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Sticky honey garlic chicken thighs served over white rice in a dark bowl with fresh parsley

Honey Garlic Chicken

Sticky tender boneless chicken thighs coated in a sweet honey garlic sauce made with soy sauce, rice vinegar, and butter. Ready in 20 minutes and served over rice for an easy weeknight dinner.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 472
Ingredients Equipment Method Notes

Ingredients
  

  • 8 boneless skinless chicken thighs
  • 2 tbsp cornstarch
  • 1/2 tsp salt
  • 1/2 tsp black 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 low-sodium preferred
  • 1 tbsp fresh parsley finely chopped, to serve
  • 1/2 tsp chili flakes to serve
  • boiled rice to serve

Equipment

  • Large skillet or frying pan
  • Mixing bowl
  • Small bowl for sauce

Method
 

  1. Place chicken thighs in a bowl. Add cornstarch, salt, and pepper. Toss until every piece is fully and evenly coated.
  2. Heat vegetable oil in a large skillet over high heat until shimmering. Add chicken thighs in a single layer. Cook undisturbed for 4 to 5 minutes until deep golden brown, then flip and cook for 2 more minutes.
  3. Add butter to the pan and let it melt. Add minced garlic and stir, scraping up any browned bits. Reduce heat to medium and cook for about 1 minute until garlic is fragrant but not burned.
  4. In a small bowl, whisk together honey, chicken stock, rice vinegar, and soy sauce until combined. Pour into the skillet.
  5. Raise heat to bring the sauce to a boil, then reduce to a steady simmer. Cook for 4 to 5 minutes, stirring occasionally, until the sauce thickens, turns glossy, and chicken is cooked through with no pink remaining.
  6. Sprinkle with chopped parsley and chili flakes. Serve immediately over boiled rice.

Notes

Chicken breast can be used instead of thighs; slice into thick strips or flatten with a rolling pin for even cooking. For gluten-free, swap soy sauce for tamari and use certified gluten-free chicken stock and rice vinegar. No rice vinegar? Substitute with apple cider vinegar plus 1/4 tsp sugar. If sauce is not thickening, simmer an additional 1 to 2 minutes uncovered.