Description
A quick and flavorful Asian-fusion stir-fry featuring tender, pan-seared chicken thighs glazed in a perfectly balanced, caramelized honey garlic sauce. This family-friendly meal is designed for busy weeknights, delivering deep, savory flavors in under 30 minutes. It is best served over a fluffy bed of boiled rice for a complete and satisfying dinner.
Ingredients
8 chicken thighs, skinless and boneless
2 tbsp cornflour
1/2 tsp salt
1/2 tsp pepper
2 tbsp vegetable oil
1 tbsp unsalted butter
4 cloves minced garlic
110g (1/3 cup) honey
80ml (1/3 cup) chicken stock
1 tbsp rice vinegar
1 tbsp light soy sauce
1 tbsp finely chopped fresh parsley (for serving)
1/2 tsp chilli flakes (for serving)
Boiled rice (for serving)
Instructions
Pat chicken thighs dry with paper towels.
In a bowl, toss the chicken with cornflour, salt, and pepper until coated.
Heat vegetable oil in a large skillet over medium-high heat.
Sear chicken pieces in a single layer until golden brown and cooked through, about 6 to 8 minutes.
Remove chicken from the pan and set aside.
Melt butter in the same pan and sauté minced garlic until fragrant.
Add honey, chicken stock, rice vinegar, and soy sauce to the pan.
Whisk and simmer until the sauce reduces and thickens.
Return the cooked chicken to the pan and coat thoroughly with the sauce.
Cook for one additional minute, then remove from heat and serve over boiled rice.
Notes
Ensure you pat the chicken dry thoroughly to get a better crust from the cornflour. If the sauce is not thickening quickly enough, continue to simmer on slightly higher heat while watching it closely to prevent burning. Use low-sodium chicken stock if you are sensitive to salt.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 22g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 110mg