Sticky tender boneless chicken thighs in a garlic, soy and honey sauce. Minimal ingredients, simple to prepare and ready in 20 minutes!
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
- ▢⅓ cup (110g) honey
- ▢⅓ cup (80ml) 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
- Place the chicken thighs in a bowl and add the cornflour (cornstarch), salt and pepper. Toss the chicken in the cornflour until fully coated.
- Heat the oil in a large frying pan (skillet) over a high heat.
- Add the chicken thighs, and cook on one side until golden brown (about 4-5 minutes), then turn over and cook for a further 2 minutes.
- Add the butter to the pan, let it melt, then add the garlic and stir together. Turn the heat down to medium so the garlic doesn’t burn, then make the sauce.
- To make the sauce, combine the honey, stock, rice vinegar and light soy sauce in a bowl and stir together.
- Add the sauce to the pan. Turn the heat up and bring the sauce to the boil, then simmer for 4-5 minutes until the sauce reduces and thickens, and the chicken is cooked through (and no longer pink in the middle).
- Sprinkle on the chopped parsley and chilli flakes and serve over boiled rice.
NOTES
Can I replace the chicken thighs with chicken breast?
Yes, you can do this. Chicken thighs are a little more tender, and stand up well to cooking over a high heat without drying out, but you can replace with chicken breast if you prefer.
I would suggest slicing the chicken breast into thick strips, or flattening the chicken using a rolling pin to ensure it cooks through quickly and evenly in the pan.
Can I make this gluten free?
Yes, replace the soy sauce with tamari and use gluten free chicken stock. Ensure you brand of rice vinegar is gluten free too.
Can I freeze it?
Yes, although the chicken won’t be quite as tender (it’ll still taste great through). Cook, quickly cool and cover the chicken, then freeze. Defrost overnight in the refrigerator, and reheat in the oven at 180C/350f on a baking tray. Cover the chicken with foil before placing in the oven to help prevent it drying out.
Cook for 12-15 minutes until piping hot throughout.
Can I make ahead or save leftovers and reheat?
Yes, although the chicken won’t be quite as tender when reheated (it’ll still taste great through). Cook, quickly cool and cover the chicken, then refrigerate. Reheat in the oven at 180C/350f on a baking tray. Cover the chicken with foil before placing in the oven to help prevent it drying out.
Cook for 12-15 minutes until piping hot throughout.
Ingredient swaps:
- If you don’t have rice vinegar, you can swap for apple cider vinegar or white wine vinegar plus ¼ tsp of sugar.
- If you don’t have light soy sauce, you can swap for ¾ tbsp of dark soy sauce.
- The vegetable oil can be swapped for any neutral tasting oil that can be cooked at high temperatures (such as rapeseed, sunflower and ghee).
Nutritional Information is per serving, excluding rice.