Honey Garlic Chicken in the Pressure Cooker You Gonna Love
Sticky tender boneless chicken thighs in a garlic, soy and honey sauce. Minimal ingredients, simple to prepare and ready in 20 minutes!
Equipment
- 1 Pressure cooker
- 1 Skillet large
Ingredients
Main ingredients
- 8 chicken thighs skinless and boneless
- 2 tablespoon cornflour cornstarch
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- 4 cloves minced garlic
- 110 g honey ⅓ cup
- 80 ml chicken stock ⅓ cup
- 1 tablespoon rice vinegar
- 1 tablespoon light soy sauce
- 1 tablespoon finely chopped fresh parsley to serve
- ½ teaspoon chilli flakes to serve
- boiled rice to serve
Instructions
Instructions
- Place the chicken thighs in a bowl and add the cornflour (cornstarch), salt, and pepper. Toss the chicken in the cornflour until fully coated.
- Heat the oil in a large frying pan (skillet) over a high heat. Add the chicken thighs, and cook on one side until golden brown (about 4-5 minutes), then turn over and cook for a further 2 minutes.
- Add the butter to the pan, let it melt, then add the garlic and stir together. Turn the heat down to medium so the garlic doesn't burn, then make the sauce.
- To make the sauce, combine the honey, stock, rice vinegar, and light soy sauce in a bowl and stir together.
- Add the sauce to the pan. Turn the heat up and bring the sauce to the boil, then simmer for 4-5 minutes until the sauce reduces and thickens, and the chicken is cooked through.
- Sprinkle on the chopped parsley and chilli flakes and serve over boiled rice.
Notes
Serve warm with boiled rice. The dish can be made spicier by adding more chili flakes.