PREP TIME: 5 mins | COOK TIME: 15 mins | TOTAL TIME: 20 mins | SERVINGS: 4
Today is another chicken day! I whipped up this honey garlic chicken. Tender chicken cooked in garlic, soy, and honey sauce. This recipe is super simple to prepare, and you can make this in under twenty minutes.
2 tablespoons vegetable oil
1 tablespoon unsalted butter
8 chicken thighs (skinless and boneless)
2 tablespoons cornflour (cornstarch)
4 cloves minced garlic
1 tablespoon rice vinegar
⅓ c. (110 grams) honey
⅓ c. (80ml) chicken stock
1 tablespoon light soy sauce
½ teaspoon salt
½ teaspoon 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. Coat in cornflour (cornstarch), salt, and pepper.
Step 2: In a large frying pan or skillet, heat the oil on high heat. Once hot, add the chicken thighs and sear for about 4 to 5 minutes until one side is golden brown. Then, flip and cook the other side for another 2 minutes.
Step 3: Melt the butter in the same pan. Add the garlic and saute over medium heat.
Step 4: For the sauce, whisk the honey, stock, rice vinegar, and light soy sauce in a bowl until well blended.
Step 5: To the pan, pour the sauce. Turn the heat up and bring the sauce to a boil. Once boiling, decrease the heat and simmer for about 4 to 5 minutes or until the sauce has thickened. Return the cooked chicken and cook further until the chicken is no longer pink in the center.
Step 6: Before serving, garnish with some chopped parsley and chili flakes. Serve the honey garlic chicken over boiled rice. Enjoy!
If desired, use chicken breast in place of chicken thighs. Into thick strips, slice the chicken breast or pound to flatten using a rolling pin. This will make sure the chicken will be cooked evenly and quickly.
Make this gluten-free by using tamari instead of soy sauce and use gluten-free chicken stock. Make sure you are using gluten-free vinegar as well.
You can freeze the chicken, but remember that the chicken will not be as tender. After cooking, quickly cool the chicken, cover it, and store it in the freezer. When ready to serve, defrost overnight in the fridge and reheat on a baking tray in the oven at 180 degrees C or 350 degrees F for 12 to 15 minutes. Make sure to tent the chicken with foil before reheating.
You can also keep the chicken in the fridge following the same steps when freezing.
You can use apple cider vinegar or white wine vinegar plus ¼ tsp of sugar instead of rice vinegar.
Use ¾ tbsp of dark soy sauce if you don’t have light soy sauce.
Feel free to use neutral-tasting oil like rapeseed, sunflower, and ghee that can be cooked at high temperatures.
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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