Description
Juicy chicken thighs coated in a sweet and savory honey garlic sauce, finished with a hint of heat and fresh herbs. Perfect served over fluffy boiled rice for a quick, satisfying meal.
Ingredients
- 8 chicken thighs (skinless and boneless)
- 2 tbsp cornflour (cornstarch)
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp vegetable oil
- 1 tbsp unsalted butter
- 4 cloves garlic, minced
- 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
- 1/2 tsp chilli flakes
- Boiled rice, for serving
Instructions
- Place the chicken thighs in a bowl and add the cornflour, salt, and pepper. Toss until the chicken is fully coated.
- Heat the vegetable oil in a large frying pan over high heat.
- Add the chicken thighs and cook on one side for 4–5 minutes until golden brown, then turn and cook for another 2 minutes.
- Add the butter to the pan and let it melt. Stir in the minced garlic and reduce the heat to medium to prevent burning.
- In a bowl, mix together the honey, chicken stock, rice vinegar, and soy sauce.
- Pour the sauce into the pan. Increase the heat and bring to a boil, then simmer for 4–5 minutes until the sauce thickens and the chicken is cooked through.
- Sprinkle with chopped parsley and chilli flakes. Serve hot over boiled rice.
Notes
- You can substitute chicken thighs with chicken breast, but adjust cooking time to avoid drying out.
- For extra flavor, marinate the chicken for 30 minutes before cooking.
- Adjust chilli flakes to control spice level.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 22 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 135 mg
