Honey Garlic Glazed Chicken
Honey Garlic Glazed Chicken is a quick and flavorful dish combining sweet, savory, and tangy elements into a sticky glaze that coats juicy chicken, making it a perfect option for an easy weeknight dinner or crowd-pleasing meal with endless ways to customize and enjoy.
Ingredients
- 500 g 1 lb boneless, skinless chicken breast (about 2 pieces)
- Salt and pepper to taste
- 1/4 cup all-purpose flour see Note 1
- 3 1/2 tablespoons 50g unsalted butter, or substitute with 2 1/2 tablespoons olive oil
- 2 garlic cloves minced
- 1 1/2 tablespoons apple cider vinegar can substitute with white vinegar or any clear vinegar
- 1 tablespoon light or all-purpose soy sauce see Note 2
- 1/3 cup honey or use maple syrup as an alternative
Instructions
- Slice the chicken breasts horizontally to create a total of 4 thin steaks. Season both sides with salt and pepper.
- Place the flour in a shallow bowl and dredge each piece of chicken in it, shaking off any excess.
- In a large skillet over high heat, melt most of the butter, reserving about 1 teaspoon for later use.
- Add the chicken to the hot skillet and cook for 2 to 3 minutes on the first side until golden brown. Flip and cook for an additional minute on the other side.
- Reduce the heat slightly to medium-high.
- Push the chicken to the side of the pan to create a bit of space, then add the garlic along with the reserved teaspoon of butter. Once the butter melts, stir the garlic briefly to release its flavor.
- Pour in the vinegar, soy sauce, and honey. Stir or shake the pan gently to mix everything together. Allow the sauce to come to a simmer, and cook for about 1 minute or until it slightly thickens.
- Turn the chicken pieces in the sauce to coat them evenly. If the sauce becomes too thick, simply add a small splash of water and stir to loosen it.
- Remove the skillet from the heat right away. Transfer the chicken to serving plates and spoon the remaining sauce over the top.
Notes
Gluten-Free Option: Replace the flour with cornflour or cornstarch to make the dish gluten-free. While it may not brown as evenly as regular flour, once the chicken is coated in the sauce, the difference is barely noticeable.
Soy Sauce: You can use either light soy sauce or all-purpose soy sauce for this recipe. Avoid using dark soy sauce, as its intense flavor can overpower the dish. Check the bottle label to confirm if it's dark soy sauce.
Alternative Proteins: This honey garlic sauce works wonderfully with a variety of proteins that are suitable for pan-searing. You can use pork chops, beef steaks, or lamb cutlets in place of chicken. Follow the same steps, including dusting the meat with flour. Just remember to adjust the cooking time according to the thickness and type of meat. The key is to add the garlic and sauce ingredients before the protein is fully cooked, allowing it to finish cooking as the sauce simmers and thickens into a syrupy glaze.
Tofu: For a vegetarian version, use firm tofu. Slice it into “steaks” about 0.75 cm (1/4 inch) thick, pat dry, and lightly oil each piece. Season with salt and pepper, then dust with a light coating of flour. Heat oil in a skillet over medium-high heat and sear the tofu for about 1 minute per side until golden and crispy. Transfer to paper towels to drain. Prepare the sauce separately in a small skillet or saucepan, using just 2 tablespoons (30g) of butter instead of the full amount. Start at Step 5 of the main recipe, then serve the sauce over the crispy tofu.
Prawns/Shrimp: Use large prawns for the best results. If using frozen, thaw, drain, and pat them dry. Lightly coat in flour and sear for 1 minute on the first side, then flip and cook for just 30 seconds on the other before proceeding with Step 5 of the recipe to add the sauce.
Fish: This sauce pairs exceptionally well with fish, especially budget-friendly varieties, as the strong flavor complements them nicely. Cook the fish as you would the chicken breast. However, if you're using a more delicate or premium fish, it’s best to allow the fish’s natural flavor to shine through by serving it with a more refined sauce, such as a classic lemon butter sauce.