than the more expensive loins and chops.

  11. leng says:

    hi connie! if i dont have kalamansi or lemon, could i just use orange juice instead?

  12. Connie says:

    Leng, orange juice is too sweet. You might not get a good balance.

  13. vemz says:

    huwaw ang sarap naman po nyan Maam Connie!!!
    i’m a silent reader po pala!i’ve been lurking in your blog for months now!hehe gusto ko kasi po talaga matuto magluto!anyway, the reason i’ve finally made a comment is to ask if you have a cookbook po?i’d really love to get one! hehe..

    more power po and God Bless.^^

  14. Connie says:

    Vemz, there’s a link on the sidebar. :)

  15. arny says:

    ms connie i will make this tomorrow. i like the one pot dish cooking. no mess and no hassle. thanks for the recipie!!

  16. Dennis says:

    Salamat Ms. Connie for this wonderful recipe. I tried this for our dinner last night and its so delicious. Everybody enjoy.

    May konting dagdag lang akong ginawa. Instead of using the onion leaves only for garnish….habang niluluto ko siya…sinama ko yung white part or the lower part ng onion leaves sa niluluto and it added more flavor sa dish.

    Thanks again Ms. Connie….matagal mo na akong fan.

    BTW, I’m an IT by profession, a father of 3 and incharge in cooking at home….hehehehe…di kasi marunong magluto asawa ko….heheheheh

    Thanks & more power

  17. Crisma says:

    Hi again, Connie! Ginawa ko ito for lunch! My son even gave me a jolting (joking naman) na one-two punch in the upper arm— super sarap! Though I did not have pure chicken thighs, parang chicken for tinola parts yata yun… pero talagang ubos… simot and he was even asking that I repeat that same meal for dinner!!!

    Ganda ng bagong lay-out mo sa blog mo— Cool!!

  18. Connie says:

    Great! Tuwa ako when kids enjoy home cooked meals.

    Re new design. Nasira yung dati eh. I wasn’t planning on changing the theme pero yung kuting ng anak ko, nag Dancing Queen sa keyboard (nasobrahan na yata sa Mamma Mia! kasi we’ve been watching the DVD twice a day) eh bukas yung control panel sa web… hayun, wasak yung layout.

  19. Barbie says:

    Hi Connie, made this for lunch today..My 2 year old son liked it…”Sarap chicken Mama!” This dish will definitely stay as a regular.. Nice layout… My first time to comment but I’ve been sampling your recipes..Everything i’ve tried were great, but this has to be the easiest so far…hehe! Thanks for sharing…

  20. Katrina says:

    Hi Connie – I’m an avid fan of your blog and visit it almost daily. I too noticed your nice new blog layout. Can you advise on who made it? Or what WP theme you use? I want a similar layout for my PC-related blog. Thanks!


  21. Connie says:

    Katrina, it’s a modified version of Brian Gardner’s Revolution Lifestyle theme. I downloaded the free (unsupported) version and I modified it myself.

  22. leng says:

    hi miss cons! sorry for the late reply kse nakilimutan ko kung sa anong recipe ako nagpost ng q. thanks ms. cons ha!

  23. cel says:

    i cooked this last night and my toddlers loved it!

  24. Connie says:

    Toddlers? Wow, that is good to know. I’m such a believer in teaching young children to learn different tastes and mommies really ought to learn to stop stuffing them with fast food spaghetti and fried chicken. :)

  25. cel says:

    i certainly agree, ms. connie! i’m proud to say my toddlers are fond of eating all kinds of veggies. minsan nadadaya ko din sa ampalaya :)

  26. Connie says:

    Naku, that’s something I was never able to do — make them eat ampalaya. But then again I’m not a fan of ampalaya so perhaps I couldn’t really be a good example to them.

  27. brenda says:

    hi Con! i’m gonna try this dish but I only have one question re the patis (fish sauce). Can I use any brand? I know you use the Thai brand but will it make any difference if I use Rufina or Lorins?

    thanks and more power!

  28. Connie says:

    Yes , it will make a difference because patis quality varies from brand to brand. The best quality fish sauce is light amber, mild flavored and not strong smelling. Rufina is okay; haven’t tried Lorins. I only suggest that you stay away from Tentay patis. Grabe, ang lansa.

  29. Hello Connie,
    really nice this Ginger Chicken
    my German Wife likes it too
    Thanks a lot we`re gonna try
    some more of your Good Recipes

    Bye na lang till next time

  30. brenda says:

    thanks for the reply Connie.

    btw, this is OT but just wanted you to know I had a great time yesterday reading your articles in houseonahill. I love the wallpaper in your dining area!

  31. bambi says:

    Hi Ms. Connie,

    I’m wondering if this dish can be done with beef instead of chicken? We have this christmas potluck luncheon coming up and i was assigned a beef dish.

    Thanks, thanks Ms. Connie.


  32. Connie says:

    Bambi, beef might work but you’ll need a longer cooking time. Yo might need to add water occasionally until the meat is tender.

  33. Aian says:

    Thank you Ms. Connie..another superb recipe..i tried it and like it so much..it is easy and so sarap..and also for the patis brand..mother’s best brand is not a good choice.

  34. Lucy says:

    hi connie..:)) ang sarap tried this lastweek..wala nang garnish kasi wala ako non eh LOL. Thanks.

  35. Michelle says:

    Interesting way of cooking chicken. I love experimenting with different cooking techniques and I’ll sure give this recipe a try.

  36. star says:

    hi ms.connie

    is fish sauce the same with patis?

    btw,i really reading your recipes and i hope i will find the time to cook some of them.i love to cook and truly enjoy reading cookbooks but i really can’t explain why i never really cook recipes from cookbooks but stick to the usual dishes i know.maybe its because if you want to follow recipes, the initial buy out of ingredients can be pretty big.like but a bottle of mirin,oyster sauce,chili garlic sauce,honey,mayonaise,mustard etc. and spices like basil,tumeric etc.and sticking to the old good soy sauce and vinegar kinda fix the day-to-day dish.


    • Connie says:

      Yes, fish sauce is patis.

      • star says:

        hi ms.connie is really amazes me how fast you answer and reply to comments.i truly really like your site and have recommend it to my sister who is now base in sydney.i hope your site will only get better.


      • Priscilla says:

        Hello! I am so excited to have found your website. I recently moved to Bacolod from the U.S.A. I love to cook, and have been having lots of fun experimenting with Filipino foods and ingredients, but I have LOTS of questions. It is difficult for me to follow Filipino recipes since I have never heard of many of the ingredients. This recipe looks masarap (I think that is the right word? hehehe). I am going to the market in the morning; so here is my question. What is fish sauce? You mentioned that it is like patis. I have never heard of either. Salamat po!

        • Connie says:

          It is patis. And you’ll find it in any market or supermarket. Even in every neighborhood sari-sari store. :)

          • Priscilla says:

            I made this for lunch! It was amazing! I have never made anything like this; the closest I ever came to this kind of food in the small town in the States where I grew up was an Asian restaurant. I am so excited to have created this type of dish in my own home. My husband is sold on it also, as is my 14-month-old son. My little boy couldn’t get enough! I actually had to stop him from eating- that never happens. As a busy toddler, he rarely his room in his little “schedule” for something so boring as eating. Thank you for the recipe.

          • Connie says:

            You’re very welcome. This dish is truly for kids and adults alike. :)

  37. michelle says:

    Hi Miss Connie,

    I am residing in Ontario now,i was doing my groceries but then their fish sauce is not like a patis consistency..it is like a gravy, what is my other alternative?Please help!

  38. malen says:

    hi, ms.connie. can i use chicken thigh fillet for this recipe? will cooking time be the same? thanks.

  39. shoppingera says:

    we had this for our dinner. and it’s so yummy, the next time friends visit us home, patitikmin ko sila nito, hehehe, yummmy! thanks! thigh fillets (with skin on, hehehe) would i think be a better option though. :)

  40. cecil says:

    hi, ms connie!
    when you baked the chicken during your ‘meal for a carnivorous bunch’, you didn’t boil the chicken anymore? and you added the honey just before baking?should the oven be preheated? lastly, can use clover honey instead? Thanks so much!

    • Connie says:

      No broiling. You add the honey when the chicken is almost done. Add it earlier and you get burnt chicken skins and sauce.

  41. cecil says:

    sorry po, ms conne. i really meant ‘boiling in water'(accordg to your recipe)and not ‘broiling’. :)

  42. Elaine says:

    I been reading your website for months now. It’s been my ritual before going to sleep (aside from checking my personal mail and FB). I cooked this for lunch today and my eldest son (7 yr old) loved it. In fact he had 5 servings of this! Thanks ang keep cooking! Your cooking really rocks!

  43. Precy says:

    Hi, I just knew your website 2weeks ago, and I am excited to try your recipes for my family. For this one, can I used skinless chicken breast?

  44. Precy says:

    not good for me :(
    can you advice which one of your recipe is best for skinless breast w/c is easy to cook?

  45. stinkee says:

    Hi, Ms. Connie..Would using pork tenderloin work just as well kaya?Did your lazyman’s pork ribs and lasagna with cream cheese(using turbo).Lahat sarap!!

    • Connie says:

      Pork tenderloin doesn’t have enough fat. The dish will turn out dry.

      Re lazyman’s pork ribs and lasagna with cream cheese: Great! :)

  46. Chi says:

    Hi Ms. Connie!

    We don’t really use fish sauce in our household (it’s like banned from our kitchens… hehehe, so I never acquired the taste for it), can I use a substitute?

    It looks so easy to make so I want to try it but don’t want to use patis. :-P


  47. winny says:

    hi ms. connie, what brand of patis did u use for this dish? thanks and more power to your blog. =)

    • Connie says:

      My goodness, I don’t remember. We change brands every so often. Just don’t get the Tentay brand.

  48. Apple says:

    Hi Miss Connie,a MUST try recipe again… Thanks for your recipes… had tried cooking some recipes from other cookbooks, but always frustrate me… thanks really for sharing, no waste of ingredients and of course cooked food from your blog is always a success… Just had the chicken,leeks and potato soup for our dinner, my 4-yr old daughter and 7-yr old niece just commented “sarap”… they too must have to wait this recipe!!!
    (Vietnamese style) Honey ginger chicken

  49. jeanne says:

    thank you sa lahat ng post mo dito…madali lang gawain masarap pa silang lahat..


  50. YHONNA says:

    we had this for dinner last night. my hubby and i loved it. for dessert, it was banana choco cupcakes.
    thanks for sharing your recipes. i am now an addict to your site :)
    for tonight : country style braised pork ribs with vegetables and gravy…