Name: Honey Garlic Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 18 min
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

Introduction:

Honey Garlic Chicken is a savory-sweet dish that features tender chicken, perfectly balanced with the sweetness of honey and the rich, aromatic flavor of garlic. The dish is simple to prepare yet bursting with flavor, making it a great option for a weeknight dinner, a special occasion, or a quick meal prep. The sauce is sticky, flavorful, and pairs wonderfully with rice, veggies, or a salad.

The History of Ingredients:

Chicken: A staple protein worldwide, chicken has been part of human diets for thousands of years. It’s prized for its versatility and ability to absorb various flavors, making it ideal for dishes like Honey Garlic Chicken.
Honey: Used for centuries in cooking and medicine, honey is one of the oldest known sweeteners. Its rich, natural sweetness complements savory dishes, enhancing flavors without overwhelming them.
Garlic: Garlic is a key ingredient in cuisines around the globe, known for its pungent, savory flavor. It has been used for thousands of years both as a culinary and medicinal ingredient. It pairs beautifully with honey to create a rich, aromatic sauce.
Soy Sauce: Soy sauce, a fermented condiment originating from China, adds umami and saltiness to the dish, helping to balance the sweetness of the honey and the richness of the garlic.

Breakdown of Ingredients:

Chicken Breasts or Thighs: The base of the dish, providing lean protein. Chicken thighs add more flavor and juiciness, while chicken breasts offer a leaner option.
Honey: Provides natural sweetness, which creates a sticky glaze when combined with other ingredients.
Garlic: Minced garlic is sautéed to bring out its aromatic qualities, contributing to the savory-sweet balance of the dish.
Soy Sauce: Adds saltiness and umami, which balances the sweetness of the honey and enhances the overall flavor.
Ginger (Optional): Fresh or powdered ginger adds a bit of spice and warmth, elevating the flavor profile of the dish.
Lemon Juice or Vinegar (Optional): Adds a bit of acidity to cut through the sweetness and add brightness to the sauce.

Step-by-Step Recipe:

Ingredients:

4 boneless, skinless chicken breasts or thighs
3 tablespoons olive oil
1/2 cup honey
1/4 cup soy sauce (low-sodium preferred)
5 cloves garlic, minced
1 tablespoon fresh ginger, grated (optional)
1 tablespoon lemon juice or vinegar (optional)
Salt and pepper to taste
Fresh parsley or cilantro for garnish (optional)

Instructions:

Prepare the Chicken: Season the chicken breasts or thighs with salt and pepper. If using breasts, consider slicing them in half horizontally to make them cook faster and more evenly.
Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 6-7 minutes per side until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C). Remove the chicken from the skillet and set it aside.
Make the Sauce: In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil. Add the minced garlic and grated ginger (if using) and sauté for about 1-2 minutes until fragrant.
Add Honey and Soy Sauce: Stir in the honey and soy sauce, then add the lemon juice or vinegar (if using). Allow the sauce to simmer for 3-4 minutes, stirring occasionally, until it thickens and becomes syrupy.
Coat the Chicken: Return the chicken to the skillet and coat it with the honey garlic sauce. Cook for another 2-3 minutes, allowing the chicken to absorb some of the sauce and become sticky.
Serve: Garnish with fresh parsley or cilantro if desired. Serve the honey garlic chicken with rice, steamed vegetables, or a side of your choice.

Tips for the Perfect Honey Garlic Chicken:

Balance Sweet and Savory: If the sauce is too sweet, add a splash of vinegar or lemon juice to cut through the richness. Taste and adjust the seasoning as needed.
Don’t Overcook the Chicken: Chicken breasts can dry out if overcooked, so keep an eye on them and remove them from the skillet as soon as they reach 165°F (75°C).
Sauce Thickness: If you prefer a thicker sauce, let it simmer a little longer to reduce. If it’s too thick, add a bit of water or chicken broth to thin it out.
Make It Spicy: Add a pinch of red pepper flakes or a sliced chili to the sauce for a spicy kick.
Marinate the Chicken: For extra flavor, marinate the chicken in the honey, soy sauce, and garlic mixture for at least 30 minutes before cooking.

Variations and Customizations:

Spicy Honey Garlic Chicken: Add red pepper flakes, sriracha, or fresh chopped chili peppers to give the dish a spicy kick.
Citrus Twist: Add orange zest or orange juice to the sauce for a fresh citrusy flavor.
Gluten-Free: Use tamari or coconut aminos instead of soy sauce to make the dish gluten-free.
Vegetarian: Replace the chicken with tofu or tempeh for a plant-based version. You can also serve the honey garlic sauce over roasted vegetables like cauliflower or Brussels sprouts.
Herbs: Add fresh basil, thyme, or rosemary to the sauce for extra depth of flavor.

Health Considerations and Nutritional Value:

Calories: Honey Garlic Chicken is higher in calories due to the honey and soy sauce, but it’s still a relatively healthy choice, especially when served with vegetables or whole grains. You can reduce the amount of honey for a lighter version.
Protein: Chicken is an excellent source of lean protein, helping to build and repair tissues, and is particularly beneficial for muscle growth and maintenance.
Sugar: The dish contains sugar from the honey. If you’re reducing sugar intake, consider using a lower-calorie sweetener or reducing the amount of honey used.
Sodium: Soy sauce is high in sodium, so using low-sodium soy sauce can help reduce the salt content. Be mindful if you’re on a low-sodium diet.
Fat: The dish is relatively low in fat, especially if you use lean chicken breasts, though the olive oil contributes some healthy fats.

FAQ:

1. Can I make this dish in advance? Yes! Honey Garlic Chicken can be made ahead of time and stored in the fridge for up to 3 days. Reheat in a skillet over low heat, adding a splash of water or broth to loosen the sauce if needed.

2. Can I use chicken thighs instead of breasts? Yes, chicken thighs are an excellent choice for this dish. They have more fat and flavor, making them juicy and tender when cooked.

3. Can I freeze Honey Garlic Chicken? Yes, you can freeze Honey Garlic Chicken for up to 3 months. Just ensure it is fully cooled before transferring to an airtight container or freezer bag.

4. Is this recipe spicy? No, the recipe as written is not spicy, but you can easily make it spicy by adding chili flakes, sriracha, or fresh chilies.

5. Can I use honey substitute in this recipe? Yes, you can substitute honey with maple syrup or agave syrup for a different flavor profile or to make it vegan.

Honey Garlic Chicken

Print Recipe

Prep Time 5

Cook Time 15

Total Time 18

Course Appetizer, Dinner, Main Course

Cuisine Asian, Chinese

Servings 3

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

Place the chicken thighs in a bowl and add the cornflour (cornstarch), salt, and pepper. Toss the chicken in the cornflour until fully coated.
8 chicken thighs,2 tbsp cornflour,1/2 tsp salt,1/2 tsp pepper
Heat the oil in a large frying pan (skillet) over a high heat.
2 tbsp vegetable oil
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.
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.
1 tbsp unsalted butter,4 cloves minced garlic
To make the sauce, combine the honey, stock, rice vinegar, and light soy sauce in a bowl and stir together.
110 g (1/3 cup) honey,80 ml (1/3 cup) chicken stock,1 tbsp rice vinegar,1 tbsp light soy sauce
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).
Sprinkle on the chopped parsley and chilli flakes and serve over boiled rice.
1 tbsp finely chopped fresh parsley,1/2 tsp chilli flakes,boiled rice

Notes

Can I replace the chicken thighs with chicken breast?

Yes, you can do this. Chicken thighs are a little more tender, and stand up well to cooking over a high heat without drying out, but you can replace with chicken breast if you prefer.

I would suggest slicing the chicken breast into thick strips, or flattening the chicken using a rolling pin to ensure it cooks through quickly and evenly in the pan.

Can I make this gluten free?

Yes, replace the soy sauce with tamari and use gluten free chicken stock. Ensure you brand of rice vinegar is gluten free too.

Can I freeze it?

Yes, although the chicken won’t be quite as tender (it’ll still taste great through). Cook, quickly cool and cover the chicken, then freeze. Defrost overnight in the refrigerator, and reheat in the oven at 180C/350f on a baking tray. Cover the chicken with foil before placing in the oven to help prevent it drying out.

Cook for 12-15 minutes until piping hot throughout.

Can I make ahead or save leftovers and reheat?

Yes, although the chicken won’t be quite as tender when reheated (it’ll still taste great through). Cook, quickly cool and cover the chicken, then refrigerate. Reheat in the oven at 180C/350f on a baking tray. Cover the chicken with foil before placing in the oven to help prevent it drying out.