Description
A flavorful dish combining tender chicken thighs with a sweet and savory honey garlic sauce.
Ingredients
Scale
- 8 boneless, skinless chicken thighs
- 2 tbsp cornstarch
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp vegetable oil
- 1 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/3 cup honey
- 1/3 cup chicken stock
- 1 tbsp rice vinegar
- 1 tbsp light soy sauce
- 1 tbsp fresh parsley, finely chopped
- ½ tsp chili flakes
- Boiled rice, for serving
Instructions
- Prepare the chicken by trimming and patting dry the thighs, then cut them into 1 to 1.5-inch pieces. Coat with salt, pepper, and cornstarch.
- Mix honey, chicken stock, rice vinegar, soy sauce, and minced garlic in a bowl. Whisk cornstarch with cold water in another bowl to create a slurry.
- Heat oil and butter in a skillet. Cook chicken in batches for 3 to 4 minutes on each side until golden brown.
- Reduce heat and pour in the honey garlic sauce, scraping browned bits. Simmer and add cornstarch slurry, whisking until thickened.
- Return chicken to the skillet, toss to coat, and heat for 1 to 2 minutes. Stir in parsley and chili flakes.
- Serve immediately over boiled rice.
Notes
Store leftovers in an airtight container for up to 3-4 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg