Honey Garlic Chicken

PREP TIME: 5 mins | COOK TIME: 15 mins | TOTAL TIME: 20 mins | SERVINGS: 4

This incredible dish is pretty simple to prepare with minimal ingredients you’ll get to enjoy this in under twenty minutes! Sticky tender boneless chicken thighs in a delicious garlic, soy, and honey sauce. Enjoy this Honey Garlic Chicken over rice for a quick weeknight takeaway!

INGREDIENTS

8 chicken thighs – (skinless and boneless)

2 tablespoons cornflour (or 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 (80 ml) 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, put the chicken thighs. Add in the cornflour (cornstarch), salt, and pepper. Toss the chicken thighs until 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. Cook for about 4 to 5 minutes on one side until brown. Flip and continue to cook the other side for 2 minutes more.

Step 4: Into the pan, melt the butter. Stir in the garlic. Adjust the heat to medium to make sure that the garlic won’t burn.

Step 5: In a bowl, combine the honey, stock, rice, vinegar, and light soy sauce to make the sauce.

Step 6: Pour the sauce into the pan, increase the heat, and simmer the sauce for about 4 to 5 minutes until the sauce has decreased, thicken, and the chicken has cooked through.

Step 7: Remove from the heat and sprinkle with chopped parsley and chilli flakes. Serve over rice. Enjoy!

NOTES:

For a gluten-free variety, use tamari and gluten-free chicken stock instead of soy sauce. Ensure that the vinegar you intend to use is gluten-free, too.

This will taste great even after freezing but the chicken won’t be as tender. Quickly cool the chicken and cover before freezing. To reheat, defrost overnight in the fridge. Transfer on a baking tray, pop in a 180 degrees C or 350 degrees F oven for about 12 to 15 minutes until piping hot.

Swaps:

Replace rice vinegar with apple cider or white wine + 1/4 tsp sugar.

Use 3/4 tbsp dark soy sauce in place of light soy sauce.

Any neutral-tasting oil that can be a cook at high temperatures can be used instead of vegetable oil like rapeseed, sunflower, and ghee.

NUTRITION FACTS:

Honey Garlic Chicken

Rebecca PREP TIME: 5 mins | COOK TIME: 15 mins | TOTAL TIME: 20 mins | SERVINGS: 4 This incredible dish is pretty simple to prepare with minimal ingredients you’ll get… General Recipes Honey Garlic Chicken European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 472 calories 19 fat

Rating: 5.0/5

( 1 voted )

Ingredients

8 chicken thighs - (skinless and boneless)
2 tablespoons cornflour (or 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 (80 ml) 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, put the chicken thighs. Add in the cornflour (cornstarch), salt, and pepper. Toss the chicken thighs until 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. Cook for about 4 to 5 minutes on one side until brown. Flip and continue to cook the other side for 2 minutes more.

Step 4: Into the pan, melt the butter. Stir in the garlic. Adjust the heat to medium to make sure that the garlic won't burn.

Step 5: In a bowl, combine the honey, stock, rice, vinegar, and light soy sauce to make the sauce.

Step 6: Pour the sauce into the pan, increase the heat, and simmer the sauce for about 4 to 5 minutes until the sauce has decreased, thicken, and the chicken has cooked through.

Step 7: Remove from the heat and sprinkle with chopped parsley and chilli flakes. Serve over rice. Enjoy!

Notes

I highly recommend chicken thighs for this recipe as they are a bit more tender and can withstand the high heat without drying out. But feel free to substitute it with chicken breast. Make sure to slice the breasts into strips or use a rolling pin to flatten the chicken. This ensures that the chicken cooks quickly and evenly. For a gluten-free variety, use tamari and gluten-free chicken stock instead of soy sauce. Ensure that the vinegar you intend to use is gluten-free, too. This will taste great even after freezing but the chicken won't be as tender. Quickly cool the chicken and cover before freezing. To reheat, defrost overnight in the fridge. Transfer on a baking tray, pop in a 180 degrees C or 350 degrees F oven for about 12 to 15 minutes until piping hot. Swaps: Replace rice vinegar with apple cider or white wine + 1/4 tsp sugar. Use 3/4 tbsp dark soy sauce in place of light soy sauce. Any neutral-tasting oil that can be a cook at high temperatures can be used instead of vegetable oil like rapeseed, sunflower, and ghee.