Dinner Tonight - Honey Garlic Chicken with Coconut Rice

I could eat this Honey Garlic Chicken every night! When I put the first bite in my mouth, I couldn’t stop eating it! It’s a very satisfying dish because of the coconut milk in the rice combined with the amazing flavors of the sauce and the large quantity of garlic makes it so healthy! If you don’t make another recipe this week, you need to make this one! If you substitute tamari for the soy sauce, it’s a totally gluten free recipe! Be sure to make the rice I’ve included because it’s such a big part of the flavor combination!

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Honey Garlic Chicken

Yield: 4

Author: Suzanne Smith

One of my favorite recipes ever! The combination of the rice, the crispy chicken, the delicious sauce and the scallions is fabulous!

Ingredients

• 4 bone in chicken thighs
• 1/2 cup cornstarch
• Sea salt and freshly ground black pepper
• 1/2 cup corn starch for dredging
• Olive oil for sauteing chicken
• 10 garlic cloves, finely minced
• 1/2 teaspoon Chinese 5 Spice Blend (I ordered mine on Amazon)
• 3 tablespoons butter
• 3 teaspoons soy sauce or Tamari to make this dish gluten free
• 3 teaspoons honey

Instructions

1. Season the chicken thighs with salt and pepper and dredge them in the cornstarch on both sides.
2. Drizzle olive oil into a hot skillet set to medium high heat. Add the chicken, and saute until crispy and golden on both sides. It should register 165 degrees on a meat thermometer.
3. Remove the chicken from the pan and add the butter, garlic, Chinese 5 Spice Blend, honey and soy sauce. Mix and simmer for about a minute over medium heat.
4. Add the chicken back into the pan and turn to coat with the sauce.
5. Serve with Coconut Rice (recipe below) and chopped scallions.
6. Coconut Rice - Empty one 15-ounce can of full fat coconut milk into a rice cooker. Fill the same can with Jasmine rice and empty into the rice cooker. Fill the same can with water and add to the rice cooker. Add 1 teaspoon salt and cook on the white rice setting. Alternately, you can cook this on top of the stove.
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I’ve never really cooked much with chicken thighs until lately, but I’ve found that they’re so moist and flavorful!

This recipe could easily be doubled…just get a bigger skillet or use an electric skillet (that’s how my mom used to fry her chicken). It’s pretty on the plate and perfect for company. The leftovers are good too. I put the rice and chicken in the same container and poured all the pan juices from the chicken over top…omg so good!

I’ve seriously loved everything I’ve shared here, but my two favorites have been this recipe and the Chickpea recipe as far as dinner ideas!

I’m at the beach this week and I’ll be sharing a few fun summer recipes from Bald Head Island as well as some fun beachy fashion! It’s a little chilly but the weather is glorious…no humidity and blue skies! I’m so glad to be in my happy place!

I hope you all are enjoying these recipes as much as I’m enjoying making and sharing them! Remember…I love your comments!