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Honey garlic chicken pieces glazed with sticky sauce served over white rice garnished with parsley

Sweet & Savory Honey Garlic Chicken

Tender chicken pieces coated in a sticky, sweet and savory honey garlic glaze. Perfect weeknight dinner ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 8 boneless, skinless chicken thighs cut into 1-inch pieces
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp vegetable oil plus more for searing
  • 1 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1/3 cup honey 110g
  • 1/3 cup chicken stock 80ml
  • 1 tbsp rice vinegar
  • 1 tbsp light soy sauce
  • 0.5 tsp chilli flakes optional
  • 2 tbsp cornstarch
  • 4 tbsp cold water for slurry
  • 1 tbsp fresh parsley finely chopped
  • Cooked rice for serving

Equipment

  • Large 12-inch skillet or pan
  • Small bowl for cornstarch slurry
  • Knife and cutting board
  • Paper towels

Method
 

  1. Pat the chicken pieces dry with paper towels, then season generously with salt and black pepper on all sides.
  2. Heat 2 tablespoons vegetable oil in a large 12-inch skillet over medium-high heat until it shimmers. Add chicken pieces in a single layer without crowding and sear for 3-4 minutes per side until deep golden brown and cooked through to 165°F. Remove chicken and set aside.
  3. In the same pan, add butter and minced garlic. Cook for about 45 seconds until fragrant and just starting to turn golden, stirring constantly to prevent burning.
  4. Add honey, chicken stock, rice vinegar, soy sauce, and chilli flakes to the pan. Stir everything together and bring to a gentle simmer for about 1 minute.
  5. Pour the cornstarch slurry into the sauce while stirring constantly. Cook for 1-2 minutes until the sauce thickens and becomes glossy enough to coat the back of a spoon.
  6. Return the chicken to the pan and toss gently to coat every piece with the honey garlic glaze. Cook for 1-2 minutes more to heat through.
  7. Remove from heat, garnish with freshly chopped parsley, and serve immediately over cooked rice.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of chicken stock to restore sauce consistency. Can be frozen for up to 2 months.