Honey Garlic Chicken Breast
A quick yet flavorful chicken dish, this honey garlic chicken breast is pan-seared for a golden crust, then simmered in a rich, sweet-savory sauce. The flour coating ensures the sauce clings perfectly, creating a luscious finish that's satisfying and simple.
Ingredients
- 1 tbsp soy sauce light or all-purpose
- 2 garlic cloves finely minced
- 500 g 1 lb chicken breast, boneless and skinless (2 breasts)
- 1/4 cup all-purpose flour
- 1 1/2 tbsp apple cider vinegar or substitute with white or clear vinegar
- 1/3 cup honey maple syrup may be used as an alternative
- Salt and freshly ground black pepper to season
- 3 1/2 tbsp 50g unsalted butter (or substitute 2 1/2 tbsp olive oil)
Instructions
- Slice each chicken breast horizontally to yield four thinner fillets. Season both sides of the chicken evenly with salt and pepper.
- Place the flour in a shallow bowl and dredge each chicken fillet, shaking off any excess.
- In a large skillet over high heat, melt the majority of the butter, reserving approximately 1 teaspoon.
- Sear the floured chicken pieces in the hot butter for about 2 to 3 minutes on the first side until golden. Flip and cook the second side for 1 minute.
- Lower the heat slightly to medium-high. Push the chicken aside and add the minced garlic to the cleared space, topping it with the reserved butter. Sauté briefly until aromatic and butter has melted.
- Pour in the vinegar, soy sauce, and honey. Stir or swirl the pan to meld the ingredients and bring the sauce to a gentle simmer. Let it cook for 1 minute, or until it thickens slightly.
- Turn the chicken pieces within the sauce to ensure they are well coated. If the sauce becomes overly thick, incorporate a small amount of water to loosen it.
- Remove the pan from the heat. Transfer the chicken to serving plates and spoon over the remaining sauce.
Notes
To make this dish gluten-free, substitute the flour with cornstarch. It may not brown as deeply, but the sauce will mask this.
Opt for light or all-purpose soy sauce; dark soy sauce is too intense for this preparation.
This sauce pairs excellently with various proteins such as pork, beef, lamb, shrimp, tofu, or even fish—adjust cooking times accordingly. For tofu, use firm slices and prepare separately as described.
Nutrition is calculated per serving, assuming full use of all the sauce in the pan.