Description
A quick and pantry-friendly recipe for honey garlic chicken that features a glossy, sweet-savory glaze clinging to juicy chicken breasts.
Ingredients
Scale
- 4 boneless skinless chicken breasts (approx. 1200 g / 2.6 lb)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1.5 g) black pepper
- 2 tbsp (30 ml) neutral oil (canola, vegetable, or light olive oil)
- 80 g (1/4 cup) honey
- 60 ml (1/4 cup) soy sauce
- 15 ml (1 tbsp) rice vinegar
- 3 cloves garlic, minced (~9 g)
- 1/4 tsp red pepper flakes (optional)
- 1 tsp cornstarch mixed with 15 ml (1 tbsp) cold water
Instructions
- Prepare the chicken: Pat 4 boneless skinless chicken breasts dry and pound to an even 20 mm (3/4 in) thickness. Season with salt and pepper.
- Make the glaze: Whisk together honey, soy sauce, rice vinegar, minced garlic, and red pepper flakes in a small bowl.
- Sear the chicken: Heat oil in a heavy skillet over medium-high heat. Add chicken and sear for 3–4 minutes per side until golden and internal temp reaches 60°C (140°F).
- Make the pan glaze: Lower heat and add the glaze and water to dissolve honey, simmering until the sauce reduces.
- Thicken and finish: Mix cornstarch with water, whisk into the glaze, and add chicken back, spooning glaze over until internal temperature reaches 74°C (165°F).
- Rest and serve: Transfer chicken to a cutting board, let rest for 3–5 minutes, slice, and serve with remaining glaze.
Notes
Use an instant-read thermometer for precise doneness. For make-ahead, refrigerate cooked chicken in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 chicken breast
- Calories: 360
- Sugar: 16g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 42g
- Cholesterol: 130mg