Honey Garlic Chicken Breast
from https://www.recipetineats.com/honey-garlic-chicken/
Servings Prep Time
4servings 4minutes
Cook Time
12minutes
Servings Prep Time
4servings 4minutes
Cook Time
12minutes
Ingredients
Instructions
  1. Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper.
  2. Place flour in a shallow dish. Coat chicken in flour and shake off excess.
  3. Melt most of the butter in a large skillet over high heat – hold back about 1 tsp for later.
  4. Place chicken in skillet and cook for 2 – 3 minutes until golden. Turn and cook the other side for 1 minute.
  5. Turn heat down slightly to medium high.
  6. Make a bit of room in the pan and add garlic and top with remaining dab of butter. Stir garlic briefly once butter melts.
  7. Add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to simmer, then simmer for 1 minute or until slightly thickened.
  8. Turn chicken to coat in sauce. If the sauce gets too thick, add a touch of water and stir.
  9. Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce.
Recipe Notes

1. Gluten free – use cornflour / cornstarch instead. It won’t brown quite as evenly but once covered in sauce, you won’t know the difference.

2. Soy Sauce – Light or all purpose soy sauce is suitable for this recipe. I don’t recommend using Dark Soy Sauce (flavour will dominate, bottle label will say if it is Dark Soy Sauce).

3. Other proteins: This sauce is ideal to use for any protein that is suitable for searing in a pan. Use chops, steaks, cutlets! Follow the recipe as written, including dusting the protein with flour. Just adjust the cook time – the trick is to add the garlic and other sauce ingredients before it is fully cooked through, so the meat finishes cooking as the sauce reduces down into a syrupy consistency.

Tofu – Use FIRM tofu. Cut “steaks” about 0.75cm / 1/4″ thick. Pat dry, spray or rub with oil, sprinkle with salt and pepper, THEN lightly coat with flour. Coat base of skillet with oil over medium high heat, then cook tofu 1 min each side until crispy, then remove onto paper towels. Then make the sauce in a small saucepan or skillet using just 2 tbsp (30g) butter (instead of 3.5 tbsp), following recipe from Step 5. Serve with crispy tofu!

Prawns/shrimp – use large prawns (thaw, drain well and pat dry if using frozen). Lightly coat prawns with flour per recipe and sear for 1 minute on the first side, then just 30 seconds on the other side before proceeding with Step 5.

Fish – cook per recipe for chicken breast. This sauce is very, very good with fish! This is a good sauce for economical fish because it’s a strong flavored sauce. For expensive fish, I think it’s better to let the flavor of the fish come through and serve with an elegant sauce like this Lemon Butter Sauce.