Ingredients:
- 8 boneless, skinless chicken thighs (about 2 pounds) (*I roughly cut each thigh into halves/thirds.)
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 4 cloves minced garlic (or frozen Dorot cubes)
- 1/3 cup (110g) honey
- 1/3 cup (80ml) chicken stock
- 1 tablespoon rice vinegar
- 1 tablespoon low-sodium soy sauce
- flat-leaf parsley, optional (for garnish)
- red pepper flakes, optional (for garnish)
- If your local Costco carries this sticky rice, grab it! It's super easy to nuke, yummy, and identical to Chinese takeout!
Directions:
I was able to prep this ahead of time, so when dinner rolled around, it only took minutes to make! I encourage you to do the same if you have a few extra minutes during the day! Beforehand, I cut chicken (stored in separate bowl in fridge), placed cornstarch + salt and pepper into a small bowl, prepped sauce (honey, stock, vinegar, and soy), and prepped garlic + butter in a small bowl.
- Place the chicken thighs in a bowl and add the cornstarch, salt, and pepper. Toss the chicken until fully coated.
- Heat the oil in a large frying pan (skillet) over a high heat.
- Add the chicken thighs, and cook on one side until golden brown (about 4 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. (To make the sauce, combine the honey, stock, rice vinegar, and low-sodium soy sauce in a bowl and stir together.)
- 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 (and no longer pink in the middle).
- If desired, sprinkle with chopped parsley and red chili flakes and serve over cooked rice.
*www.kitchensanctuary.com