Honey Garlic Chicken Stew
Tender chicken thighs coated in a sticky honey-garlic sauce, cooked in just 20 minutes. High in protein and quick to prepare, this stew is perfect for weeknight dinners, meal prep, or serving over rice for a satisfying, wholesome meal.
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
