Description
A quick and easy sticky honey butter chicken recipe that combines succulent chicken with a glossy, sweet sauce and a hint of garlic.
Ingredients
Scale
- 1 lb chicken thighs (boneless skinless, cut into 2” pieces)
- 1 tbsp cornstarch
- 1 tbsp flour (Bob’s gluten-free 1 to 1 works great)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 3 garlic cloves (sliced thinly)
- 1 tbsp avocado oil
- 1/4 cup honey
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 2 tbsp cold unsalted butter
- Optional garnish: finely chopped parsley
Instructions
- Prep the Chicken: Cut chicken thighs into 2-inch bite-sized pieces. In a bowl, mix cornstarch, flour, salt, pepper, and garlic powder. Toss chicken in the mixture.
- Cook the Chicken: Heat avocado oil in a skillet over medium heat. Add chicken in a single layer and cook for about 8 minutes on each side until golden and crispy.
- Add the Garlic: Once the chicken is seared, add sliced garlic and cook for about 1 minute until fragrant.
- Make the Honey Butter Sauce: Lower heat and add cold butter to the pan. Stir in honey, soy sauce, and rice vinegar. For a thinner sauce, add a splash of water.
- Combine and Serve: Add chicken back to the skillet and toss everything together. Garnish with parsley and serve hot.
Notes
Store leftovers in an airtight container in the fridge for 3 to 4 days, or freeze for up to 3 months. Reheat gently to avoid drying out the chicken.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 20g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 80mg
Keywords: chicken, honey butter, easy dinner, quick recipe, weeknight meal