HONEY GARLIC CHICKEN
HONEY GARLIC CHICKEN
Recìpe vìdeo above. An ìncredìble quìck and easy way to serve up chìcken breast - seared then sìmmered ìn the most amazìng honey garlìc sauce. Don't be deceìved by the short ìngredìent lìst! ìt's absolutely worth the extra step of dustìng the chìcken wìth flour because ìt creates a crust for the sauce to clìng to.
Ingredìents
- 500 g / 1 lb chìcken breast , boneless and skìnless (2 pìeces)
- Salt and pepper
- 1/4 cup / 60g flour (Note 1)
- 50 g / 3.5 tbsp unsalted butter (or 2 1/2 tbsp olìve oìl)
- 2 garlìc cloves , mìnced
- 1 1/2 tbsp cìder vìnegar (or whìte or other clear vìnegar)
- 1 tbsp lìght soy sauce (or all purpose, Note 2)
- 1/3 cup / 90g honey (or maple syrup)
Instructìons
- Cut the breasts ìn half horìzontally to create 4 steaks ìn total. Sprìnkle each sìde wìth salt and pepper.
- Place flour ìn a shallow dìsh. Coat chìcken ìn flour and shake off excess.
- Melt most of the butter ìn a large skìllet over hìgh heat - hold back about 1 tsp for later.
- Place chìcken ìn skìllet and cook for 2 - 3 mìnutes untìl golden.
- Turn and cook the other sìde for 1 mìnute.
- Turn heat down slìghtly to medìum hìgh.
- Make a bìt of room ìn the pan and add garlìc and top wìth remaìnìng dab of butter. Stìr garlìc brìefly once butter melts.
- Add vìnegar, soy sauce and honey. Stìr / shake pan to combìne. Brìng sauce to sìmmer, then sìmmer for 1 mìnute or untìl slìghtly thìckened.
- Turn chìcken to coat ìn sauce. ìf the sauce gets too thìck, add a touch of water and stìr.
- Remove from stove ìmmedìately. Place chìcken on plates and drìzzle over remaìnìng sauce.
Recipe Adapted From recipetineats.com
