Honey Garlic Chicken
Sticky tender boneless chicken thighs in a garlic, soy and honey sauce. Perfect for a quick dinner.
Equipment
- frying pan (skillet)
Ingredients
- 8 thighs chicken (skinless and boneless)
- 2 tablespoon cornflour (cornstarch)
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- 4 cloves minced garlic
- 110 g honey (⅓ cup)
- 80 ml chicken stock (⅓ cup)
- 1 tablespoon rice vinegar
- 1 tablespoon light soy sauce
To Serve
- 1 tablespoon finely chopped fresh parsley
- ½ teaspoon chilli flakes
- boiled rice
Instructions
- Place the chicken thighs in a bowl and add the cornflour (cornstarch), salt, and pepper. Toss the chicken in the cornflour until fully coated.
- Heat the oil in a large frying pan (skillet) over high heat.
- Add the chicken thighs, and cook on one side until golden brown (about 4-5 minutes), then turn over and cook for a further 2 minutes.
- Add the butter to the pan, let it melt, then add the garlic and stir together. Turn the heat down to medium so the garlic doesn't burn, then make the sauce.
- To make the sauce, combine the honey, stock, rice vinegar, and light soy sauce in a bowl and stir together.
- Add the sauce to the pan. Turn the heat up and bring the sauce to the boil, then simmer for 4-5 minutes until the sauce reduces and thickens, and the chicken is cooked through (and no longer pink in the middle).
- Sprinkle on the chopped parsley and chilli flakes and serve over boiled rice.
Notes
Chicken thighs can be replaced with chicken breast. For gluten-free, use tamari and gluten-free stock.
Nutrition
Serving: 1servingCalories: 472kcalCarbohydrates: 29gProtein: 45gFat: 19gSaturated Fat: 10gCholesterol: 223mgSodium: 804mgFiber: 1gSugar: 24g
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