Honey Garlic Chicken

• servings: 4

Ingredients

1,2kg chicken thighs (skinless and boneless)

2 tbsp cornflour (cornstarch)

½ tsp salt

½ tsp pepper

2 tbsp vegetable oil

1 tbsp unsalted butter

4 cloves minced garlic

110 g (⅓ cup) honey

80 ml (⅓ cup) chicken stock

1 tbsp rice vinegar

1 tbsp light soy sauce

To Serve:

1 tbsp finely chopped fresh parsley

½ tsp chilli flakes

boiled rice

Directions

Place the chicken thighs in a bowl and add the cornflour (cornstarch), salt, and pepper. Toss the chicken in the cornflour until fully coated.

8 chicken thighs,2 tbsp cornflour,½ tsp salt,½ tsp pepper

Heat the oil in a large frying pan (skillet) over a high heat.

2 tbsp vegetable oil

Add the chicken thighs, and cook on one side until golden brown (about 4-5 minutes), then turn over and cook for a further 2 minutes.

Add the butter to the pan, let it melt, then add the garlic and stir together. Turn the heat down to medium so the garlic doesn't burn, then make the sauce.

1 tbsp unsalted butter,4 cloves minced garlic

To make the sauce, combine the honey, stock, rice vinegar, and light soy sauce in a bowl and stir together.

110 g (⅓ cup) honey,80 ml (⅓ cup) chicken stock,1 tbsp rice vinegar,1 tbsp light soy sauce

Add the sauce to the pan. Turn the heat up and bring the sauce to the boil, then simmer for 4-5 minutes until the sauce reduces and thickens, and the chicken is cooked through (an

Nutrition

• Serving Size: 1 serve
• Calories: 472 kcal
• Total Fat: 19g
• Saturated Fat: 10g
• Cholesterol: 223mg
• Sodium: 804mg
• Total Carbohydrate: 29g
• Dietary Fiber: 1g
• Total Sugars: 24g
• Protein: 45g