Honey Garlic Chicken

Ingredients

• 4chicken breasts
• to tastesalt and pepper
• 63 g (½ cup)plain flour
• 30 ml (2 tbsp)olive oil
• 1 tbspbutter
• 3garlic cloves, minced
• 170 g (½ cup)honey
• 30 ml (2 tbsp)soya sauce
• 30 ml (2 tbsp)apple cider vinegar
• 1 tspsriracha

Instructions

1. 1

   Prepare the chicken

   Lay the chicken breasts on a chopping board. If they are very thick, gently pound them until more even.

2. 2

   Season both sides

   Sprinkle the chicken with salt and pepper on both sides.

3. 3

   Coat with flour

   Dip each chicken breast in the flour, coating both sides.

4. 4

   Heat the pan

   Set a frying pan over a high heat for about 1 minute, then add the olive oil.

5. 5

   Cook the first side

   When the oil is hot, add the chicken and reduce the heat to medium. Cook for about 4 minutes without moving or turning it.

6. 6

   Turn the chicken

   After 4 minutes, check that the underside is golden, then turn the chicken and cook the other side for 3 minutes.

7. 7

   Add garlic butter

   Make space between the chicken breasts and add the butter and minced garlic to the pan.

8. 8

   Mix the sauce

   Cook the garlic for about 30 seconds, then add the honey, soya sauce, apple cider vinegar and sriracha.

9. 9

   Glaze and finish

   When the sauce starts bubbling and thickening, spoon it over the chicken, then turn off the heat.

10. 10

    Add the toppings

    Sprinkle roasted sesame seeds and sliced spring onion over the chicken.

11. 11

    Serve the chicken

    Serve with steamed rice and vegetables.

12. 12

    Cook the rice

    Wash and soak the rice for 15 minutes, then drain it. Put it in a pot with water and bring it to a bubble. Lower the heat to its lowest setting, cover and cook for 10 minutes. Turn off the heat and leave it covered for another 10 minutes.

13. 13

    Sauté the vegetables

    Cut sweet peppers into thin strips, or prepare other vegetables of your choice. Sauté them in olive oil.

What is honey garlic chicken?

Honey garlic chicken is a home-style chicken dish built around a sweet, savoury sauce rather than a single fixed regional tradition. This version coats the chicken lightly in flour before pan-frying it, then finishes it in a sauce made directly in the pan.

The honey brings sweetness, while soya sauce and vinegar add savoury and sharp notes. Sriracha gives the sauce a little heat, which you can adjust to suit your taste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 481 calories, 51g protein, 43g carbs, 19g fat.

Chicken supplies most of the protein, while flour and honey contribute carbohydrates and olive oil and butter provide much of the fat. Rice, which is served alongside but has no quantity listed, would add further carbohydrates; balance the plate with a generous serving of the sautéed vegetables.

Why flour-coat the chicken?

Even thickness: gently pound particularly thick breasts so they cook more evenly in the pan.

Light coating: flour helps the outside brown and gives the sauce something to cling to. Shake off any loose excess before adding the chicken.

Getting the pan-fry right

Hot oil: heat the pan for about 1 minute over high heat before adding the oil, then add the chicken once the oil is hot.

Undisturbed cooking: lower the heat to medium and leave the first side in place for about 4 minutes. Turn it when the underside is golden, then cook the second side for 3 minutes as directed.

Building the honey garlic sauce

Garlic first: add the butter and minced garlic in the space between the chicken pieces, and cook the garlic for about 30 seconds.

Sauce cues: stir in the honey, soya sauce, vinegar and sriracha. Once the mixture bubbles and thickens, spoon it over the chicken and switch off the heat.

Serving with rice and vegetables

Rice: soaking it for 15 minutes before cooking is part of the method. After 10 minutes on the lowest heat, leave it covered off the heat for another 10 minutes.

Vegetables: thinly sliced sweet peppers are suggested, though the method allows other vegetables. Sauté them in olive oil and serve alongside the chicken and rice.

Finishing and texture

The sauce should be thick enough to coat the chicken when spooned over it, but take the pan off the heat once it reaches that stage so it does not keep reducing.

Roasted sesame seeds and sliced spring onion are suggested as toppings. They add a contrasting finish, though their quantities are not specified.

Recipe notes & tips

• Pound only the thicker parts of the breasts so they cook at a similar rate.
• Coat both sides evenly and shake off loose flour before frying.
• Keep the chicken still for the first 4 minutes to give the underside time to brown.
• Have the sauce ingredients ready before adding the garlic, which cooks for only about 30 seconds.
• Spoon the bubbling sauce over the chicken as soon as it begins to thicken.
• Slice the peppers into thin strips so they are easy to sauté and serve.

Variations

• Adjust the heat: use less sriracha for a milder sauce or more for a hotter finish.
• Change the vegetables: sauté another vegetable you enjoy instead of sweet peppers.
• Serve without rice: pair the chicken with extra vegetables if you prefer to skip the rice.
• Add the suggested garnish: finish with roasted sesame seeds and sliced spring onion.

Common mistakes to avoid

• Uneven chicken thickness: gently pound thick breasts so they cook more evenly.
• Turning too soon: leave the first side undisturbed for about 4 minutes before checking for golden colour.
• Burning the garlic: cook it for about 30 seconds before adding the sauce ingredients.
• Reducing the sauce too far: spoon it over the chicken once it bubbles and thickens, then turn off the heat.
• Skipping the rice rest: leave the covered pot off the heat for another 10 minutes after cooking.

How to store

Refrigerate leftover chicken in a sealed container and use within 3 days. Reheat gently in a covered pan or in the microwave until hot throughout; add a small splash of water if the sauce has become very thick.

Frequently asked questions