Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 4 Servings
This Honey Garlic Chicken is insanely delicious! The sauce is a combination of soy sauce, garlic, butter, broth, and a lot more! In just 20 minutes, you can have the most satisfying dish today. Enjoy!
Ingredients:
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2 tablespoons corn flour – (cornstarch)
⅓ c (110g) honey
2 tablespoons vegetable oil
1 tablespoon unsalted butter
4 cloves minced garlic
½ teaspoon salt
⅓ c (80ml) chicken stock
½ teaspoon pepper
8 chicken thighs – (skinless and boneless)
1 tablespoon rice vinegar
1 tablespoon light soy sauce
To Serve:
½ teaspoon chili flakes
boiled rice
1 tablespoon finely chopped fresh parsley
Directions:
In a large mixing bowl, add the chicken thighs, salt, pepper, and cornstarch. Toss the chicken until coated completely.
Place a large skillet on the stove and turn the heat to high. Add oil and allow it to become hot. Add the chicken thighs, then sear each side for 5 minutes or until they turn golden brown. Stir in the butter until melted.
Add garlic and sauté for about a minute or just until aromatic. Stir to combine.
In a mixing bowl, add stock, honey, rice vinegar, and light soy sauce. Scrape the bottom of the skillet to get the browned bits.
Stir to combine. Allow the mixture to boil, then reduce the heat to low and simmer for about 5 minutes or until the sauce becomes thick.
Remove the skillet from the heat. Sprinkle chili flakes and chopped parsley on top to garnish.
Serve over rice. Enjoy!
Notes:
Feel free to use chicken breasts or wings for this recipe.
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 472 kcal | 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
- 2 tablespoons corn flour – (cornstarch)
- ⅓ c (110g) honey
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 4 cloves minced garlic
- ½ teaspoon salt
- ⅓ c (80ml) chicken stock
- ½ teaspoon pepper
- 8 chicken thighs – (skinless and boneless)
- 1 tablespoon rice vinegar
- 1 tablespoon light soy sauce
- To Serve:
- ½ teaspoon chili flakes
- boiled rice
- 1 tablespoon finely chopped fresh parsley
Instructions
In a large mixing bowl, add the chicken thighs, salt, pepper, and cornstarch. Toss the chicken until coated completely.
Place a large skillet on the stove and turn the heat to high. Add oil and allow it to become hot. Add the chicken thighs, then sear each side for 5 minutes or until they turn golden brown. Stir in the butter until melted.
Add garlic and sauté for about a minute or just until aromatic. Stir to combine.
In a mixing bowl, add stock, honey, rice vinegar, and light soy sauce. Scrape the bottom of the skillet to get the browned bits.
Stir to combine. Allow the mixture to boil, then reduce the heat to low and simmer for about 5 minutes or until the sauce becomes thick.
Remove the skillet from the heat. Sprinkle chili flakes and chopped parsley on top to garnish.
Serve over rice. Enjoy!
Notes
Feel free to use chicken breasts or wings for this recipe. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
