Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 4 Servings
This Honey Garlic Chicken is insanely delicious! The sauce is a combination of soy sauce, garlic, butter, broth, and a lot more! In just 20 minutes, you can have the most satisfying dish today. Enjoy!
INGREDIENTS :
- 2 tablespoons corn flour – (cornstarch)
- ⅓ c (110g) honey
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 4 cloves minced garlic
- ½ teaspoon salt
- ⅓ c (80ml) chicken stock
- ½ teaspoon pepper
- 8 chicken thighs – (skinless and boneless)
- 1 tablespoon rice vinegar
- 1 tablespoon light soy sauce
To Serve:
- ½ teaspoon chili flakes
- boiled rice
- 1 tablespoon finely chopped fresh parsley
DIRECTIONS :
- In a large mixing bowl, add the chicken thighs, salt, pepper, and cornstarch. Toss the chicken until coated completely.
- Place a large skillet on the stove and turn the heat to high. Add oil and allow it to become hot. Add the chicken thighs, then sear each side for 5 minutes or until they turn golden brown. Stir in the butter until melted.
- Add garlic and sauté for about a minute or just until aromatic. Stir to combine.
- In a mixing bowl, add stock, honey, rice vinegar, and light soy sauce. Scrape the bottom of the skillet to get the browned bits.
- Stir to combine. Allow the mixture to boil, then reduce the heat to low and simmer for about 5 minutes or until the sauce becomes thick.
- Remove the skillet from the heat. Sprinkle chili flakes and chopped parsley on top to garnish.
- Serve over rice. Enjoy!
Notes:
- Feel free to use chicken breasts or wings for this recipe.
- Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 472 kcal | Carbohydrates: 29g | Protein: 45g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 223mg | Sodium: 804mg | Potassium: 611mg | Fiber: 1g | Sugar: 24g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 2mg
HONEY GARLIC CHICKEN RECIPE
Yield:
4
Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Ingredients
- 2 tablespoons corn flour – (cornstarch)
- ⅓ c (110g) honey
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 4 cloves minced garlic
- ½ teaspoon salt
- ⅓ c (80ml) chicken stock
- ½ teaspoon pepper
- 8 chicken thighs – (skinless and boneless)
- 1 tablespoon rice vinegar
- 1 tablespoon light soy sauce
- To Serve:
- ½ teaspoon chili flakes
- boiled rice
- 1 tablespoon finely chopped fresh parsley
Instructions
- In a large mixing bowl, add the chicken thighs, salt, pepper, and cornstarch. Toss the chicken until coated completely.
- Place a large skillet on the stove and turn the heat to high. Add oil and allow it to become hot. Add the chicken thighs, then sear each side for 5 minutes or until they turn golden brown. Stir in the butter until melted.
- Add garlic and sauté for about a minute or just until aromatic. Stir to combine.
- In a mixing bowl, add stock, honey, rice vinegar, and light soy sauce. Scrape the bottom of the skillet to get the browned bits.
- Stir to combine. Allow the mixture to boil, then reduce the heat to low and simmer for about 5 minutes or until the sauce becomes thick.
- Remove the skillet from the heat. Sprinkle chili flakes and chopped parsley on top to garnish.
- Serve over rice. Enjoy!