Honey Garlic Chicken
Sticky and tender boneless chicken thighs cooked in a flavorful garlic, soy, and honey sauce. This quick and easy dish is ready in just 20 minutes, making it perfect for weeknight dinners!
Servings: 4
Calories: 472kcal
Ingredients
For the Chicken:
- 8 chicken thighs skinless and boneless
- 2 tbsp cornflour cornstarch
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp vegetable oil
- 1 tbsp unsalted butter
- 4 cloves garlic minced
For the Sauce:
- 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 fresh parsley finely chopped
- ½ tsp 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 replace 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. Ensure your rice vinegar is gluten-free.
Freezing Instructions: Let the cooked dish cool quickly, then freeze in an airtight container. Defrost overnight 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 as above. The chicken may not be as tender when reheated but will still taste delicious.
Ingredient Swaps:
Replace rice vinegar with apple cider vinegar or white wine vinegar plus ¼ tsp sugar. Use ¾ tbsp dark soy sauce if you don’t have light soy sauce.
Substitute vegetable oil with a neutral high-heat oil like sunflower, rapeseed, or ghee.
Replace rice vinegar with apple cider vinegar or white wine vinegar plus ¼ tsp sugar. Use ¾ tbsp dark soy sauce if you don’t have light soy sauce.
Substitute vegetable oil with a neutral high-heat oil like sunflower, rapeseed, or ghee.