Description
A sweet and savory dish with perfectly seared chicken coated in a glossy honey garlic sauce, ideal for quick weeknight dinners.
Ingredients
- Boneless skinless chicken breasts — 680 g (1.5 lb), about 4 breasts
- Kosher salt — 1½ tsp (8 g)
- Freshly ground black pepper — ½ tsp (1 g)
- Neutral oil (canola, grapeseed, or vegetable) — 2 tbsp (30 ml)
- Garlic — 6 cloves, minced (about 24 g)
- Honey — 60 ml (4 tbsp)
- Low-sodium soy sauce — 45 ml (3 tbsp)
- Rice vinegar — 15 ml (1 tbsp)
- Chicken stock or water — 60 ml (¼ cup)
- Cornstarch — 1 tsp (3 g) mixed with 1 tbsp (15 ml) cold water
- Optional finish: toasted sesame seeds (1 tsp) and chopped scallions (2 tbsp)
Instructions
- Season and (optional) brine the chicken with kosher salt and black pepper. If desired, brine in water for 15 minutes, then pat dry.
- Pound each breast between plastic wrap to an even thickness of 1.5–2 cm (about ½–¾ in).
- Sear chicken in the skillet over medium-high heat for 4–5 minutes per side until golden brown and reaching an internal temperature of 65°C (150°F).
- Make the sauce base by adding minced garlic to the skillet and sautéing until fragrant, then adding honey, soy sauce, rice vinegar, and chicken stock.
- Thicken the sauce by whisking together cornstarch with cold water and adding it to the sauce until glossy.
- Rest the chicken for 3–5 minutes off the heat, then serve with optional garnishes of sesame seeds and scallions.
Notes
For optimal juiciness, allow chicken to sit at room temperature for 10–15 minutes before cooking and avoid overcooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 18g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 43g
- Cholesterol: 120mg