PREP TIME: 5 MINS | COOK TIME: 15 MINS | TOTAL TIME: 20 MINS | SERVINGS: 4
This is an incredibly easy dish to whip up with minimal ingredients and ready in under twenty minutes! Sticky, tender boneless chicken thighs smothered in crazy delicious garlic, soy, and honey sauce. Serve this over steamed rice for an easy, quick, and filling meal perfect for the entire family!
INGREDIENTS
2 tablespoons vegetable oil
1 tablespoon unsalted butter
8 chicken thighs, skinless and boneless
2 tbsp cornflour, cornstarch
4 cloves minced garlic
⅓ c. (110 grams) honey
1 tablespoon rice vinegar
1 tablespoon light soy sauce
⅓ c. (80ml) chicken stock
½ teaspoon salt
½ teaspoon pepper
To Serve:
boiled rice
½ teaspoon chilli flakes
1 tablespoon finely chopped fresh parsley
How to make Honey Garlic Chicken
Step 1: In a bowl, place the chicken thighs, then the cornflour (cornstarch), salt, and pepper. Give it a good toss to coat the chicken completely.
Step 2: In a large frying pan or skillet, heat the oil over high heat. Once the oil is hot, add the chicken thighs to the pan and cook for about 4 to 5 minutes until golden brown. Flip and continue to cook the other side for another 2 minutes.
Step 3: To the same pan, melt the butter. Add the garlic, stir, then adjust the heat to medium to ensure the garlic doesn’t burn.
Step 4: In a bowl, combine the honey with stock, rice vinegar, and light soy sauce to make the sauce. Pour this into the pan. Adjust the heat back up and bring the sauce to a boil. Once boiling, decrease the heat to a simmer for about 4 to 5 minutes until the sauce has reduced and thickened and the chicken is completely cooked.
Step 5: Garnish the Honey Garlic Chicken with some chopped parsley and chilli flakes and serve over boiled rice. Enjoy!
NOTES:
Feel free to substitute chicken thighs with chicken breasts. Remember though that chicken thighs are a bit more tender and can withstand the high heat when cooking without drying.
If using chicken breasts, slice them into thick strips. You can also flatten them using a rolling pin to make sure they cook quickly and evenly.
To make this gluten-free, swap the soy sauce with tamari and make sure to use gluten-free chicken stock and vinegar.
To freeze, quickly cook the chicken after cooking. Cover and freeze. When ready to serve, defrost the chicken in the fridge overnight, then place it on a baking tray. Tent the chicken with foil and reheat at 180 degrees C or 350 degrees F oven for about 12 to 15 minutes or until piping hot.
You can also store the chicken in the fridge. Quickly cook the chicken after cooking. Cover and freeze. When ready to serve, defrost the chicken in the fridge overnight, then place it on a baking tray. Tent the chicken with foil and reheat at 180 degrees C or 350 degrees F oven for about 12 to 15 minutes or until piping hot.
Substitutions:
Use apple cider vinegar or white wine vinegar plus ¼ teaspoon of sugar in place of rice vinegar.
You can use ¾ tablespoon of dark soy sauce instead of light soy sauce.
For this recipe, you can use any neutral-tasting oil aside from the vegetable oil that can be cooked at high temperatures like rapeseed, sunflower, and ghee.
NUTRITION FACTS:
Calories: 472kcal | Carbohydrates: 29g | Protein: 45g | Fat: 19 | Saturated Fat: 10g | Cholesterol: 223mg | Sodium: 804mg | Potassium: 611mg | Fiber: 1g | Sugar: 24g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 2mg
Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 8 chicken thighs, skinless and boneless
- 2 tbsp cornflour, cornstarch
- 4 cloves minced garlic
- ⅓ c. (110 grams) honey
- 1 tablespoon rice vinegar
- 1 tablespoon light soy sauce
- ⅓ c. (80ml) chicken stock
- ½ teaspoon salt
- ½ teaspoon pepper
- To Serve:
- boiled rice
- ½ teaspoon chilli flakes
- 1 tablespoon finely chopped fresh parsley
Instructions
How to make Honey Garlic Chicken
Step 1: In a bowl, place the chicken thighs, then the cornflour (cornstarch), salt, and pepper. Give it a good toss to coat the chicken completely.
Step 2: In a large frying pan or skillet, heat the oil over high heat. Once the oil is hot, add the chicken thighs to the pan and cook for about 4 to 5 minutes until golden brown. Flip and continue to cook the other side for another 2 minutes.
Step 3: To the same pan, melt the butter. Add the garlic, stir, then adjust the heat to medium to ensure the garlic doesn’t burn.
Step 4: In a bowl, combine the honey with stock, rice vinegar, and light soy sauce to make the sauce. Pour this into the pan. Adjust the heat back up and bring the sauce to a boil. Once boiling, decrease the heat to a simmer for about 4 to 5 minutes until the sauce has reduced and thickened and the chicken is completely cooked.
Step 5: Garnish the Honey Garlic Chicken with some chopped parsley and chilli flakes and serve over boiled rice. Enjoy!
Notes
Feel free to substitute chicken thighs with chicken breasts. Remember though that chicken thighs are a bit more tender and can withstand the high heat when cooking without drying. If using chicken breasts, slice them into thick strips. You can also flatten them using a rolling pin to make sure they cook quickly and evenly. To make this gluten-free, swap the soy sauce with tamari and make sure to use gluten-free chicken stock and vinegar. To freeze, quickly cook the chicken after cooking. Cover and freeze. When ready to serve, defrost the chicken in the fridge overnight, then place it on a baking tray. Tent the chicken with foil and reheat at 180 degrees C or 350 degrees F oven for about 12 to 15 minutes or until piping hot. You can also store the chicken in the fridge. Quickly cook the chicken after cooking. Cover and freeze. When ready to serve, defrost the chicken in the fridge overnight, then place it on a baking tray. Tent the chicken with foil and reheat at 180 degrees C or 350 degrees F oven for about 12 to 15 minutes or until piping hot. Substitutions: Use apple cider vinegar or white wine vinegar plus ¼ teaspoon of sugar in place of rice vinegar. You can use ¾ tablespoon of dark soy sauce instead of light soy sauce. For this recipe, you can use any neutral-tasting oil aside from the vegetable oil that can be cooked at high temperatures like rapeseed, sunflower, and ghee. NUTRITION FACTS: Calories: 472kcal | Carbohydrates: 29g | Protein: 45g | Fat: 19 | Saturated Fat: 10g | Cholesterol: 223mg | Sodium: 804mg | Potassium: 611mg | Fiber: 1g | Sugar: 24g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 2mg
