Description
A delicious and easy Honey Garlic Chicken recipe featuring tender chicken thighs cooked in a flavorful honey garlic sauce, perfect for a quick weeknight dinner served over rice.
Ingredients
Scale
Chicken
- 8 chicken thighs (skinless and boneless)
- 2 tbsp cornflour (cornstarch)
- ½ tsp salt
- ½ tsp pepper
Sauce & Cooking
- 2 tbsp vegetable oil
- 1 tbsp unsalted butter
- 4 cloves minced garlic
- 110 g (1/3 cup) honey
- 80 ml (1/3 cup) chicken stock
- 1 tbsp rice vinegar
- 1 tbsp light soy sauce
To Serve
- 1 tbsp finely chopped fresh parsley
- ½ tsp chilli flakes
- Boiled rice
Instructions
- Coating the chicken: Place the chicken thighs in a bowl and add the cornflour, salt, and pepper. Toss the chicken in the cornflour mixture until it is fully coated to help create a crispy exterior once cooked.
- Heating the oil: Heat the vegetable oil in a large frying pan or skillet over high heat to get it hot enough to sear the chicken properly.
- Cooking the chicken: Add the chicken thighs to the pan and cook on one side until golden brown, about 4-5 minutes. Then flip and cook for an additional 2 minutes on the other side.
- Adding butter and garlic: Add the unsalted butter to the pan and allow it to melt. Then add the minced garlic and stir it together with the butter and chicken. Reduce heat to medium to avoid burning the garlic.
- Preparing the sauce: In a separate bowl, combine the honey, chicken stock, rice vinegar, and light soy sauce. Stir well until fully mixed.
- Simmering the sauce and chicken: Pour the prepared sauce into the pan with the chicken. Turn heat up and bring the sauce to a boil. Then simmer for 4-5 minutes until the sauce thickens and reduces, and the chicken is cooked through with no pink inside.
- Serving: Sprinkle chopped fresh parsley and chilli flakes over the chicken. Serve the honey garlic chicken hot over boiled rice for a complete meal.
Notes
- You can substitute chicken thighs with chicken breast sliced into thick strips or flattened for quicker, even cooking. Thighs remain juicier with high heat.
- To make this dish gluten free, replace soy sauce with tamari and use gluten free chicken stock and rice vinegar.
- The dish can be frozen after cooking by cooling quickly, covering, and freezing. Defrost overnight and reheat in the oven at 180°C (350°F) for 12-15 minutes covered in foil to retain moisture.
- Make ahead leftovers can be stored in the refrigerator and reheated in the oven similarly to freezing instructions.
- If rice vinegar is unavailable, substitute with apple cider or white wine vinegar plus 1/4 tsp sugar. Light soy sauce can be swapped with 3/4 tbsp dark soy sauce.
- Vegetable oil can be replaced with any neutral oil suitable for high heat such as rapeseed, sunflower, or ghee.
Nutrition
- Serving Size: 1 chicken thigh with sauce (excluding rice)
- Calories: 320 kcal
- Sugar: 16 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.2 g
- Protein: 26 g
- Cholesterol: 80 mg
