Honey Garlic Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
449 kcal
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Course
Main Course
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Cuisine
Asian
Honey Garlic Chicken
Description
This Honey Garlic Chicken recipe starts by seasoning boneless, skinless chicken breasts with salt, pepper, and garlic powder before coating them in flour and pan-frying until browned on both sides. The sweet and tangy sauce combines honey, soy sauce, rice vinegar, and minced garlic, which is poured over the chicken to simmer gently. During simmering, the sauce thickens into a sticky glaze that clings to the chicken, offering layers of flavor.
The chicken develops a lightly crisp exterior while remaining moist inside. The garlic infusion in the sauce complements the natural flavors of the chicken breasts, enhanced by the balance of sweetness and acidity from the honey and vinegar.
Garnishing with sliced green onions and sesame seeds provides extra texture and a touch of freshness that rounds out the dish. For best results, avoid overcrowding the pan to ensure even searing and keep chicken pieces uniform in thickness for consistent cooking.
Fully thaw and pat dry chicken breasts if previously frozen to ensure the flour coating adheres well.Add a touch of heat by incorporating sriracha or red pepper flakes into the sauce if desired.Avoid moving chicken while searing to achieve an even, browned crust.Use a large skillet to prevent overcrowding and allow proper searing instead of steaming.Cut thick chicken breasts in half lengthwise for more even cooking.
Ingredients
- 4 chicken breast boneless and skinless
- ¼ teaspoon salt
- ¼ teaspoon black pepper ground
- ¼ teaspoon garlic powder
- ¼ cup flour (30g)
- 2 tablespoons olive oil
- ⅓ cup honey (80ml)
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar or apple cider vinegar
- 4 cloves garlic minced
- sesame seeds garnish
- green onion garnish, sliced
Instructions
- Season the chicken pieces all over with salt, pepper, and garlic powder. Place the flour in a shallow dish.
- In a small mixing bowl, whisk together the honey, soy sauce, vinegar, and garlic cloves.
- In a large skillet, heat the oil over medium-high heat. Coat the chicken in flour and place directly into the hot skillet. Cook until browned, about 5 minutes. Flip and brown on the other side, about 5 minutes more.
- Pour the sauce into the skillet and shake it to distribute throughout the pan. (It may bubble up quite a bit.) Turn the heat down to medium-low. Simmer for 3 minutes. Flip the chicken, coating the pieces in the sauce. Cook for another few minutes or until the chicken is cooked through. (If the sauce gets too thick, add a splash of water to thin it out.) Serve immediately and garnish with sliced green onion and sesame seeds, if desired.
Notes
- Fully thaw and pat dry chicken breasts if previously frozen to ensure the flour coating adheres well.
- Add a touch of heat by incorporating sriracha or red pepper flakes into the sauce if desired.
- Avoid moving chicken while searing to achieve an even, browned crust.
- Use a large skillet to prevent overcrowding and allow proper searing instead of steaming.
- Cut thick chicken breasts in half lengthwise for more even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 31g | 10% |
| Protein | 51g | 102% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 145mg | 48% |
| Sodium | 1164mg | 49% |
| Potassium | 904mg | 19% |
| Fiber | 0.5g | 2% |
| Sugar | 23g | 46% |
| Vitamin A | 69IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 24mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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