Ingredients
Scale
- 1 tablespoon of olive oil
- 2 tablespoons of butter, divided
- 1 pound of boneless skinless chicken breasts
- 1/4 cup of all-purpose flour
- 6 cloves of garlic, thinly sliced
- 1/4 cup of soy sauce
- 1 tablespoon of seasoned rice vinegar
- 1/3 cup of honey
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Green onions, thinly sliced, for garnish
Instructions
- Heat one tablespoon of olive oil and one tablespoon of butter in a large frying pan over medium to medium-high heat.
- Slice the chicken breasts in half lengthwise to create four thinner pieces. Season each piece with kosher salt and freshly cracked black pepper.
- Dredge the seasoned chicken pieces in all-purpose flour, ensuring each piece is evenly coated.
- Place the flour-coated chicken in the preheated pan. Cook for about 4-5 minutes on each side until golden brown and nearly cooked through. Remove the chicken from the pan and set aside, keeping any juices that have accumulated.
- In the same pan, add the remaining tablespoon of butter. Reduce heat to medium-low, let the butter foam, then add the thinly sliced garlic. Stir continuously for 30-60 seconds until fragrant but not browned.
- Pour in the soy sauce and seasoned rice vinegar to deglaze the pan, scraping up any flavorful bits from the bottom. Add the honey along with a few pinches of black pepper and a small pinch of salt.
- Allow the sauce to simmer over medium-low heat for 4-5 minutes until it thickens enough to coat the back of a spoon.
- Return the chicken and any collected juices to the pan. Let it simmer in the sauce for another minute until thoroughly warmed through.
- Serve garnished with thinly sliced green onions.
Notes
- Choose chicken breasts of similar thickness for even cooking, or pound them to uniform thickness
- Don’t skip the flour dredging – it helps create a lovely crust and thickens the sauce
- Watch the garlic carefully when sautéing – it can go from perfect to burnt in seconds
- For a less sweet sauce, reduce the honey to 1/4 cup
- Low-sodium soy sauce works well if you’re watching your salt intake
- The sauce will continue to thicken as it cools, so don’t reduce it too much
- For a spicy kick, add 1/4 teaspoon of red pepper flakes or a drizzle of sriracha
- Chicken thighs can be substituted for breasts, just adjust cooking time accordingly
- Rice vinegar provides the best flavor, but apple cider vinegar can work in a pinch
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-seared
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 200 kcal
- Sugar: 12g
- Sodium: 550 mg (depending on soy sauce used)
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 95mg