Prep time: 4 mins | Cook time: 8 mins | Total time: 12 mins | Servings: 4
This is the most amazing recipe! The sauce is perfect to use for any protein that is suitable for searing in a pan such as chops, steaks, cutlets. And that incredible honey garlic sauce also goes so well with fish!
500 grams / 1 pound chicken breast, boneless and skinless (2 pieces)
Salt and pepper
1/4 c. (60 grams) flour
3.5 tablespoons (50 grams) unsalted butter (or 2 1/2 tablespoons olive oil)
2 garlic cloves, minced
1.5 tablespoons apple cider vinegar (or white or other clear vinegar)
1 tablespoon soy sauce, light or all-purpose
1/3 c. (90 grams) honey (or maple syrup)
How to make Honey Garlic Chicken Breast
Step 1: In half, cut the breasts horizontally to make a total of 4 steaks. With salt and pepper, season both sides of the steaks
Step 2: In a shallow dish, place the flour, then coat the chicken, shaking off any excess.
Step 3: In a large skillet, melt most of the butter over high heat, reserving around a tsp for later.
Step 4: Once the butter has melted, place the chicken in the skillet. Cook for about 2 to 3 minutes on one side until golden. Flip and continue to cook the other side for a minute more.
Step 5: Adjust the heat to medium-high.
Step 6: Pave a bit of space in the pan, add the garlic, and top with the rest of the butter. Briefly stir the garlic once the butter has melted.
Step 7: Stir in the vinegar, soy sauce, and honey. Bring to a simmer for about a minute or until the sauce turned a bit thick.
Step 8: Coat the chicken in the sauce. You can add a bit of water if the sauce becomes too thick.
Step 9: Immediately remove from the heat. Transfer the chicken to a plate, drizzle over the sauce, and serve. Enjoy!
To make this gluten-free, use cornflour or cornstarch instead.
I would not suggest using dark soy sauce for this recipe as the flavour will dominate. Use only light or all-purpose soy sauce.
The sauce is perfect to use for any protein that is appropriate for searing in a pan like chops, steaks, cutlets. Do the steps above including dusting with flour and simply adjust the cooking time accordingly, making sure to add the garlic and other sauce ingredients before the protein is completely cooked through. This way the meat finishes cooking as the sauce decreases into a syrupy consistency.
Serve this with crispy tofu. Use firm tofu, slice into around 0.75cm or 1/4-inch thick, pat dry, rub or spray with oil, sprinkle with salt and pepper, and coat lightly with flour. Make sure to coat the base of a skillet with oil, heat over medium-high heat, then cook the tofu for about a minute per side until crispy. Transfer onto paper towels. For the sauce, use only 2 tbsp (30 grams) butter, following the steps from Step 5.
You can as well serve this with prawns or shrimp. Make sure to use large prawns. If frozen, thaw first, drain well, then pat dry. With the flour recipe, lightly coat the prawns and sear for about a minute on one side, flip, then cook the other side for 30 seconds before proceeding to step 5.
This sauce goes so well with fish. Prepare like that of chicken breasts.
Serving: 166g, Calories: 323cal (16%) | Carbohydrates: 23g (8%) | Protein: 28g (56%) | Fat: 13g (20%) | Saturated Fat: 7g (44%) | Cholesterol: 107mg (36%) | Sodium: 400mg (17%) | Potassium: 486mg (14%) | Sugar: 21g (23%) | Vitamin A: 350IU (7%) | Vitamin C: 2mg (2%) | Calcium: 12mg (1%) | Iron: 1mg (6%)