Chinese honey garlic sauce was invented in 1960s Vancouver by immigrants who couldn't find traditional black bean sauce.
Honey Garlic Chicken
Get ready to savor the sweet and savory delight of our Honey Garlic Chicken! In just under 30 minutes, you’ll whip up tender chicken thighs bathed in a luscious honey-garlic glaze that’s bursting with flavor. Perfect for busy weeknights, this quick dish pairs beautifully with steamed veggies or fluffy rice for a meal that’s both satisfying and healthy!
Prep
15
min
Cook
30
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(2)
- 6 garlic cloves, finely chopped
- Steamed greens or cucumberoptional
🥩Meat & Seafood(1)
- 450g boneless skin-on chicken thighs (0.99 lbs)
🥛Dairy & Eggs(1)
- 1 tbsp butter (14 g)
🫙Pantry Staples(4)
- 180g bone broth (6.35 oz)
- 1 tbsp honey (15 ml)
- 1 tbsp rice vinegar (15 ml)
- 150g sushi rice (5.29 oz)
🧂Spices & Seasonings(1)
- Black pepper
🍯Sauces & Condiments(1)
- 1 tbsp soy sauce (15 ml)
📦Other(1)
- Chives, finely slicedoptional
👨🍳 Instructions
- 1
Rinse the sushi rice under cold water until it runs clear, then drain. Add the rice and bone broth to a small saucepan, bring to a boil, cover, reduce to low and cook for 12 minutes. Turn off the heat and leave covered for another 12 minutes to steam.
- 2
Season the chicken thighs lightly with salt. Place them skin-side down in a cold heavy pan, then turn the heat to medium-low. Let the fat slowly render and the skin turn crisp and golden, about 10 minutes. Flip and cook for 2 minutes more, then remove to rest.
- 3
In the same pan melt the butter, add the garlic and cook until softened and beginning to caramelise. Add the soy, honey, rice vinegar and black pepper. Let it bubble, then return the thighs to glaze in the sauce until sticky.
- 4
Slice the chicken and serve over the rice. Spoon over the sauce and finish with chives and greens.
💡 Pro Tips
- ✓Start chicken thighs skin-side down in a cold pan to render fat slowly and achieve maximum crispiness - rushing with high heat will burn the skin before fat renders properly.technique10 minutes medium-low
- ✓Cook honey garlic glaze until it reaches 220°F to achieve proper sticky consistency - below this temperature it won't coat the chicken properly.technique220°F
- ✓Use a 3:2:1 ratio of honey to soy sauce to rice vinegar for balanced sweet-savory-acid profile that won't overpower the chicken.ingredient3:2:1 ratio
- ✓Let chicken rest for 3-4 minutes after glazing so the sticky sauce sets and doesn't run off when sliced.timing3-4 minutes
- ✓Cook garlic until it just begins caramelizing (light golden) rather than fully browning to avoid bitter notes that will compete with the honey.technique
Share this recipe
Prep
15
min
Cook
30
min
Serves
2
people
Level
beginner
Share this recipe
Chinese honey garlic sauce was invented in 1960s Vancouver by immigrants who couldn't find traditional black bean sauce.
Honey Garlic Chicken
Get ready to savor the sweet and savory delight of our Honey Garlic Chicken! In just under 30 minutes, you’ll whip up tender chicken thighs bathed in a luscious honey-garlic glaze that’s bursting with flavor. Perfect for busy weeknights, this quick dish pairs beautifully with steamed veggies or fluffy rice for a meal that’s both satisfying and healthy!
📝 Ingredients
Serves 2🥬Fresh Produce(2)
- 6 garlic cloves, finely chopped
- Steamed greens or cucumberoptional
🥩Meat & Seafood(1)
- 450g boneless skin-on chicken thighs (0.99 lbs)
🥛Dairy & Eggs(1)
- 1 tbsp butter (14 g)
🫙Pantry Staples(4)
- 180g bone broth (6.35 oz)
- 1 tbsp honey (15 ml)
- 1 tbsp rice vinegar (15 ml)
- 150g sushi rice (5.29 oz)
🧂Spices & Seasonings(1)
- Black pepper
🍯Sauces & Condiments(1)
- 1 tbsp soy sauce (15 ml)
📦Other(1)
- Chives, finely slicedoptional
👨🍳 Instructions
- 1
Rinse the sushi rice under cold water until it runs clear, then drain. Add the rice and bone broth to a small saucepan, bring to a boil, cover, reduce to low and cook for 12 minutes. Turn off the heat and leave covered for another 12 minutes to steam.
- 2
Season the chicken thighs lightly with salt. Place them skin-side down in a cold heavy pan, then turn the heat to medium-low. Let the fat slowly render and the skin turn crisp and golden, about 10 minutes. Flip and cook for 2 minutes more, then remove to rest.
- 3
In the same pan melt the butter, add the garlic and cook until softened and beginning to caramelise. Add the soy, honey, rice vinegar and black pepper. Let it bubble, then return the thighs to glaze in the sauce until sticky.
- 4
Slice the chicken and serve over the rice. Spoon over the sauce and finish with chives and greens.
💡 Pro Tips
- ✓Start chicken thighs skin-side down in a cold pan to render fat slowly and achieve maximum crispiness - rushing with high heat will burn the skin before fat renders properly.technique10 minutes medium-low
- ✓Cook honey garlic glaze until it reaches 220°F to achieve proper sticky consistency - below this temperature it won't coat the chicken properly.technique220°F
- ✓Use a 3:2:1 ratio of honey to soy sauce to rice vinegar for balanced sweet-savory-acid profile that won't overpower the chicken.ingredient3:2:1 ratio
- ✓Let chicken rest for 3-4 minutes after glazing so the sticky sauce sets and doesn't run off when sliced.timing3-4 minutes
- ✓Cook garlic until it just begins caramelizing (light golden) rather than fully browning to avoid bitter notes that will compete with the honey.technique