Honey Garlic Chicken Thighs
Servings: 4 servings
Calories: 400kcal
Sticky, glossy and packed with flavour, these Honey Garlic Chicken Thighs are a fakeaway favourite that comes together in under 20 minutes. They’re juicy, budget-friendly and made with pantry staples – perfect for a fast weeknight dinner with zero fuss.
Ingredients
CHICKEN
- 6 boneless chicken thighs, skin on or off, can be substituted with chicken breast (see note 1)
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 tbsp olive oil
HONEY GARLIC SAUCE
- 3 tbsp tamari or all-purpose soy sauce
- 3 tbsp honey
- 1 tbsp brown sugar
- 1 tbsp freshly minced garlic
- 1 tbsp rice vinegar, or white vinegar
- 1 tsp sesame oil
- 1 tsp cornflour (cornstarch)
- 2 tbsp water
TO SERVE
- Steamed rice
- Steamed Chinese broccoli (gai lan), or any Asian greens
- Finely sliced spring onion, scallion
- Chilli oil (optional)
Instructions
- Prepare the chicken – Pat the chicken thighs dry with a paper towel. Season both sides with salt and pepper.
- Heat the oil in a large, deep pan over medium–high heat.
- Cook the chicken – Add the chicken thighs, skin- or smooth-side down, and cook for 4–5 minutes or until the skin is golden and crisp. If using skin-on chicken, press down slightly when cooking skin-down, using your spatula for maximum crispness. Flip and cook for a further 4–5 minutes or until cooked through. Set aside on a plate. Spoon out any excess fat if preferred, leaving at least 2 tablespoons (for extra flavour).
- Prepare the honey garlic sauce – Combine all the sauce ingredients together in a small bowl. Whisk to combine.
- Combine the chicken and sauce – Reduce the heat to medium. Pour the honey garlic sauce into the pan. Let it bubble and simmer for 2–3 minutes, or until thickened and glossy. Return the chicken to the pan, turning to coat in the sauce. (Sauce too thin or too thick? See note 2.)
- Serve – Slice the chicken into strips, if desired, and serve over rice with Chinese broccoli or Asian greens on the side. Spoon over any extra sauce and top with spring onion and chilli oil, if desired.
Notes
Note 1 – I love using skin-on boneless chicken thighs here. I buy bone-in thighs and debone them myself – it’s easier than it sounds, and there are great tutorials online. But if you’re short on time, skinless thighs work beautifully and cook even faster. If using chicken breast, cut it in half horizontally to form thin steaks. Chicken breast will take less time to cook – 3–4 minutes per side, or until cooked through.
Note 2 – Sauce too thin? It needs to cook for longer. Allow it to simmer over medium–high heat until thickened. Sauce too thick? Add a splash of boiling water from the kettle, 1 tablespoon at a time, until you reach your desired consistency.
MAKE AHEAD
This is one of those recipes that’s fast enough to cook fresh – but a little prep earlier in the day makes it even smoother. Prepare your vegetables ahead of time – read my 12 tips for fruit and vegetable storage here.LEFTOVERS
Fridge – Store leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Freeze – Freeze cooked chicken and sauce for up to 2 months. Freeze in portions with rice and veggies for easy lunches. To thaw – Defrost overnight in the fridge or use your microwave’s defrost setting. To reheat – Microwave: Cover and heat in 1-minute bursts until hot. Stovetop: Reheat gently in a pan over medium heat with a splash of water to loosen the sauce.Nutrition Facts
Honey Garlic Chicken Thighs
Amount per Serving
Calories
400
% Daily Value*
Fat
17
g
26
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
9
g
Cholesterol
175
mg
58
%
Sodium
1229
mg
53
%
Potassium
706
mg
20
%
Carbohydrates
19
g
6
%
Sugar
16
g
18
%
Protein
43
g
86
%
Calcium
51
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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