Chicken W. Garlic Sauce Recipe

Prepare the chicken

Trim any excess fat from chicken thighs and pat dry with paper towels. Cut into 1 to 1½-inch bite-size pieces so they cook evenly.

Season the pieces with 1 tsp kosher salt and 1 tsp black pepper; toss to coat evenly.

Add 2 tbs cornstarch and toss the chicken until each piece has a light, even coating. This will help create a slight crust and help the sauce cling.

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tbs neutral oil and swirl to coat. When oil shimmers, add chicken in a single layer (work in two batches if needed to avoid crowding).

Cook without moving for 2–3 minutes until golden on the first side. Flip and cook an additional 2–3 minutes, or until internal temperature reaches 165°F (74°C) and the exterior is golden and cooked through. Transfer chicken to a plate and set aside.

Aromatics and base

Reduce heat to medium. Wipe excess oil from the skillet, then add 2 tbs unsalted butter and 1 tbs extra-virgin olive oil. When butter is melted and foaming, add the 3 minced garlic cloves and 1 tsp red pepper flakes. Sauté, stirring constantly, for 30–45 seconds until fragrant and just beginning to color (do not burn).

Pour in 1 cup low-sodium chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon (deglazing).

Stir in 2 tbs low-sodium soy sauce, 1 tbs fresh lemon juice and 1 tsp honey. Bring the mixture to a simmer and let it reduce gently for 2–3 minutes to concentrate flavor.

Thicken the sauce

In a small bowl, whisk 1 tsp cornstarch with 1 tbs cold water until smooth to make a slurry. Slowly pour the slurry into the simmering sauce while stirring. Continue to simmer for 1–2 minutes until sauce slightly thickens and becomes glossy.

Season the sauce with 1/2 tsp kosher salt and 1/2 tsp black pepper. Taste and adjust salt or lemon if needed.

Return the cooked chicken and any accumulated juices to the skillet. Toss or stir to coat each piece with the garlic sauce and simmer together for 1–2 minutes so the chicken reheats and absorbs flavors.

Stir in 2 tbs chopped fresh parsley just before removing from heat.

Serve the chicken with garlic sauce over steamed rice or noodles (about 3 cups cooked) and garnish with additional chopped parsley and lemon wedges. Spoon extra sauce over the serving.

Leftovers: cool to room temperature, store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth if sauce has thickened.