Soy, Honey and Garlic Chicken

Soy, Honey and Garlic chicken with steamed jasmine rice and veg
Based quite heavily on Monica Galetti's recipe for Soy and honey chicken with coconut brown rice, but dispensing with the coconut brown rice, this is a wonderfully sticky dish which doesn't so much have a sauce as a glaze that coats the chicken. My twists to her recipe which are a substantial increase in the liquid quantity, the addition of some garlic paste part-way through cooking and the "dressing" of sliced spring onion and red chlli add an additional flavour along with some wonderful crunchy texture and chilli heat.
Soy, Honey and Garlic Chicken
garlic, chilli, chicken, chicken thigh, soy, honey, ginger, spring onion, scallion


Serves: 2
Prep Time: 10 minutes
Cook Time: 20 minutes


  • 320g chicken skinless thigh fillets
  • 3 tbsp clear honey
  • 3 tbsp dark soy sauce
  • 1/2 tsp garlic paste
  • 1 spring onion, sliced
  • 1 red chilli, sliced


  1. Chop the fillets into bite sized pieces, or pieces that would require cutting in half when served - probably two to three pieces per thigh fillet
  2. Combine the honey and soy and mix together with the thigh fillet pieces. Do both of these steps in the cold, heavy (I used a solid Le Crueset pan) saucepan you're going to cook with to minimise washing-up
  3. Put the pan on a medium heat and cook until the chicken is cooked through, and the coating has thickened to a glossy glaze, stirring from time to time
  4. When you feel the dish has about five minutes remaining before it's done (this was around 15 minutes of cook time for me), add the garlic paste and stir in
  5. When the chicken is ready, serve up dressed with the spring onion and chilli slices. Leave the seeds in the chilli, if you can, for a burst of heat along with the crunch

Because the glaze on the chicken is such a strong, rich flavour, I served this with plain steamed rice and veg. I'm sure it'd be equally nice with noodles, perhaps with stir-fried veg in them.

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