Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 4 Servings
This dish is just too perfect! Oh, man, you are so in for a treat! You have got to give this recipe a try, I’m telling you! Feel free to add more ingredients if you prefer. Tweak it to your liking. Have a great day, friends. Enjoy!
8 chicken thighs – (skinless and boneless)
2 tablespoons cornflour – (cornstarch)
½ teaspoon salt
½ teaspoon pepper
2 tablespoons vegetable oil
1 tablespoon unsalted butter
4 cloves minced garlic
⅓ c (110g) honey
⅓ c (80ml) chicken stock
1 tablespoon rice vinegar
1 tablespoon light soy sauce
1 tablespoon finely chopped fresh parsley
½ teaspoon chilli flakes
Step 1: In a large mixing bowl, add the chicken thighs, cornflour, salt, and pepper. Toss everything until the chicken thighs are well coated.
Step 2: Place a large skillet on the stove and turn the heat to high.
Step 3: Add oil and allow it to become hot.
Step 4: Add the chicken thighs and cook each side for 5 minutes or until brown.
Step 5: Add the butter and allow it to melt.
Step 6: Add the garlic and cook until aromatic but not brown.
Step 7: In a mixing bowl, add the stock, rice vinegar, honey, and soy sauce. Stir until well blended.
Step 8: Pour the sauce into the pan and allow it to boil.
Step 9: Reduce the heat to medium and let the sauce simmer for 5 minutes or until the texture becomes thick.
Step 10: Sprinkle chilli flakes and chopped parsley on top.
Step 11: Serve and enjoy!
Calories: 472kcal | 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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