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Homemade Sticky Honey Garlic Chicken Thighs with Scallion Rice photo

Sticky Honey Garlic Chicken Thighs with Scallion Rice

This Sticky Honey Garlic Chicken Thighs with Scallion Rice is a quick, comforting weeknight meal packed with sweet and savory flavors!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken thighs
  • 1/4 cup honey
  • 3 cloves garlic minced
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1 cup jasmine rice
  • 2 cups water
  • 3 scallions chopped
  • 1 tablespoon sesame seeds optional

Equipment

  • Medium saucepan
  • Large skillet or frying pan
  • Measuring cups and spoons
  • Knife and cutting board
  • Spatula or tongs
  • Small bowl

Method
 

Prepare the Scallion Rice
  1. Rinse 1 cup of jasmine rice under cold water until the water runs clear to remove excess starch for fluffier rice.
  2. In a medium saucepan, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes or until the water is absorbed and rice is tender.
  3. Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork and gently fold in the chopped scallions. Set aside and keep warm.
Mix the Honey Garlic Sauce
  1. In a small bowl, whisk together 1/4 cup honey, 3 minced garlic cloves, 2 tablespoons soy sauce, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to form the sticky glaze.
Cook the Chicken Thighs
  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the boneless, skinless chicken thighs and cook for about 5-6 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove chicken from pan and set aside.
Glaze the Chicken
  1. Reduce heat to low and pour the honey garlic sauce into the same skillet. Let it simmer gently for 2-3 minutes until slightly thickened and glossy.
  2. Return the chicken thighs to the pan, turning them to coat fully in the sticky sauce. Cook for another 2 minutes, spooning sauce over the top.
Serve
  1. Plate the scallion rice and top with the sticky honey garlic chicken thighs. Sprinkle with optional sesame seeds for a nutty crunch and garnish with extra chopped scallions if desired.

Notes

  • Using boneless, skinless chicken thighs keeps the meat tender and juicy; bone-in thighs can be used with longer cooking time adjustments.
  • The honey garlic glaze thickens quickly; watch closely to prevent burning or becoming too sticky.
  • Jasmine rice provides a floral aroma, but basmati or brown rice can be substituted with adjusted cooking times and water ratios.
  • Toasting sesame seeds before sprinkling enhances their nutty flavor.
  • For a low-carb option, try pre-cooked rice or cauliflower rice as a substitute.