Quick And Easy Honey Garlic Chicken
Tender pieces of boneless chicken thighs cook quickly in a sweet-savory mix of garlic, soy, and honey. It requires only a handful of basics and comes together fast enough for a weeknight meal.
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Servings: 4
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Ingredients
Chicken
Chicken breast works as an alternative. For quicker, more even cooking, slice it into thick strips or flatten the pieces before pan-frying. Thighs stay juicier, but either cut is fine. Gluten-free option:
Swap the soy sauce for tamari and make sure your chicken stock and rice vinegar are gluten-free. Freezing:
This dish can be frozen, though the texture of the chicken may firm up slightly. Cool it quickly, cover tightly, and freeze. Thaw in the refrigerator overnight. Reheat covered with foil in a 180°C/350°F oven for 12–15 minutes, or until thoroughly heated. Make-ahead / leftovers:
Store cooked chicken (once cooled) in the refrigerator. Reheat in a 180°C/350°F oven, covered with foil, for 12–15 minutes until piping hot. Ingredient swaps:
- 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
- 1 tbsp finely chopped fresh parsley
- ½ tsp chilli flakes
- boiled rice
- Place the chicken thighs in a bowl and coat them thoroughly with the cornflour, salt, and pepper.
- Set a large frying pan (or skillet) over high heat and add the vegetable oil.
- Arrange the chicken thighs in the hot pan. Cook the first side for about 4–5 minutes, until browned, then turn and cook for another 2 minutes.
- Add the butter. Once melted, stir in the minced garlic. Reduce the heat to medium so the garlic softens without burning.
- In a separate bowl, mix the honey, chicken stock, rice vinegar, and light soy sauce until blended.
- Pour the sauce into the pan. Increase the heat and bring it to a boil. Let it simmer for 4–5 minutes, giving the sauce time to reduce and thicken while the chicken cooks fully through.
- Finish with chopped parsley and chilli flakes. Serve hot over boiled rice.
Chicken breast works as an alternative. For quicker, more even cooking, slice it into thick strips or flatten the pieces before pan-frying. Thighs stay juicier, but either cut is fine. Gluten-free option:
Swap the soy sauce for tamari and make sure your chicken stock and rice vinegar are gluten-free. Freezing:
This dish can be frozen, though the texture of the chicken may firm up slightly. Cool it quickly, cover tightly, and freeze. Thaw in the refrigerator overnight. Reheat covered with foil in a 180°C/350°F oven for 12–15 minutes, or until thoroughly heated. Make-ahead / leftovers:
Store cooked chicken (once cooled) in the refrigerator. Reheat in a 180°C/350°F oven, covered with foil, for 12–15 minutes until piping hot. Ingredient swaps:
- No rice vinegar? Try apple cider vinegar an added ¼ tsp sugar.
- No light soy sauce? Use ¾ tbsp dark soy sauce.
- Vegetable oil may be replaced with any high-heat neutral oil (rapeseed, sunflower, ghee, etc.).