Sweet, sticky honey garlic chicken cooked in one skillet with a rich garlic sauce. Perfect for an easy weeknight dinner.

Scale

8 chicken thighs (skinless and boneless)

2 tbsp cornflour (cornstarch)

1/2 tsp salt

1/2 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

1 tbsp finely chopped fresh parsley

1/2 tsp chilli flakes

boiled rice

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1. Place chicken thighs in a bowl with cornflour, salt and pepper and toss until coated.

2. Heat vegetable oil in a large skillet over high heat.

3. Cook chicken thighs 4–5 minutes until golden brown.

4. Turn chicken and cook another 2 minutes.

5. Add butter and allow it to melt.

6. Add minced garlic and stir gently.

7. Mix honey, chicken stock, rice vinegar and soy sauce in a bowl.

8. Pour sauce into the skillet with chicken.

9. Bring sauce to a boil then simmer 4–5 minutes until thickened.

10. Garnish with parsley and chili flakes then serve with boiled rice.

Use boneless chicken thighs for the best flavor and tenderness.

Do not overcrowd the skillet when browning chicken.

Allow the sauce to simmer long enough to thicken naturally.