If you’re looking for a quick, flavorful dinner idea that’s both easy to prepare and absolutely mouthwatering, this Honey Garlic Chicken Recipe is the perfect choice. With sticky, tender boneless chicken thighs coated in a rich garlic, soy, and honey sauce, this dish is a guaranteed crowd-pleaser.
Ready in just 20 minutes, it’s ideal for busy weeknights or when you’re craving something comforting yet simple to make.
Why You’ll Love This Recipe:
- Minimal Ingredients: You only need a handful of pantry staples.
- Quick Cooking Time: From start to finish, you’ll have dinner ready in just 20 minutes.
- Customizable: Easily swap ingredients to suit your dietary needs or what you have on hand.
- Versatile: Serve it with rice, noodles, or even a side of steamed veggies.
Prep and Cook Times:
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Ingredients (Serves 4):
For the Chicken:
- 8 chicken thighs (skinless and boneless)
- 2 tbsp cornflour (cornstarch)
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp vegetable oil
- 1 tbsp unsalted butter
For the Sauce:
- 4 cloves garlic, minced
- 110 g (1/3 cup) honey
- 80 ml (1/3 cup) chicken stock
- 1 tbsp rice vinegar
- 1 tbsp light soy sauce
To Serve:
- 1 tbsp finely chopped fresh parsley
- ½ tsp chili flakes (optional)
- Boiled rice
Step-by-Step Instructions:
Step 1: Prepare the Chicken
Start by placing the chicken thighs in a large bowl. Add the cornflour, salt, and pepper. Toss everything together until the chicken is evenly coated.
Step 2: Cook the Chicken
Heat the vegetable oil in a large frying pan (or skillet) over high heat. Add the chicken thighs and cook on one side for about 4-5 minutes until golden brown. Flip the chicken and cook for an additional 2 minutes.
Step 3: Add Garlic and Butter
Lower the heat to medium and add the unsalted butter to the pan. Once melted, stir in the minced garlic. Be sure to lower the heat so the garlic doesn’t burn—it should become fragrant and lightly golden.
Step 4: Make the Sauce
In a small bowl, whisk together honey, chicken stock, rice vinegar, and soy sauce. Pour this mixture into the pan with the chicken. Turn up the heat to bring the sauce to a boil.
Step 5: Simmer and Finish
Once boiling, reduce the heat and let the sauce simmer for about 4-5 minutes. The sauce will thicken and coat the chicken beautifully. Make sure the chicken is cooked through (no longer pink in the middle).
Step 6: Garnish and Serve
Sprinkle freshly chopped parsley and chili flakes over the chicken for an extra pop of flavor. Serve over boiled rice for a complete meal.
Tips and Notes:
Can I Replace Chicken Thighs with Chicken Breast?
Absolutely! While chicken thighs are more tender and handle high heat better without drying out, chicken breasts work too. To ensure even cooking, slice the breasts into thick strips or flatten them slightly with a rolling pin.
Can I Make This Gluten-Free?
Yes! Simply swap light soy sauce for tamari and use gluten-free chicken stock. Double-check your rice vinegar to ensure it’s gluten-free as well.
Can I Freeze It?
Yes, this dish freezes well. Cook and cool the chicken quickly before freezing in an airtight container. Defrost overnight in the refrigerator and reheat in the oven at 180°C/350°F for about 12-15 minutes. Cover with foil to prevent the chicken from drying out.
Can I Make It Ahead or Save Leftovers?
This dish is perfect for meal prep! Cook it ahead of time, refrigerate, and reheat following the same oven instructions mentioned above. Keep in mind that reheated chicken may not be as tender but will still taste delicious.
Ingredient Swaps:
- Rice Vinegar: Swap with apple cider vinegar or white wine vinegar plus a pinch of sugar.
- Light Soy Sauce: Use ¾ tbsp of dark soy sauce if that’s what you have.
- Vegetable Oil: Any neutral oil like sunflower, rapeseed, or ghee works well for high-temperature cooking.
Nutritional Information (Per Serving):
- Calories: 472
- Carbohydrates: 29g
- Protein: 45g
- Fat: 19g
- Saturated Fat: 10g
- Cholesterol: 223mg
- Sodium: 804mg
- Fiber: 1g
- Sugar: 24g
Note: Nutrition information is approximate and excludes rice.
Final Thoughts:
This Honey Garlic Chicken recipe is proof that you don’t need hours in the kitchen to create a restaurant-quality dish. The combination of sweet honey, savory soy sauce, and aromatic garlic creates a sauce that’s utterly irresistible. Whether you’re cooking for your family or hosting friends, this dish is sure to impress.
So grab your skillet, whip up this quick recipe, and enjoy a flavorful dinner that’s ready in no time! Don’t forget to pair it with some steamed veggies or a fresh salad for a balanced meal. Let us know how it turns out in the comments below!
PrintHoney Garlic Chicken Recipe
Sticky tender boneless chicken thighs in a garlic, soy and honey sauce. Minimal ingredients, simple to prepare and ready in 20 minutes!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Pan-Frying
- Cuisine: Asian
- Diet: Gluten Free
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
- To Serve:
- 1 tbsp finely chopped fresh parsley
- ½ tsp chilli flakes
- boiled rice
Instructions
1. Place the chicken thighs in a bowl and add the cornflour, salt, and pepper. Toss until fully coated.
2. Heat the oil in a large frying pan over high heat.
3. Add the chicken thighs, cook one side for 4–5 minutes until golden brown, then flip and cook 2 minutes more.
4. Add butter to the pan, let it melt, then add garlic. Stir and reduce heat to medium.
5. In a bowl, mix honey, chicken stock, rice vinegar, and soy sauce.
6. Pour sauce into pan, bring to a boil, then simmer for 4–5 minutes until thickened and chicken is cooked through.
7. Sprinkle with chopped parsley and chilli flakes. Serve over boiled rice.
Notes
You can use chicken breast instead of thighs. Slice or flatten it for even cooking.
Make it gluten-free by using tamari, GF chicken stock, and GF rice vinegar.
To freeze: cool chicken quickly, freeze, then reheat at 180C/350F covered with foil for 12–15 minutes.
Make ahead or store leftovers: refrigerate and reheat as above.
Rice vinegar can be replaced with apple cider or white wine vinegar plus 1/4 tsp sugar.
Use dark soy sauce (3/4 tbsp) if light soy sauce is unavailable.
Neutral oils like sunflower, rapeseed, or ghee work as alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 472
- Sugar: 24g
- Sodium: 804mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 223mg
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