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Honey Garlic Chicken

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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 18 minutes
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.
 
Cook for 12-15 minutes until piping hot throughout.
 

Ingredient swaps:

  • If you don’t have rice vinegar, you can swap for apple cider vinegar or white wine vinegar plus 1/4 tsp of sugar.
  • If you don’t have light soy sauce, you can swap for 3/4 tbsp of dark soy sauce.
  • The vegetable oil can be swapped for any neutral tasting oil that can be cooked at high temperatures (such as rapeseed, sunflower and ghee).
Nutritional Information is per serving, excluding rice.