Honey Garlic Chicken
Sticky and tender boneless chicken thighs cooked in a rich garlic, soy, and honey sauce. This quick and easy dish comes together in just 20 minutes, making it perfect for weeknight dinners. Serve it over boiled rice and garnish with fresh parsley and chili flakes for an irresistible meal.
Servings: 4
Calories: 472kcal
Ingredients
For the Chicken:
- 8 chicken thighs skinless and boneless
- 2 tablespoons cornflour cornstarch
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 4 cloves garlic minced
- For the Sauce:
- 110 g 1/3 cup honey
- 80 ml 1/3 cup chicken stock
- 1 tablespoon rice vinegar
- 1 tablespoon light soy sauce
To Serve:
- 1 tablespoon fresh parsley finely chopped
- ½ teaspoon chili flakes
- Boiled rice
Instructions
Prepare the Chicken:
- Place the chicken thighs in a bowl and toss them with cornflour, salt, and pepper until fully coated.
Cook the Chicken:
- Heat the vegetable oil in a large frying pan or skillet over high heat.
- Add the chicken thighs and cook for 4-5 minutes on one side until golden brown. Flip the chicken and cook for another 2 minutes.
Add Garlic and Butter:
- Add the butter to the pan and let it melt. Stir in the minced garlic and reduce the heat to medium to avoid burning the garlic.
Make the Sauce:
- In a small bowl, mix the honey, chicken stock, rice vinegar, and soy sauce. Stir until combined.
- Pour the sauce into the pan with the chicken.
Simmer and Thicken:
- Turn up the heat and bring the sauce to a boil. Reduce to a simmer and cook for 4-5 minutes, allowing the sauce to thicken and coat the chicken.
- Ensure the chicken is cooked through and no longer pink in the middle.
Serve:
- Garnish the chicken with fresh parsley and chili flakes. Serve hot over boiled rice.
Notes
Chicken Breasts Option: You can substitute chicken thighs with chicken breasts. Slice them into thick strips or flatten them for even cooking.
Make It Gluten-Free: Use tamari instead of soy sauce and gluten-free chicken stock. Check that your rice vinegar is gluten-free.
Freezing Instructions: After cooking, let the dish cool quickly, then freeze in an airtight container. Defrost overnight in the refrigerator and reheat in a 180°C/350°F oven for 12-15 minutes, covered with foil.
Leftovers and Reheating: Store leftovers in the refrigerator and reheat in the oven following the same instructions. Note that reheated chicken may be slightly less tender but still flavorful.
Ingredient Swaps:
Substitute rice vinegar with apple cider vinegar or white wine vinegar with ¼ teaspoon sugar.
Use ¾ tablespoon dark soy sauce if light soy sauce isn’t available.
Swap vegetable oil with a neutral high-heat oil like sunflower, rapeseed, or ghee.