Honey Garlic Chicken Over Rice Recipes

HONEY GARLIC CHICKEN FRIED RICE

Steps:

• Combine garlic, soy sauce, honey, rice vinegar, and toasted sesame oil. Set aside.
• Season chicken with salt and black pepper.
• Place a wok over medium-high heat.
• Add 1 Tbsp oil and when oil begins to simmer, add chicken.
• Saute chicken until nearly cooked through.
• In the last minute of cooking add half of the sauce (about 2 Tbsp) and continue cooking until chicken is coated in sauce.
• Set chicken aside and return wok to heat.
• To heated wok, add 1 Tbsp cooking oil and then shallot and veggies (no need to defrost them first). Saute until shallot is soft and veggies are warmed through, 3 to 4 minutes.
• To vegetables, add remaining sauce, scraping up any browned bits on the bottom of the pan, and stir until it begins to simmer.
• Add rice (if the rice is stuck together, use your hands to break the rice kernels apart as you add them to the pan) and stir constantly until rice absorbs all of the sauce and everything is combined.
• Stir chicken back into rice. Squeeze lime juice over top.
• Serve with hot sauce (I like Sriracha or Gochujang) if you'd like.

HONEY-GARLIC CHICKEN THIGHS

Steps:

• Season chicken with garlic powder, salt, and pepper.
• Heat a pan over medium-high heat. Add chicken and sear until golden, 10 to 12 minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C). Drain most of the excess grease from the pan, leaving about 2 tablespoons behind.
• Arrange chicken thighs skin-side down in the pan. Place crushed garlic between the chicken and fry until fragrant, about 30 seconds. Add honey, water, vinegar, and soy sauce. Increase heat to medium-high and cook until sauce reduces down and thickens slightly, 3 to 4 minutes.

ONE-PAN HONEY GARLIC CHICKEN RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C)
• Season chicken thighs with salt and pepper.
• Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add chicken, skin-side down, and sear both sides until golden brown. (The skin side will take much longer, in order to properly render the fat and crisp up the skin.)
• Remove chicken thighs and set aside. Pour out any excess fat, but leave some in for the sauce.
• Add garlic, stir until fragrant, then add brown sugar, honey, thyme, and oregano, and stir. Reduce heat to low.
• Return chicken to the skillet. Coat the chicken in the sauce.
• Add green beans to skillet.
• Bake for 25 minutes or until chicken is cooked through.
• Enjoy!