The Best Honey Chicken Recipe :- Honey Garlic Chicken is a magical chicken breast meal that can be prepared in only 12 minutes and features a four-ingredient Honey Garlic Sauce. For those times when you are pressed for time, this is a fantastic idea for a quick dinner that you can make yourself using pantry goods. The fact that such a simple mixture of ingredients can be transformed into such a delicious sauce for chicken is quite remarkable.
The Best Honey Chicken Recipe
Honey Garlic Sauce would most likely be at the very top of the list if I were to ever compile a list of the five sauces that I use the most frequently within my collection. The fact that it requires so few ingredients that are pantry staples is one of the reasons I adore it. Additionally, when it is cooked with a protein that has been seared in a skillet, it ends up becoming all bubbling and syrupy, and WOW!
Ingredients
- 500g / 1 lb chicken breast , boneless and skinless (2 pieces)
- Salt and pepper
- 1/4 cup flour (Note 1)
- 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 white or other clear vinegar)
- 1 tbsp soy sauce , light or all purpose (Note 2)
- 1/3 cup honey (or maple syrup)
Instructions
Using a horizontal cutting motion, cut the breasts in half to produce a total of four steaks. To season each side, sprinkle it with salt and pepper. Put flour in a plate that is not very deep. After coating the chicken in flour, shake off any excess.
In a large skillet, melt the majority of the butter over high heat; however, set aside approximately one teaspoon for later use. Cook the chicken in the skillet for two to three minutes, or until it reaches a golden colour. Cook for one minute on the opposite side after turning it over.
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Reduce the temperature, bringing it down to medium high. First, make some space in the pan, then add the garlic, and finally, finish it off with the remaining dab of butter. Briefly stir the garlic when the butter has melted.
Honey, vinegar, and soy sauce should be added. Combine by stirring or shaking the pan. Bring the sauce to a simmer, and continue to cook for one minute, or until it has thinned out slightly. The chicken should be turned over so that the sauce may coat it. The sauce should be stirred and a little bit of water added if it becomes too thick.
Remove from the stove as soon as possible. On each plate, arrange the chicken, and then sprinkle the remaining sauce over it.
NUTRITION
- 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%)
Notes
For gluten-free baking, substitute corn flour or corn flour for the flour. The browning will not be as even as you would like, but once it is covered in sauce, you won’t even notice the difference. Two types of soy sauce are appropriate for use in this recipe: light soy sauce and all-purpose soy sauce.
I would not advocate using dark soy sauce because the flavour will be dominant, and the label on the bottle will indicate whether or not it is dark soy sauce. This sauce is absolutely perfect for use with any type of protein that can be browned in a pan setting.
Put chops, steaks, and cutlets to use! Make sure to follow the recipe exactly as it is written, including how to sprinkle the protein with flour.
Just make sure to adjust the cooking time; the secret is to add the garlic and the other ingredients for the sauce before it has reached the point when it is completely cooked through. This will allow the meat to finish cooking while the sauce reduces to a syrupy consistency.