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Honey Garlic Chicken – Easy Sticky Chicken Dinner

Honey Garlic Chicken features pan-seared chicken thighs in a sweet and savory garlic glaze.The sauce combines honey, chicken stock, rice vinegar, garlic, and soy sauce.Simmer until the chicken is cooked through and the sauce becomes thick and glossy.
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Prep Time 10 minutes
Course Main Course
Cuisine Asian-Inspired

Ingredients
  

  • 8 boneless skinless chicken thighs
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 tablespoon unsalted butter
  • 4 cloves garlic minced
  • 1/3 cup honey
  • 1/3 cup halal chicken stock
  • 1 tablespoon rice vinegar
  • 1 tablespoon light soy sauce
  • 1 tablespoon fresh parsley finely chopped
  • 1/2 teaspoon chili flakes
  • Cooked rice for serving

Instructions
 

  • Place the chicken thighs in a large bowl. Add the cornstarch, salt, and black pepper.
  • Toss until the chicken is evenly and lightly coated with the seasoned cornstarch.
  • Heat the vegetable oil in a large skillet over medium-high to high heat.
  • Add the chicken thighs in a single layer. Cook for approximately 4–5 minutes on the first side, until nicely browned.
  • Flip the chicken and cook for another 2 minutes.
  • Add the butter to the skillet and allow it to melt. Stir in the minced garlic.
  • Reduce the heat to medium and cook the garlic briefly until fragrant, taking care not to let it burn.
  • In a small bowl, whisk together the honey, chicken stock, rice vinegar, and light soy sauce.
  • Pour the honey mixture into the skillet around the chicken.
  • Increase the heat briefly to bring the sauce to a gentle boil, then reduce to a lively simmer.
  • Cook the Honey Garlic Chicken for another 4–5 minutes, turning the chicken occasionally so it becomes thoroughly coated in the sauce.
  • Continue cooking until the sauce has reduced into a thick, glossy glaze and the chicken reaches an internal temperature of 165°F (74°C).
  • Remove from the heat and spoon the sticky honey garlic sauce over the chicken.
  • Sprinkle with chopped parsley and chili flakes. Serve warm over boiled or steamed rice.

Notes

Boneless chicken breast can replace chicken thighs. Cut larger breasts into evenly sized pieces or use thinner portions, and adjust the cooking time to prevent them from drying out.
For a little extra heat, increase the chili flakes or add a small amount of chili sauce.
Fresh green onions or toasted sesame seeds also make excellent toppings.
Serve the chicken over jasmine rice, basmati rice, or brown rice. Steamed broccoli, green beans, bok choy, carrots, or stir-fried vegetables make easy side dishes.