Honey Garlic Chicken Breast
Craving a meal that’s both quick and bursting with flavor? This Honey Garlic Chicken Breast recipe delivers just that – golden, crispy chicken drenched in a rich, sticky sauce that will have you coming back for more.
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Servings: 4
Notes
Ingredients:
- 500g (1 lb) boneless, skinless chicken breasts (about 2 pieces)
- Salt and pepper, to taste
- 1/4 cup flour (or cornstarch for gluten-free option)
- 3 1/2 tbsp (50g) unsalted butter (or 2 1/2 tbsp olive oil)
- 2 garlic cloves, minced
- 1 1/2 tbsp apple cider vinegar (or another clear vinegar)
- 1 tbsp soy sauce (light or all-purpose)
- 1/3 cup honey (or maple syrup)
Instructions:
- Prepare the Chicken:
- Slice the chicken breasts in half horizontally to create 4 thinner pieces.
- Season both sides with salt and pepper.
- Coat the Chicken:
- Place the flour in a shallow dish.
- Coat each piece of chicken lightly in the flour, shaking off any excess.
- Cook the Chicken:
- Heat most of the butter in a large skillet over high heat, leaving about 1 tsp for later.
- Add the chicken to the skillet and cook for 2-3 minutes per side until golden brown.
- Flip the chicken and cook the second side for about 1 minute.
- Prepare the Sauce:
- Reduce the heat to medium-high.
- Move the chicken to the side of the pan, add the garlic, and top with the remaining butter.
- Stir briefly once the butter melts.
- Simmer the Sauce:
- Add the vinegar, soy sauce, and honey to the pan.
- Stir everything together, then bring the sauce to a simmer.
- Cook for about 1 minute or until the sauce thickens slightly.
- Coat the Chicken:
- Turn the chicken in the sauce to coat. If the sauce thickens too much, add a small splash of water to loosen it.
- Serve:
- Remove the pan from the heat and serve the chicken with the sauce drizzled over the top.
Notes:
- Gluten-Free Option: Replace flour with cornstarch. It may not brown as evenly, but the sauce will cover it up.
- Soy Sauce: Light or all-purpose soy sauce is recommended. Avoid dark soy sauce as it may overpower the dish.
- Other Proteins: You can use this sauce with other proteins that sear well in a pan, such as chops, steaks, or cutlets. Adjust the cooking time accordingly. The key is to add the sauce before the protein is fully cooked so it can finish cooking in the sauce as it thickens.
- Tofu: Use firm tofu cut into 1/4-inch thick "steaks." Pat dry, season, and lightly coat with flour. Sear the tofu in a skillet for 1 minute on each side, then make the sauce in a separate pan as per the recipe.
- Shrimp: Lightly coat large prawns with flour and cook for 1 minute on one side and 30 seconds on the other before adding the sauce.
- Fish: Follow the same steps as for the chicken breast. The sauce works wonderfully with fish, especially for economical varieties.