Quick Honey Garlic Glazed Chicken
Golden brown chicken thighs, kissed by the heat, then cloaked in a sticky honey garlic glaze. It’s a swift dance of flavors, where sweet meets savory in perfect harmony, ready in just 20 minutes.
Equipment
- 1 Large frying pan skillet
- 1 Bowl
- 1 Spatula
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 tbsp cloves Minced garlic
- 110 g Honey 1/3 cup
- 80 ml Chicken stock 1/3 cup
- 1 tbsp Rice vinegar
- 1 tbsp Light soy sauce
- 1 tbsp Finely chopped fresh parsley, to serve
- ½ tsp Chilli flakes, to serve
- Boiled rice to serve
Instructions
- Coat: Place the chicken thighs in a bowl and add the cornflour, salt, and pepper. Toss the chicken until fully coated.
- Sear: 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. Turn over and cook for a further 2 minutes.
- Enrich: Add the butter to the pan, let it melt, then add the garlic and stir together. Reduce the heat to medium to prevent the garlic from burning.
- Glaze: In a bowl, combine the honey, chicken stock, rice vinegar, and light soy sauce. Stir together, then add the mixture to the pan with the chicken.
- Simmer: Turn the heat up and bring the sauce to a boil. Then, reduce to a simmer for 4-5 minutes until the sauce thickens and the chicken is cooked through.
- Garnish: Sprinkle with chopped parsley and chili flakes. Serve over boiled rice.
Notes
- You can replace chicken thighs with chicken breasts, but be sure to slice them into thick strips or flatten them for even cooking.
- For a gluten-free version, substitute soy sauce with tamari and ensure that your chicken stock and rice vinegar are gluten-free.
- The dish can be frozen, but the chicken might lose some tenderness. Reheat from frozen in the oven at 180°C (350°F) covered with foil for 12-15 minutes until hot.