Knoblauch-Hähnchen mit braunem Zucker

Zutaten

• 4 8 oz boneless skinless chicken breasts
• 1/4 cup all purpose flour
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 3 Tbsp extra virgin olive oil (additional, as needed)
• 3 Tbsp salted butter
• 4 cloves garlic (minced)
• 1/2 cup low sodium chicken broth
• 1 tsp cornstarch
• 1/3 cup light brown sugar
• 3 Tbsp honey
• 2 Tbsp teriyaki sauce
• 1 Tbsp lime or lemon juice
• 1/2 tsp red pepper flakes
• 1/4 tsp ground ginger

Zubereitung

1. 1

   Pat dry chicken pieces with a paper towel. In a shallow bowl, whisk together flour, salt and black pepper. Dust chicken on all sides.

2. 2

   In a large skillet over medium-high heat, heat olive oil. Add chicken breasts and let cook until golden brown and cooked through, around 6-8 minutes per side (depending on thickness) or until juices run clear. Adjust time depending on thickness. Remove from pan to a platter, keep warm.

3. 3

   Add butter and garlic to pan. Cook over medium-high heat for 1 minute and butter has melted scraping any brown bits from bottom of skillet.

4. 4

   In a small bowl, dissolve cornstarch in chicken broth. Lower heat to medium.

5. 5

   Whisk cornstarch mixture into pan along with brown sugar, honey, teriyaki, lime juice, red pepper flakes and ginger. Stir constantly until brown sugar is melted and a sauce forms. (Sauce easily doubles!)

6. 6

   Add chicken back to pan and spoon sauce over chicken. Simmer 1 minute.

7. 7

   Serve immediately with cooked rice, drizzle with sauce and garnish with green onion.