30-Minute Honey Ginger Indonesian Chicken
User Reviews
5
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Prep Time
19 mins
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Cook Time
10 mins
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Total Time
29 mins
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Servings
6
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Calories
332 kcal
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Course
Main Course
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Cuisine
Asian, Indonesian, Asian-American Fusion
30-Minute Honey Ginger Indonesian Chicken
Description
Chicken breasts are seasoned with a rub of brown sugar, garlic salt, ground coriander, and smoked paprika, providing a mildly sweet and smoky base. After searing the chicken to develop a golden crust on one side, it is removed while the sauce of honey, low-sodium soy sauce, dark brown sugar, hoisin, grated fresh ginger, and minced garlic is brought to a boil in the same pan. Once thickened slightly, the chicken is returned, covered, and left off heat to absorb the flavors and finish cooking without drying out.
Serving the chicken with optional fresh accompaniments such as sliced baby cucumbers or mini bell peppers adds texture and freshness that complement the rich sauce. The recipe's timing and resting technique help keep the chicken tender and flavorful.
Attention to the order of cooking and resting yields moist chicken with a thick, aromatic glaze.
Ingredients
For the sauce:
- ½ cup honey
- ½ cup soy sauce low-sodium
- ¼ cup dark brown sugar
- 3 tablespoons hoisin sauce
- 3 tablespoons ginger finely grated fresh
- 6 garlic finely minced, medium cloves
For the rub:
- 1 tablespoon brown sugar
- 1 teaspoon garlic salt
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
For the chicken:
- 1 ½ pounds chicken breasts 4 medium-size breasts, boneless skinless, about 1.5 pounds
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
For serving:
- baby cucumbers if desired, sliced
- bell pepper if desired, mini, sliced
Instructions
- Combine the sauce ingredients in a medium size bowl, stir to combine and set aside. Don’t worry if the mixture is a little lumpy at this point.
- Combine the rub ingredients in a small bowl and set aside.
- Place the chicken on a large plate and sprinkle evenly on both sides with the the rub.
- Heat a large sauté pan over medium heat. Add the olive oil and the butter and swirl the pan until it’s coated and the butter mixture is hot and bubbly. Add the chicken, smooth side down. Chicken should sizzle a bit when it hits the oil. Cook for 4-5 minutes or until underside is a nice golden color. Turn and cook for another 1 minute. (The chicken will not be done at this point, but will finish cooking in the sauce.) Remove chicken from the pan to a clean plate.
- Add the sauce to the pan and bring to a boil. Cook uncovered for 3-4 minutes until sauce starts to thicken. Add the chicken, cover and turn off the heat. Allow the pan to sit for 10 minutes before uncovering and serving. (If your chicken breasts are really large, either slice them in half horizontally before cooking OR let them cook in the bubbling sauce for 1 minute before covering the pan and turning off the heat.)
- Serve with jasmine rice, sliced cucumbers and mini bell peppers. Garnish with sesame seeds if desired.
Notes
- Refer to detailed cooking tips in the source notes to avoid overcooking and maintain moist chicken.
- Letting the chicken rest covered off heat in the sauce allows it to finish cooking gently and absorb flavors.
- Using low-sodium soy sauce helps balance the sweet elements in the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 41g | 14% |
| Protein | 26g | 52% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 78mg | 26% |
| Sodium | 1379mg | 57% |
| Potassium | 528mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 257IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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