PREP TIME: 5 mins | COOK TIME: 15 mins | TOTAL TIME: 20 mins | SERVINGS: 4
My go-to Friday night fakeaway, tender boneless chicken thighs in a garlic, soy, and honey sauce. This dish just sticks to the bone! Super simple, easy to make, and comes together in no time – surely a must!
INGREDIENTS
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 minced garlic
⅓ c. (110 grams) honey
⅓ c. (80ml) chicken stock
1 tablespoon rice vinegar
1 tablespoon light soy sauce
To Serve:
1 tablespoon finely chopped fresh parsley
½ teaspoon chilli flakes
boiled rice
How to make Honey Garlic Chicken
Step 1: In a bowl, place the chicken thighs. Add in the cornflour or cornstarch, salt, and pepper. Toss until the chicken thighs are completely coated.
Step 2: In a large frying pan or skillet, heat oil over high heat.
Step 3: Once the oil is hot, add the chicken thighs to the pan. Sear for about 4 to 5 minutes until golden brown. Flip and cook the other side for another 2 minutes.
Step 4: Into the pan, melt the butter. Stir in the garlic. Adjust the heat to medium to make sure that the garlic doesn’t burn.
Step 5: In a bowl, combine the honey, stock, rice vinegar, and light soy sauce to make the sauce. Stir well.
Step 6: Pour in the sauce to the pan. Increase the heat and bring the sauce to a boil. Then, simmer for about 4 to 5 minutes until the sauce has thickened and the chicken thighs are cooked through and not anymore pink in the middle.
Step 7: Garnish with chopped parsley and chilli flakes. Enjoy over boiled rice.
NOTES:
Feel free to substitute chicken thighs with chicken breast. Although, I prefer using chicken thighs as they are a bit more tender and can stand up well over high heat without drying them out. If using chicken breast, I recommend slicing them into thick strips, then flatten them with a rolling pin. This will make sure that the strips cook quickly and evenly.
To make this dish gluten-free, use tamari in place of soy sauce and gluten-free chicken stock. And pick a variety of rice that is gluten-free.
This dish can be frozen. The chicken will not be quite as tender, but the taste will still be amazing! After cooking, immediately cool, cover, and freeze the chicken. When ready to eat, defrost the chicken in the fridge overnight. Transfer the chicken to a baking tray, cover with a foil, and reheat at 180 degrees C or 350 degrees F oven for about 12 to 15 minutes or until piping hot. Same thing if you are planning to make this ahead or to store some leftovers.
Substitute:
Use apple cider vinegar or white wine vinegar plus ¼ tsp of sugar if rice vinegar is unavailable.
In place of light soy sauce, use ¾ tbsp of dark soy sauce.
Swap vegetable oil for any neutral tasting oil that can be cooked at high temperatures like rapeseed, sunflower, and ghee.
NUTRITION FACTS:
Calories: 472kcal | Carbohydrates: 29g | Protein: 45g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 223mg | Sodium: 804mg | Potassium: 611mg | Fiber: 1g | Sugar: 24g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 2mg
Ingredients
- 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 minced garlic
- ⅓ c. (110 grams) honey
- ⅓ c. (80ml) chicken stock
- 1 tablespoon rice vinegar
- 1 tablespoon light soy sauce
- To Serve:
- 1 tablespoon finely chopped fresh parsley
- ½ teaspoon chilli flakes
- boiled rice
Instructions
Step 1: In a bowl, place the chicken thighs. Add in the cornflour or cornstarch, salt, and pepper. Toss until the chicken thighs are completely coated.
Step 2: In a large frying pan or skillet, heat oil over high heat.
Step 3: Once the oil is hot, add the chicken thighs to the pan. Sear for about 4 to 5 minutes until golden brown. Flip and cook the other side for another 2 minutes.
Step 4: Into the pan, melt the butter. Stir in the garlic. Adjust the heat to medium to make sure that the garlic doesn’t burn.
Step 5: In a bowl, combine the honey, stock, rice vinegar, and light soy sauce to make the sauce. Stir well.
Step 6: Pour in the sauce to the pan. Increase the heat and bring the sauce to a boil. Then, simmer for about 4 to 5 minutes until the sauce has thickened and the chicken thighs are cooked through and not anymore pink in the middle.
Step 7: Garnish with chopped parsley and chilli flakes. Enjoy over boiled rice.
Notes
Feel free to substitute chicken thighs with chicken breast. Although, I prefer using chicken thighs as they are a bit more tender and can stand up well over high heat without drying them out. If using chicken breast, I recommend slicing them into thick strips, then flatten them with a rolling pin. This will make sure that the strips cook quickly and evenly. To make this dish gluten-free, use tamari in place of soy sauce and gluten-free chicken stock. And pick a variety of rice that is gluten-free. This dish can be frozen. The chicken will not be quite as tender, but the taste will still be amazing! After cooking, immediately cool, cover, and freeze the chicken. When ready to eat, defrost the chicken in the fridge overnight. Transfer the chicken to a baking tray, cover with a foil, and reheat at 180 degrees C or 350 degrees F oven for about 12 to 15 minutes or until piping hot. Same thing if you are planning to make this ahead or to store some leftovers. Substitute: Use apple cider vinegar or white wine vinegar plus ¼ tsp of sugar if rice vinegar is unavailable. In place of light soy sauce, use ¾ tbsp of dark soy sauce. Swap vegetable oil for any neutral tasting oil that can be cooked at high temperatures like rapeseed, sunflower, and ghee.
