honey garlic chicken breast
honey garlic chicken breast
An incredibly quick and easy way to serve up chicken breast – seared then simmered in the most amazing honey garlic sauce. Don’t be deceived by the short ingredient list! It’s absolutely worth the extra step of dusting the chicken with flour because it creates a crust for the sauce to cling to.
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| honey garlic chicken breast |
Honey Garlic Chicken Breast
This easy weeknight dinner takes practically zero effort.
Nope! You sear it, then pour over a simple glaze of soy sauce, sesame oil, lime juice, Sriracha, and honey and bake the chicken until it’s cooked through about 25 minutes. The flavor will soak into the chicken as it bakes, so no marinade necessary.
Can I use chicken thighs in this recipe?
You sure can! In fact, watch the below video for instructions using thighs. You don’t need to sear thighs for quite as long before pouring in the marinade.
How do I know when the chicken is cooked through?
Chicken is cooked through when its juices run clear. You can also use a meat thermometer to make sure the internal temperature reaches 165º.
honey garlic chicken breast
Author: admin Prep Time: 4 mins Cook Time: 8 mins Total Time: 12 mins Yield: 4 Servings 1x
DESCRIPTION
An incredibly quick and easy way to serve up chicken breast – seared then simmered in the most amazing honey garlic sauce. Don’t be deceived by the short ingredient list! It’s absolutely worth the extra step of dusting the chicken with flour because it creates a crust for the sauce to cling to.
SCALE 1X2X3X
INGREDIENTS
1/3 cup (90g) honey (or maple syrup)
1.5 tbsp apple cider vinegar (or white or other clear vinegar)
1/4 cup (60g) flour (Note 1)
3.5 tbsp (50g) unsalted butter (or 2 1/2 tbsp olive oil)
500g / 1 lb chicken breast, boneless and skinless (2 pieces)
Salt and pepper
1 tbsp soy sauce, light or all-purpose (Note 2)
2 garlic cloves, minced
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| honey garlic chicken breast |
INSTRUCTIONS
Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper.
Place flour in a shallow dish. Coat chicken in flour and shake off excess.
Melt most of the butter in a large skillet over high heat – hold back about 1 tsp for later.
Place chicken in skillet and cook for 2 – 3 minutes until golden. Turn and cook the other side for 1 minute.
Turn heat down slightly to medium-high.
Make a bit of room in the pan and add garlic and top with the remaining dab of butter. Stir garlic briefly once the butter melts.
Add vinegar, soy sauce, and honey. Stir/shake pan to combine. Bring sauce to simmer, then simmer for 1 minute or until slightly thickened.
Turn chicken to coat in sauce. If the sauce gets too thick, add a touch of water and stir.
Remove from the stove immediately. Place chicken on plates and drizzle over remaining sauce
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