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Braised Soy-Honey-Garlic Chicken

Braised Soy-Honey-Garlic Chicken recipe
Casey Barber
Cook Time:
45 mins
Prep Time:
10 mins

Chef notes

This chicken dinner packs a serious punch of flavor with one minimalistic ingredient list. It’s aromatic, savory, sweet and umami-rich. Yet making it is mostly a hands-off affair —plus,  it can even be prepared a few days ahead of time. This is sure to be a dish you’ll make again and again.

The combination of soy sauce, honey, garlic and fresh ginger is what makes this chicken so dynamic. You’ll sauté onion, garlic, and freshly grated ginger in a large Dutch oven or other heavy-bottomed, lidded pot before stirring in chicken broth, soy sauce and honey. This mixture is brought to a boil before boneless, skinless chicken thighs are added. You’ll reduce the heat to low, cover the pot and let the chicken braise slowly for 45 minutes. Finish things off by removing the lid to simmer for a few minutes more to let the chicken absorb most of the remaining liquid. 

From there, you have endless ways to enjoy the meat. Serve it as is right away over rice or mashed potatoes or let it cool to room temperature before shredding it with your hands or a stand mixer. Store the shredded chicken in the refrigerator for up to three days and use it in sandwiches, salads, wraps, grain bowls, on pizza or even tossed with pasta. Or if you really want to get ahead on meal prep, place the shredded chicken in an airtight container or zip-top freezer bag and store it for up to three months (just let it thaw in the refrigerator overnight before using).

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it. 


  • 1 tablespoon vegetable oil
  • 1 small yellow onion
  • 2 large cloves garlic
  • 1 tablespoon fresh grated ginger
  • 1/2 cup chicken broth or water
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 2 pounds boneless, skinless chicken thighs
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Heat the oil in a large Dutch oven or other heavy-bottomed, lidded pot over medium heat.


Add onion, garlic, and ginger and stir, cooking just until the onion is soft and tender, about 3 minutes.


Add broth, soy sauce, and honey and bring to a gentle boil, scraping up any browned bits on the bottom of the pan. Add the chicken, in a single layer if possible. Cover and reduce the heat to low. Cook for 40 to 45 minutes until the chicken is very tender. Remove the lid and continue to simmer for 5 to 10 minutes more to let the chicken absorb most of the remaining liquid.


Cool the chicken to room temperature, then shred: you can do it by hand, or if you have a stand mixer with the paddle attachment, you can let its motor shred it for you: Pull the chicken apart into chunks and place in the bowl of the stand mixer. Stir on low speed and watch the paddle shred it without any work on your part.