This Honey Garlic Chicken Stew is a quick, flavorful dish perfect for busy weeknights.
Tender, boneless chicken thighs are coated in a sticky, savory-sweet sauce made from honey, garlic, and soy, delivering a protein-packed meal with minimal fuss.
Rich in lean protein and healthy fats, this dish is satisfying, low-carb-friendly, and ideal for meal prep or a wholesome family dinner.
Honey Garlic Chicken Stew
Equipment
- 1 large frying pan or skillet
- 1 Mixing Bowl
- 1 wooden spoon (or spatula)
- Measuring cups and spoons
Ingredients
For the Chicken:
- 8 boneless skinless chicken thighs
- 2 tbsp cornflour cornstarch
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp vegetable oil
For the Sauce:
- 1 tbsp unsalted butter
- 4 cloves garlic minced
- 110 g 1/3 cup honey
- 80 ml 1/3 cup chicken stock
- 1 tbsp rice vinegar
- 1 tbsp light soy sauce
To Serve:
- 1 tbsp fresh parsley finely chopped
- ½ tsp chili flakes
- Boiled rice
Instructions
- Prepare the Chicken: Start by patting your boneless, skinless chicken thighs dry with paper towels. This ensures the coating sticks better. In a large mixing bowl, combine the chicken with 2 tablespoons of cornflour (cornstarch), ½ teaspoon of salt, and ½ teaspoon of freshly ground black pepper. Toss thoroughly until each piece is evenly coated in the light, powdery mixture. This step not only seasons the chicken but also helps create a slightly crispy exterior once cooked.
- Heat the Pan: Place a large frying pan or skillet over high heat and add 2 tablespoons of vegetable oil. Allow the oil to heat until it shimmers but doesn’t smoke. Properly heated oil ensures that the chicken sears quickly, locking in juices and creating a beautiful golden crust.
- Sear the Chicken: Carefully lay the coated chicken thighs in the hot pan, ensuring they are spaced evenly and not overcrowded. Cook the first side for about 4–5 minutes without moving them; this allows the chicken to develop a golden-brown crust. Flip each thigh over and cook for another 2 minutes on the other side. At this point, the chicken should be mostly cooked but not fully done through.
- Add Butter and Garlic: Reduce the heat to medium to prevent the garlic from burning. Add 1 tablespoon of unsalted butter to the pan and let it melt completely, coating the bottom of the skillet. Once melted, add 4 cloves of minced garlic. Stir the garlic gently into the butter and chicken, allowing its aroma to infuse the dish. Cook for 1–2 minutes until fragrant but not browned. This creates the flavorful base for the sauce.
- Prepare the Sauce: While the chicken cooks, in a separate small bowl, mix together 110 g (1/3 cup) of honey, 80 ml (1/3 cup) of chicken stock, 1 tablespoon of rice vinegar, and 1 tablespoon of light soy sauce. Stir until fully combined. This sweet-and-savory mixture is what gives the dish its signature sticky, rich glaze.
- Combine Chicken and Sauce: Pour the prepared sauce directly over the chicken in the skillet. Carefully stir to coat each piece evenly, ensuring that the chicken is bathed in the honey-garlic mixture.
- Simmer and Thicken: Turn the heat up slightly to bring the sauce to a gentle boil, then reduce to a simmer. Let the mixture cook for 4–5 minutes, stirring occasionally. During this time, the sauce will reduce and thicken, clinging to the chicken thighs in a glossy, sticky coating. Check the chicken for doneness; it should no longer be pink in the center.
- Final Seasoning and Garnish: Once the sauce has thickened and the chicken is fully cooked, sprinkle 1 tablespoon of finely chopped fresh parsley and ½ teaspoon of chili flakes over the top. This adds a pop of color, freshness, and a subtle heat that complements the sweet sauce.
- Serve: Serve the Honey Garlic Chicken Stew immediately over a bed of fluffy boiled rice. Ensure each plate gets plenty of sauce for maximum flavor. This dish is best enjoyed hot, but leftovers can be stored in the refrigerator for later reheating.
Notes
- For extra tenderness, let the chicken marinate in the cornflour, salt, and pepper mixture for 10–15 minutes before cooking.
- Adjust the honey amount based on your sweetness preference. Less honey for a tangier dish, more for a sweeter glaze.
- Garlic can burn quickly if the heat is too high; reduce the heat to medium when adding it.
- The sauce thickens as it simmers; stir occasionally to prevent sticking or burning.
- This recipe is naturally high in protein and low in carbs, making it suitable for low-carb or keto-friendly diets
Chef’s Secrets For Maximum Flavor
To make your Honey Garlic Chicken Stew exceptionally flavorful, focus on layering flavors at each step.
Start by patting the chicken dry and coating it evenly in cornflour; this not only seasons the meat but helps achieve a slightly crispy exterior.
Searing the chicken on high heat locks in its natural juices while developing a deep golden color.
When adding the garlic and butter, lower the heat to prevent burning, as burned garlic introduces bitterness.
Finally, combine the sauce gradually, allowing the honey, soy, and vinegar to reduce slowly into a glossy glaze that clings beautifully to the chicken.
These small techniques create a dish that tastes restaurant-quality yet is quick and easy to prepare at home.
Serving Suggestions For Best Pairings
This Honey Garlic Chicken Stew is versatile and pairs well with a variety of sides.
Serve it over steamed jasmine or basmati rice to soak up the rich sauce, or try it with cauliflower rice for a low-carb alternative.
For extra crunch and freshness, add a side of stir-fried vegetables like broccoli, bell peppers, or snow peas.
Garnish with fresh parsley or coriander for a burst of color and subtle herbaceous flavor.
A simple cucumber salad or lightly pickled vegetables can also provide a refreshing balance to the sweetness of the honey-garlic sauce.
Storage Tips For Long-Lasting Freshness
To keep your Honey Garlic Chicken Stew fresh, allow it to cool completely before storing.
Place it in an airtight container and refrigerate for up to 3 days.
When reheating, cover the chicken with foil and warm it in the oven at 180°C (350°F) for 12–15 minutes to maintain moisture and prevent the sauce from drying out.
For longer storage, you can freeze the cooked chicken. Lay the pieces flat in a freezer-safe container, and defrost overnight in the refrigerator before reheating.
Avoid microwaving directly, as this can make the chicken dry and the sauce less glossy.
Frequently Asked Questions
1. Can I use chicken breast instead?
Yes, chicken breast can replace thighs, but it cooks faster and can dry out more easily. Slice the breast into thick strips or flatten slightly for even cooking. Keep an eye on the cooking time to maintain juiciness.
2. How can I make this dish gluten-free?
Use tamari instead of soy sauce and ensure your chicken stock is gluten-free. Double-check your rice vinegar brand, as some contain trace gluten. The dish will remain flavorful and sticky without compromising texture.
3. Is this recipe freezer-friendly?
Absolutely. Cook the chicken completely, cool it, and freeze in an airtight container. When ready to eat, defrost in the refrigerator overnight and reheat in the oven, covered with foil, to maintain moisture.
4. Can I adjust the sweetness or spiciness?
Yes, the honey amount can be reduced for a less sweet glaze. For added heat, increase the chili flakes or include finely sliced fresh chili peppers. Adjust gradually to match your taste preferences.
5. What are good side dishes to serve with this?
Steamed rice, cauliflower rice, stir-fried vegetables, or lightly pickled salads work wonderfully. Fresh herbs like parsley or coriander enhance flavor and presentation. Even simple steamed greens make a wholesome, balanced meal.
