Honey Garlic Chicken
Ingredients:
8 boneless, skinless chicken thighs, trimmed of excess fat and cut into bite-sized pieces
2 Tablespoon cornstarch
1/2 reaspoon salt
1/2 teaspoon pepper
2 Tablespoons vegetable oil
1 Tablespoon unsalted butter
4 cloves minced garlic
1/3 cup honey
1/3 cup chicken stock
1 Tablespoon rice vinegar
1 Tablespoon low sodium soy sauce
2 Tablespoon cornstarch
1/2 reaspoon salt
1/2 teaspoon pepper
2 Tablespoons vegetable oil
1 Tablespoon unsalted butter
4 cloves minced garlic
1/3 cup honey
1/3 cup chicken stock
1 Tablespoon rice vinegar
1 Tablespoon low sodium soy sauce
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.
Heat the oil in a large frying pan (skillet) over high heat.
Add the chicken, and cook 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.
To make the sauce, combine the honey, stock, rice vinegar and light 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.
Heat the oil in a large frying pan (skillet) over high heat.
Add the chicken, and cook 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.
To make the sauce, combine the honey, stock, rice vinegar and light 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.
Notes:
Serve over rice. Garnish with chopped scallions.