Japanese · beginner
Honey-Ginger Chicken Shogayaki
Tender strips of chicken thigh quickly pan-seared and coated in a glossy, savory glaze infused with fresh ginger and sweet honey.
- PREP TIME
- 15 min
- COOK TIME
- 12 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a small bowl, whisk together grated ginger, halal soy sauce, honey, apple juice, and minced garlic until smooth.
- 02
Heat the vegetable oil in a large skillet over medium-high heat until hot.
- 03
Add the sliced chicken thighs in a single layer and sear for 3 to 4 minutes until golden brown on the bottom.
- 04
Flip the chicken strips and cook for another 2 minutes until cooked through.
- 05
Pour the ginger-soy sauce mixture over the pan and stir continuously for 2 minutes as the sauce bubbles and thickens into a shiny glaze.
- 06
Garnish with sliced green onions and serve immediately over warm rice.
A LITTLE KITCHEN KNOW-HOW
High-Heat Glaze Reduction
Pouring a sweetened soy marinade over high heat causes quick evaporation, coating meat evenly with a rich lacquer without overcooking.
Notes from the kitchen
- Partially freeze the chicken thighs for 15 minutes before slicing to easily cut ultra-thin slices.
- Apple juice adds gentle fruit sweetness and acidity that balances the pungent fresh ginger.
- Original home-cooking adaptation inspired by Japanese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
