Description
Sticky tender boneless chicken thighs in a garlic, soy and honey sauce. Minimal ingredients, simple to prepare and ready in 20 minutes!
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 minced garlic
- 110 g (1/3 cup) honey
- 80 ml (1/3 cup) chicken stock
- 1 tbsp rice vinegar
- 1 tbsp light soy sauce
- To Serve:
- 1 tbsp finely chopped fresh parsley
- ½ tsp chilli flakes
- boiled rice
Instructions
1. Place the chicken thighs in a bowl and add the cornflour (cornstarch), salt, and pepper. Toss the chicken in the cornflour until fully coated.
2. Heat the oil in a large frying pan (skillet) over a high heat.
3. Add the chicken thighs, and cook on one side until golden brown (about 4-5 minutes), then turn over and cook for a further 2 minutes.
4. Add the butter to the pan, let it melt, then add the garlic and stir together. Turn the heat down to medium so the garlic doesn’t burn, then make the sauce.
5. To make the sauce, combine the honey, stock, rice vinegar, and light soy sauce in a bowl and stir together.
6. Add the sauce to the pan. Turn the heat up and bring the sauce to the boil, then simmer for 4-5 minutes until the sauce reduces and thickens, and the chicken is cooked through (and no longer pink in the middle).
7. Sprinkle on the chopped parsley and chilli flakes and serve over boiled rice.
Notes
You can replace chicken thighs with chicken breasts. Slice into strips or flatten for even cooking.
To make it gluten-free, use tamari instead of soy sauce and gluten-free stock and vinegar.
To freeze, cook then cool quickly and freeze. Reheat from thawed in a covered baking dish at 180C/350F for 12–15 minutes.
Leftovers can be refrigerated and reheated the same way as freezing.
If you don’t have rice vinegar, use apple cider or white wine vinegar with 1/4 tsp sugar.
If you don’t have light soy sauce, use 3/4 tbsp dark soy sauce.
You can substitute vegetable oil with other neutral high-heat oils like sunflower, ghee, or rapeseed.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian, Chinese
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 472
- Sugar: 24g
- Sodium: 804mg
- Fat: 19g
- Saturated Fat: 10g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 223mg