PREP TIME: 5 mins | COOK TIME: 15 mins | TOTAL TIME: 20 mins | SERVINGS: 4
This honey garlic chicken is a staple at home! It’s an easy dinner option perfect for busy weeknights. I love to serve this with steamed rice and a side of steamed or roasted veggies, even a simple salad for a complete, filling meal!
2 tbsp vegetable oil
1 tbsp unsalted butter
8 chicken thighs – skinless and boneless
2 tbsp cornflour – cornstarch
4 cloves minced garlic
⅓ cup (110g) honey
1 tbsp rice vinegar
⅓ cup (80ml) chicken stock
1 tbsp light soy sauce
½ tsp salt
½ tsp pepper
½ teaspoon chili flakes
1 tablespoon finely chopped fresh parsley
How to make Honey Garlic Chicken
Step 1: In a bowl, place the chicken thighs, cornflour (cornstarch), salt, and pepper. Then, add the chicken and toss well until completely coated.
Step 2: In a large frying pan or skillet, heat the oil over high heat. Once hot, add the chicken thighs and cook for about 4 to 5 minutes until the first side is golden brown. Flip and continue to cook the other side for another 2 minutes.
Step 3: To the pan, add the butter. Once melted, add the garlic and stir. Adjust the heat to medium to ensure the garlic does not burn.
Step 4: In a bowl, place the honey, stock, rice vinegar, and light soy sauce. Mix well to make the sauce.
Step 5: To the pan, add the sauce. Increase the heat and bring the sauce to a boil. Let the sauce simmer for about 4 to 5 minutes or until the sauce has reduced and thickened and the chicken is completely cooked.
Step 6: Serve the honey garlic chicken over boiled rice and garnished it with some chopped parsley and chili flakes. Enjoy!
If desired, you can use chicken breast in place of chicken thighs. Into thick strips, slice the chicken breast or flatten them using a rolling pin for easier and even cooking.
To make this dish gluten-free, use gluten-free chicken stock and swap the soy sauce with tamari. Make sure to also use gluten-free rice vinegar.
If desired, you can freeze the chicken, but note that the chicken will not be as tender. After cooking, quickly cool, then cover and store in the freezer. When ready to serve, defrost the chicken in the fridge overnight. Then, transfer to a baking tray and reheat at 180 degrees C or 350 degrees F, covered with foil. Bake the chicken for about 12 to 15 minutes until piping hot.
Store any leftovers in the fridge. When ready to serve, transfer to a baking tray and reheat at 180 degrees C or 350 degrees F, covered with foil. Bake the chicken for about 12 to 15 minutes until piping hot.
You can use apple cider vinegar or white wine vinegar plus ¼ tsp of sugar in place of rice vinegar.
Or use ¾ tbsp of dark soy sauce instead of light soy sauce.
You can also use any neutral-tasting oil that can be cooked at high temperatures like rapeseed, sunflower, and ghee in place of vegetable oil.
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
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