Honey Garlic Chicken

A classic aggregate of honey, soy sauce and garlic operating together to supply a sticky, candy sauce to coat golden gentle fowl pieces.

I from time to time shrink back from the usage of bird thighs in recipes, as they’re extra fiddly and generally require greater trimming to take away the fat than chicken breasts.

yield: 4 servingsKaterinaprint recipe

Honey Garlic Chicken

prep time: 5 MINScook time: 15 MINStotal time: 20 mins

Sticky soft boneless hen thighs in a garlic, soy and honey sauce. So simple to make and equipped in 20 mins. Serve with rice for an easy Friday night fakeaway.

INGREDIENTS:

  • 2 tbsp cornflour – (cornstarch)
  • ½ tsp pepper
  • 8 chicken thighs – (skinless and boneless)
  • 1 tbsp unsalted butter
  • 2 tbsp vegetable oil
  • ½ tsp salt
  • ⅓ cup (110g) honey
  • 1 tbsp light soy sauce
  • 4 cloves minced garlic
  • ⅓ cup (80ml) chicken stock
  • 1 tbsp rice vinegar

To Serve:

  • Boiled rice
  • 1 tbsp finely chopped fresh parsley
  • ½ tsp chilli flakes
INSTRUCTIONS:

  1. Place the chicken thighs in a bowl and add the cornflour (cornstarch), salt and pepper. Toss the chicken in the cornflour until fully coated.
  2. Heat the oil in a large frying pan (skillet) over a high heat.
  3. 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.
  4. 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.
  5. To make the sauce, combine the honey, stock, rice vinegar and light soy sauce in a bowl and stir together.
  6. 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).
  7. Sprinkle on the chopped parsley and chilli flakes and serve over boiled rice.

Created using The Recipes Generator

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