HONEY GARLIC CHICKEN

In Chicken, Dinner 144 views

Sticky tender boneless chicken thighs in a garlic, soy, and honey sauce. This honey garlic chicken is so simple to make and it’s ready in 20 minutes. Serve with rice for an easy Friday night fakeaway.

An exemplary mix of nectar, soy sauce and garlic cooperating to deliver a tacky, sweet sauce to cover brilliant delicate chicken pieces.

I love to get this ready to serve over bubbled rice for supper, or as a simple expansion to a natively constructed Chinese feast. Look at my rundown further down the post for thoughts to remember for your natively constructed Chinese feast!

Instructions to make it

  • First we dig the chicken in cornflour (cornstarch), salt and pepper. Then, at that point, we fry in oil over a hot skillet until brilliant brown.
  • Add a little spread to the skillet (this will advance the sauce later) alongside some minced garlic.
  • Add nectar, stock, rice vinegar and light soy sauce to a bowl and mix together. Add to the skillet with the chicken and bring to the bubble. Allow it to stew and lessen until thick and tacky.
  • Top the chicken with cleaved parsley and bean stew pieces.

I here and there avoid utilizing chicken thighs in plans, as they’re all the more fiddly and normally require more cutting back to eliminate the excess than chicken breasts.However for this formula, you can leave a portion of the fat on, as the chicken is singed over a high hotness, so that fat will fresh up pleasantly. The thigh meat is additionally more delicate than bosom meat, and it can deal with the short explosion of high hotness without drying out.Then serve over bubbled rice. Mmmmm take a gander at the brilliant brown fresh chicken……

READ MORE  Oven Baked Chicken and Rice

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.
READ MORE  CHERRY MAPLE GLAZED SALMON

VIDEO

✎ 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.

READ MORE  15 MINUTE EASY MARGHERITA FLATBREAD PIZZA

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).
EASY PIZZA MEATLOAF
EASY PIZZA MEATLOAF
This simple pizza meatloaf formula is a
INSTANT POT GINGER PINEAPPLE SHREDDED CHICKEN
INSTANT POT GINGER PINEAPPLE SHREDDED CHICKEN
Whole30 moment pot pineapple ginger destroyed chicken
INSTANT POT ARRABBIATA MEAT SAUCE WITH VEGGIES
INSTANT POT ARRABBIATA MEAT SAUCE WITH VEGGIES
This Whole30 arrabbiata meat sauce with vegetables
FIESTA WHOLE30 CHICKEN DRUMSTICKS & PALEO HOMEMADE TACO SAUCE
FIESTA WHOLE30 CHICKEN DRUMSTICKS & PALEO HOMEMADE TACO SAUCE
These garlicky, spice and mustard broiled potatoes

Leave a reply "HONEY GARLIC CHICKEN"


Top