On busy weeknights, I love turning to my trusty honey garlic chicken recipe. It’s simple, quick, and everyone in my family loves it. My kids especially enjoy the sweet and savory combination, and it pairs perfectly with a bowl of steamed rice. Once, when we were having a particularly hectic week, this dish saved the day. We were out of vegetables, but this recipe alone made our dinner feel complete. Check out the recipe for sweet and savory honey garlic chicken breasts for another fantastic weeknight option.
Why you’ll love this recipe
This honey garlic chicken recipe is a lifesaver for those busy evenings. It’s quick to prepare and uses simple ingredients you probably already have in your pantry. Plus, it’s a hit with adults and kids alike. You’ll appreciate the balance of sweet honey with savory garlic, all wrapped up in tender, juicy chicken. It’s incredibly satisfying without being overpowering, and it’s perfect with a side of rice.
Ingredients
- 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 chili flakes
- Boiled rice
Step-by-step instructions
- Place the chicken thighs in a bowl and add the cornflour, salt, and pepper. Toss the chicken in the cornflour until fully coated.
- Heat the oil in a large frying pan over high heat.
- Add the chicken thighs, and cook on one side until golden brown (about 4-5 minutes), then turn over and cook for a further 2 minutes.
- Add the butter to the pan, let it melt, then add the garlic and stir together. Turn the heat down to medium.
- To make the sauce, combine the honey, chicken stock, rice vinegar, and light soy sauce in a bowl and stir together.
- Add the sauce to the pan. Turn the heat up and bring the sauce to a boil, then simmer for 4-5 minutes until the sauce reduces and thickens, and the chicken is cooked through.
- Sprinkle on the chopped parsley and chili flakes and serve over boiled rice.
Recipe tips & variations
Feel free to mix things up a bit with this honey garlic chicken . Garnish with some sesame seeds for a bit of crunch, or squeeze a little lime juice for some zesty brightness. If you want a little more kick, increase the chili flakes. This recipe is very adaptable, so don’t hesitate to experiment and make it your own.
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Storage & reheating
If you have any leftovers, store them in an airtight container in the fridge for up to three days. To reheat, place the chicken in a pan over medium heat until warmed through. You can also microwave it for about 2 minutes, stirring halfway through. Just add a splash of water to avoid the sauce thickening too much.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Just keep in mind that chicken breasts might cook a bit faster, so check them for doneness earlier.
Is there a substitute for rice vinegar?
White wine vinegar or apple cider vinegar will work fine if you don’t have rice vinegar on hand.
How can I make the sauce thicker?
If you’d like a thicker sauce, mix a teaspoon of cornstarch with a tablespoon of water and add it to the sauce while it’s simmering.
Recipes you may like
- How about trying our honey garlic salmon bites next?
- If you’re after more poultry, the sweet and savory honey garlic chicken breasts will delight you.
- For a sweet twist, check out this honey garlic chicken masterpiece.
I hope you enjoyed this recipe as much as my family does. Cooking should be fun, and this dish delivers exactly that — a lot of flavors with very little fuss.
Print
Honey Garlic Chicken
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-free
Description
A quick and easy honey garlic chicken recipe perfect for busy weeknights.
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 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
- 1/2 tsp chili flakes
- Boiled rice
Instructions
- Place the chicken thighs in a bowl and add the cornflour, salt, and pepper. Toss the chicken in the cornflour until fully coated.
- Heat the oil in a large frying pan over high heat.
- Add the chicken thighs, and cook on one side until golden brown (about 4-5 minutes), then turn over and cook for a further 2 minutes.
- Add the butter to the pan, let it melt, then add the garlic and stir together. Turn the heat down to medium.
- To make the sauce, combine the honey, chicken stock, rice vinegar, and light soy sauce in a bowl and stir together.
- Add the sauce to the pan. Turn the heat up and bring the sauce to a boil, then simmer for 4-5 minutes until the sauce reduces and thickens, and the chicken is cooked through.
- Sprinkle on the chopped parsley and chili flakes and serve over boiled rice.
Notes
- Feel free to mix things up a bit with this honey garlic chicken. Garnish with some sesame seeds for a bit of crunch, or squeeze a little lime juice for some zesty brightness.
- If you want a little more kick, increase the chili flakes.
- This recipe is very adaptable, so don’t hesitate to experiment and make it your own.
- If you have any leftovers, store them in an airtight container in the fridge for up to three days.
- To reheat, place the chicken in a pan over medium heat until warmed through. You can also microwave it for about 2 minutes, stirring halfway through. Just add a splash of water to avoid the sauce thickening too much.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 12 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 110 mg