Description
This flavorful honey garlic chicken is made with juicy pan-seared chicken coated in a sticky, sweet and savory sauce made from honey, soy sauce, garlic, and rice vinegar. Ready in about 20 minutes, it’s perfect served over boiled rice for a fast weeknight dinner or as part of a homemade Chinese-style feast.
Ingredients
8 chicken thighs, skinless and boneless (or use thinly sliced chicken breasts)
2 tablespoons cornflour (cornstarch)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 tablespoon unsalted butter
4 cloves garlic, minced
110 g (about 1/3 cup) honey
80 ml (about 1/3 cup) chicken stock
1 tablespoon rice vinegar
1 tablespoon light soy sauce
1 tablespoon finely chopped fresh parsley, to serve
1/2 teaspoon chilli flakes, to serve (optional)
Boiled rice, to serve
Instructions
1. Pat the chicken dry with paper towels and trim any excess fat if needed.
2. Place the chicken in a bowl and sprinkle over the cornflour, salt, and pepper. Toss until the chicken is evenly coated.
3. Heat the vegetable oil in a large skillet or frying pan over medium-high heat.
4. Add the chicken in a single layer and cook for 4–5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
5. Reduce the heat to medium and add the unsalted butter to the same pan.
6. Once the butter has melted, add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant but not burnt.
7. Stir in the honey, chicken stock, rice vinegar, and light soy sauce, scraping up any browned bits from the bottom of the pan.
8. Bring the sauce to a gentle simmer and cook for 3–5 minutes, stirring occasionally, until it thickens slightly and becomes glossy and sticky.
9. Return the cooked chicken to the pan, turning the pieces in the sauce until they are well coated and heated through.
10. Taste the sauce and adjust seasoning if needed, adding a pinch more salt or a splash of vinegar to balance the sweetness.
11. Sprinkle the chicken with chopped fresh parsley and chilli flakes (if using).
12. Serve the honey garlic chicken immediately over boiled rice, spooning extra sauce over the top.
Notes
You can swap the chicken thighs for thinly sliced chicken breasts if you prefer; just take care not to overcook them so they stay juicy.
For a milder dish, leave out the chilli flakes or serve them on the side so everyone can add their own heat.
Add vegetables like broccoli, bell peppers, or snap peas to the pan for a complete one-pan dinner.
Use low-sodium soy sauce if you are watching your salt intake.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or stock if the sauce becomes too thick.
- Prep Time: 10
- Cook Time: 10
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 390
- Sugar: 23
- Sodium: 430
- Fat: 16
- Saturated Fat: 4
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 0
- Protein: 32
- Cholesterol: 120