A fillet version of the Vietnamese style honey ginger chicken which uses bone-in chicken thighs, this honey lemon ginger chicken cooks in 15 minutes.
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.
- 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
- 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 ¼ 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.