Honey Garlic Chicken Thighs

Juicy bone-in chicken thighs glazed with a sticky honey garlic sauce, served over jasmine rice with steamed broccoli. A crowd-pleasing weeknight classic.

Ingredients

12 piecesbone-in skin-on chicken thighs

6 tbsphoney

4 tbspsoy sauce

8 piecesgarlic cloves

1 tbspfresh ginger (grated)

2 tbsprice vinegar

1 tbspsesame oil

1 tbspcornstarch

3 cupsjasmine rice

2 headsbroccoli

2 tbspolive oil

1 tspsalt

0.5 tspblack pepper

1 tbspsesame seeds (for garnish)

3 piecesspring onions (sliced for garnish)

Method

1
1. Preheat oven to 200°C (400°F). Season chicken thighs with salt and pepper.
2
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down for 5 minutes until golden and crispy. Flip and sear 2 minutes more. Remove and set aside.
3
3. In the same pan, sauté minced garlic and grated ginger for 30 seconds. Add honey, soy sauce, rice vinegar, and sesame oil. Stir to combine and bring to a simmer.
4
4. Mix cornstarch with 2 tbsp cold water and stir into the sauce until thickened, about 1 minute.
5
5. Return chicken to the pan skin-side up, spoon sauce over the top, and transfer to the oven. Bake for 25–30 minutes until chicken reaches 74°C (165°F) internal temperature.
6
6. Meanwhile, cook jasmine rice according to package directions.
7
7. Cut broccoli into florets and steam or boil for 4–5 minutes until tender-crisp.
8
8. Serve chicken over rice with broccoli on the side. Drizzle remaining pan sauce over everything and garnish with sesame seeds and sliced spring onions.

Sunday Prep

1.Make the honey garlic sauce: combine honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger in a bowl. Whisk together.
2.Place 2 chicken thighs per vacuum bag (make 6 bags total). Pour equal portions of sauce into each bag.
3.Cut broccoli into florets, wash, and dry thoroughly. Portion into bags for the week.
4.Measure out 3 cups of jasmine rice into a container for easy weeknight cooking.

⚡ Vacuum Sealer Tips

VSVacuum seal chicken thighs with the sauce — this acts as a marinade and intensifies flavour over 1–5 days in the fridge.
VSUse the pulse/gentle setting when sealing the liquid sauce to prevent it from being sucked into the machine. Alternatively, freeze bags upright for 1 hour before sealing.
VSVacuum seal broccoli florets separately — they will stay fresh all week in the fridge.
VSBags destined for later in the week can be frozen flat for easy stacking and quick defrosting.