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Honey Garlic Chicken

Sticky tender boneless chicken thighs coated in a sweet garlic soy and honey sauce. Ready in 20 minutes with simple pantry ingredients and better than takeout every time.
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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
  • 1 tbsp fresh parsley finely chopped, for serving
  • 1/2 tsp chili flakes for serving
  • cooked white rice for serving

Equipment

  • Large skillet
  • Mixing bowl
  • Small bowl
  • Tongs
  • Meat thermometer

Method
 

  1. Place chicken thighs in a bowl. Add cornstarch, salt, and pepper. Toss until every piece is fully 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 golden brown on the bottom.
  3. Flip chicken and cook for another 2 minutes. Add butter, let it melt, then stir in minced garlic. Reduce heat to medium.
  4. In a small bowl, stir together honey, chicken stock, rice vinegar, and soy sauce. Pour into the pan.
  5. Increase heat and bring sauce to a boil. Simmer for 4 to 5 minutes, stirring occasionally, until the sauce thickens and coats the chicken. Internal temperature should reach 165 degrees F.
  6. Sprinkle with fresh parsley and chili flakes. Serve immediately over warm cooked rice with extra sauce spooned on top.

Notes

Use fresh garlic for best flavor. Do not skip the cornstarch coating as it helps the sauce cling to the chicken. Chicken thighs stay juicier than breast over high heat. Leftovers reheat best in the oven at 350 degrees F covered with foil for 12 to 15 minutes.