Description
Sticky, tender chicken thighs smothered in a sweet and savory honey garlic soy sauce glaze, ready in just 20 minutes. A perfect quick and flavorful dinner for busy weeknights.
Ingredients
8 chicken thighs (skinless and boneless)
2 tbsp cornflour (cornstarch)
½ tsp salt
½ tsp pepper
2 tbsp vegetable oil
1 tbsp unsalted butter
4 cloves garlic, minced
110 g (1/3 cup) honey
80 ml (1/3 cup) chicken stock
1 tbsp rice vinegar
1 tbsp light soy sauce
1 tbsp finely chopped fresh parsley (to serve)
½ tsp chili flakes (to serve)
Boiled rice (to serve)
Instructions
- Place the chicken thighs in a bowl and add the cornflour, salt, and pepper. Toss until fully coated.
- Heat the vegetable oil in a large frying pan over high heat.
- Add the chicken thighs and cook for 4-5 minutes on one side until golden brown. Flip and cook for an additional 2 minutes.
- Add the butter to the pan, let it melt, then stir in the minced garlic. Reduce the heat to medium so the garlic doesn’t burn.
- In a bowl, mix together the honey, chicken stock, rice vinegar, and light soy sauce.
- Pour the sauce into the pan with the chicken. Bring to a boil, then reduce the heat and simmer for 4-5 minutes until the sauce thickens and the chicken is cooked through.
- Sprinkle with parsley and chili flakes. Serve with boiled rice.
Notes
For extra spice, add more chili flakes or sriracha.
Add vegetables like bell peppers or broccoli for a one-pan meal.
Use low-sodium soy sauce and stock for a healthier version.
Can be stored in the fridge for up to 3 days or frozen for 3 months.
Reheat gently on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 serving (with sauce, without rice)
- Calories: 320
- Sugar: 18g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 85mg
