Chinese · Lunch
Honey Garlic Chicken
Pan-seared chicken thighs glazed in a rich sticky sauce of honey, garlic, and soy, a Chinese-American comfort dish on every takeout menu across America.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
645Calories
32gProtein
18gFat
88gCarbs
19gSugar
1gFiber
820mgSodium
81mgChol
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Instructions
1
Prep
Season 360g chicken thighs with 0.5 tsp salt and white pepper. Mince 8 garlic cloves finely. Mix 5 tbsp honey, 1/4 cup soy sauce, 2 tsp rice vinegar, and 1 tsp sesame oil in a bowl. Combine 2 tsp cornstarch with 4 tbsp water. Slice 2 spring onions finely.
2
Sear
Heat 2 tbsp neutral oil in a large pan over medium-high heat. Place chicken skin-side down, sear 7–8 minutes until skin is deep golden and crisp. Flip, cook 5–6 minutes until cooked through with no pink. Remove and set aside.
3
Bloom
Add minced garlic to the same pan over medium heat, stir 30 seconds until golden and fragrant.
4
Glaze
Pour honey-soy sauce mixture into the pan, stir over medium heat 1–2 minutes until starting to thicken. Add cornstarch slurry, stir 1–2 minutes until sauce is thick and glossy.
5
Finish
Return chicken to the pan, spoon sauce generously over the meat until fully coated.
6
Plate
Transfer chicken and sauce to bowls of steamed jasmine rice, scatter toasted sesame seeds and sliced spring onion on top. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) boneless chicken thigh
- 8 garlic cloves
- 5 tbsp honey
- 4 tbsp soy sauce
- 2 tsp rice vinegar
- 1 tsp sesame oil
- 2 tsp cornstarch
- 4 tbsp water
- 0.5 tsp fine sea salt
- 0.5 tsp white pepper
- 2 tbsp neutral oil
- 2 scallions
- 1 tsp toasted sesame seeds
- 400g (14.1 oz) jasmine rice