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Close-up of honey garlic chicken thighs in a skillet with glossy sauce, garnished with parsley and chili flakes

Honey Garlic Chicken

Sticky, tender boneless chicken thighs cooked in a rich honey garlic sauce. Ready in 20 minutes with simple pantry ingredients.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 472
Ingredients Equipment Method Notes

Ingredients
  

  • 8 boneless skinless chicken thighs
  • 2 tbsp cornstarch
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 tbsp unsalted butter
  • 4 garlic cloves minced
  • 0.33 cup honey about 110g
  • 0.33 cup chicken stock
  • 1 tbsp rice vinegar
  • 1 tbsp light soy sauce
  • 1 tbsp fresh parsley finely chopped
  • 0.5 tsp chili flakes
  • 1 cup cooked rice for serving

Equipment

  • Large skillet
  • Mixing bowl
  • Small bowl

Method
 

  1. Add chicken thighs to a large bowl with cornstarch, salt, and pepper. Toss until fully coated.
  2. Heat vegetable oil in a large skillet over high heat until shimmering.
  3. Add chicken thighs in a single layer. Cook undisturbed for 4 to 7 minutes until deep golden brown on the first side, then flip and cook for 2 more minutes.
  4. Add butter to the pan and let it melt. Stir in minced garlic and reduce heat to medium immediately to prevent burning.
  5. In a small bowl, whisk together honey, chicken stock, rice vinegar, and soy sauce. Pour into the pan and raise heat to bring to a boil.
  6. Simmer for 4 to 5 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through to 165°F internally.
  7. Sprinkle with fresh parsley and chili flakes. Serve over steamed rice with extra sauce spooned on top.

Notes

Chicken breast substitute: slice into thick strips or flatten with a rolling pin for even cooking. Gluten-free: swap soy sauce for tamari and use certified gluten-free stock and rice vinegar. Rice vinegar substitute: use apple cider vinegar or white wine vinegar plus a pinch of sugar. Soy sauce substitute: use 3/4 tbsp dark soy sauce. Storage: refrigerate in an airtight container for up to 3 days. Reheat covered with foil at 350F for 12 to 15 minutes. Freezer-friendly: freeze cooked chicken, defrost overnight in the fridge, and reheat as above.