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Easy Honey Garlic Chicken – Quick & Delicious Favorite

Easy Honey Garlic Chicken served over rice with sauce
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Sticky tender boneless chicken thighs in a garlic, soy, and honey sauce. Minimal ingredients, simple to prepare, and ready in 20 minutes!

Ingredients

Scale
  • 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 (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.

5. To make the sauce, combine the honey, chicken 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 (no longer pink in the middle).

7. Sprinkle on the chopped parsley and chilli flakes. Serve over boiled rice.

Notes

You can replace chicken thighs with chicken breast. Slice into thick strips or flatten to ensure even cooking.

To make it gluten free, use tamari instead of soy sauce and ensure chicken stock and rice vinegar are certified gluten free.

This dish freezes well but the chicken may be slightly less tender. Cool completely before freezing and reheat in the oven, covered with foil, at 180°C/350°F for 12–15 minutes.

For ingredient swaps, use apple cider vinegar or white wine vinegar plus 1/4 tsp sugar instead of rice vinegar. Light soy sauce can be swapped for 3/4 tbsp dark soy sauce. Use any high-heat neutral oil instead of vegetable oil.

Find it online: https://cookingwithramsay.com/easy-honey-garlic-chicken/