Honey Garlic Chicken Thighs Recipe
- cook TIME 25 mins
- prep TIME 5 mins
- total TIME 30 mins
Ingredients (17)
- 16 oz skin-on bone-in chicken thighs
- 2 tbsp honey
- 1 tbsp garlic minced
- 2 tbsp reduced-sodium soy sauce
- 8 oz bok choy
- 1/2 tsp paprika
- 1/2 tsp red pepper flakes
- 1/4 cup scallion
- 1/4 cup water
- 1/2 tbsp canola oil
- 1/4 tsp cornstarch
- 1 tsp unsalted roasted sesame seeds
- 1/2 tsp garlic powder
- 1 tsp sesame oil
- 1/4 tsp salt
- 1 tsp sriracha
- 2 3/4 cups cooked medium-grain rice from 1 3/8 cups uncooked
INSTRUCTIONS
Prep:
Cook the rice: Rinse the rice with clean water. Gently massage to remove any debris or excess starch. Change the water a few times until it becomes clear, then drain it out. After that, cook the rice using a rice cooker or an instant pot.
Peel and mince the garlic: Cut to remove the root part of each garlic clove and mash them down with a knife to remove the peel with ease. Mince the peeled cloves.
Thinly cut the scallion diagonally.
Finely chop the parsley.
Cook:
Make the sauce: In a small mixing bowl, add 2 tbsp honey, 1/2 tsp red pepper flakes, 1/4 cup water, 1/4 tsp cornstarch, 1 tsp sesame oil, 2 tbsp reduced-sodium soy sauce, 1/4 tsp salt, and 1 tsp sriracha. Stir well to combine.
Score the chicken: Make about 4 to 5 cuts into each piece of meat for better flavor absorption.
Season the chicken: In a large plate/ bowl, add 16 oz skin-on bone-in chicken thighs that have been scored, 1/2 tsp paprika, and 1/2 tsp garlic powder. Toss well to coat evenly.
Boil the bok choy: In a skillet over boiling water, add 8 oz bok choy and cook for 2 minutes. Remove from the heat when done and set aside.
Pan-sear the chicken: In a skillet over medium heat, add 1/2 tbsp canola oil and the seasoned chicken thighs. Set the heat back to low and pan-sear both sides of the chicken for a total of 10 minutes. Remove the chicken to another plate when done.
Add the garlic: In the same skillet, add 1 tbsp garlic and saute for 30 seconds.
Add the sauce: Add the sauce and stir well for 1 minute.
Add the chicken in again: Place the pan-seared chicken back into the skillet and cook over low heat for another 5 minutes, then remove from the heat.
Garnish and serve: Sprinkle 1/4 cup scallion and 1 tsp unsalted roasted sesame seeds on top of the chicken. Then serve the chicken with 2 3/4 cups cooked white rice and boiled bok choy for 4 servings.
