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Honey Garlic Chicken Thighs

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Crispy, golden chicken thighs coated in a sticky honey garlic glaze, cooked entirely on the stovetop for a quick and flavour-packed weeknight dinner.

  • Author: Sophia
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian-Inspired
  • Diet: Low Lactose

Ingredients

  • 6 boneless chicken thighs (skin on or off)
  • ½ teaspoon sea salt flakes
  • ½ teaspoon freshly cracked black pepper
  • 1 tablespoon olive oil
  • 3 tablespoons tamari or all-purpose soy sauce
  • 3 tablespoons honey
  • 1 tablespoon brown sugar
  • 1 tablespoon freshly minced garlic
  • 1 tablespoon rice vinegar or white vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornflour (cornstarch)
  • 2 tablespoons water
  • Steamed jasmine rice (for serving)
  • Steamed Chinese broccoli (gai lan) or Asian greens (for serving)
  • Finely sliced spring onion (for garnish)
  • Chilli oil (optional)

Instructions

  1. Pat the chicken thighs dry with paper towel and season both sides evenly with salt and pepper.
  2. Heat olive oil in a large deep pan over medium–high heat. Add chicken thighs smooth-side or skin-side down and cook for 4–5 minutes until golden and crisp. Flip and cook for another 4–5 minutes until fully cooked through. Transfer to a plate and spoon out excess fat, leaving about 2 tablespoons in the pan.
  3. In a small bowl, whisk together soy sauce, honey, brown sugar, garlic, vinegar, sesame oil, cornflour, and water until smooth.
  4. Reduce heat to medium and pour the sauce into the pan. Simmer for 2–3 minutes until thickened and glossy.
  5. Return the chicken to the pan and turn to coat thoroughly in the sauce.
  6. Serve over steamed rice with greens, spoon over extra sauce, and garnish with sliced spring onion and optional chilli oil.

Notes

  • Slice thick chicken breasts horizontally if substituting for thighs and reduce cooking time to 3–4 minutes per side.
  • Add chilli flakes or extra chilli oil for a spicier version.
  • Vegetables like bok choy, broccolini, snow peas, or green beans can be sautéed in the same pan before adding the sauce.
  • Use tamari and gluten-free cornflour for a gluten-free option.
  • Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
  • Ensure chicken reaches an internal temperature of 75°C (165°F) before serving.

Nutrition

Find it online: https://savorymomskitchen.com/honey-garlic-chicken-thighs/