Honey Garlic Chicken

The focus of this recipe is actually the honey, but the flavours and the setting work so well that it seems inevitable to end up with more than a hint of the East about it. Cooked in a hot frying pan, were the honey added at the start of cooking it would simply burn, so the somewhat Asian treatment of soy and garlic gives it a really good head start. Left alone to do its thing whilst it cooks, the skinless chicken thighs take on a sweet depth of flavour and a dark sticky coat without burning or blackening.

Finished with honey, spring onions and fresh coriander, the chicken takes on a glossy glaze that keeps the whole thing moist and flavourful. Serve over rice of your choice, there are now microwave packets available that at first glance seem expensive and lazy yet soon become indispensable, with a pickled veg salad.

If you want the honey flavour to shine through, choose a well scented local honey. By choosing local honey, not only do you support the community and the environment but you will be more likely to benefit from its natural properties too.

Recipe for sticky honey garlic chicken thighs

Serves 3 to 4

8 skinless boneless chicken thighs

8 tbsp soy sauce

3 large cloves garlic, bashed to break them open

2 spring onions, chopped

1 tbsp fresh coriander, chopped

1 to 2 tbsp honey

1 tbsp sesame seeds

For the salad

Any stir fry mix of vegetables, ours included;



Chinese leaf


Edamame beans

Red onion

2 tbsp white vinegar

To serve

Cooked rice

  1. Toss the chicken in half the soy sauce and the garlic. Marinate in the fridge if you have time.
  2. Heat a frying pan to a high heat and add a splash of vegetable oil
  3. Add the chicken pieces and cook, turning often, for about 25 minutes or until cooked right through and browned on the outside.
  4. Meanwhile, chop the salad ingredients into smaller pieces and toss in the vinegar. Do not add salt as this makes it soggy and limp.
  5. Once the chicken is cooked, add the rest of the soy, the honey, spring onions and coriander. Cook for a minute or so more.
  6. Sprinkle with sesame.
  7. Serve the hot chicken over rice, and pour over the sauce left in the pan.