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What to serve when Honey Garlic Chicken Breast tasty chicken recipes today

What to serve when Honey Garlic Chicken Breast tasty chicken recipes today 

What to serve when Honey Garlic Chicken Breast tasty chicken recipes today

Hi, are you know about what happen when we add honey in the chicken , i think some people know what’s happening bit thos who don’t know what happened in dish and how much it tasty lets go today we will cooking the What to serve when Honey Garlic Chicken Breast tasty chicken recipes today in special and simple way which all available in our home kitchen Lest go and starts with me , its tasty and some sweet honey garlic chicken but not too /amazing chicken fry like i sure about this recipes you like it

Chicken recipe
Honey garlic chicken


Ingredients you need here
•500g / 1 lb chicken breast , boneless and skinless Cleaned (2 pieces)
•Salt and pepper and spun
•1/4 cup (60g) flour (Note 1 important
•3.4 tbsp (47g) unsalted butter fresh (or 2 1/3 tbsp olive oil)
•2 garlic cloves , minced need
•1.5 tbsp apple cider vinegar (or white or other clear vinegar tou need here )•
1 tbsp soy sauce , very important light or all happen (important Note 2)
•1/3 cup (90g) honey (or maple syrup also using )

Instructions
You need to cut the breasts in half horizontally as you think to create 5 little steaks in total. Make sure the sprinkle each side with salt and pepper.
Place flour in a shallow dish there . Coat the chicken in flour or dish /bowl and shake off excess well.
Melt most of the butter in a large skillet over high heat - hold on to back about 1 tsp for after .
Place chicken in skillet and cook for 3 - 4 minutes upto got golden. Turn piece and cook the other side for 1to 2 minute maximum.
Turn heat chicken down slightly to medium high too light reddish look.
Make a bit of room in the pan and add garlic and top with remaining dab of some butter. Mix garlic briefly one time butter melts well.
Add vinegar, soy sauce and some spun of honey. Stir the / shake pan to combine mix well each other. Bring sauce to simmer, then simmer for 1.1 minute or until slightly thickened.
Turn chicken to coating in sauce. If the sauce gets too thick which is cover on piece, add a touch drop of water and mix well slowly.
Remove perfectly from stove immediately. Place the chicken on plates/bowl and drizzle over remaining sauce.
 Recipe Notes:
1. Gluten free - use cornflour / cornstarch instead. It won't brown quite as evenly but once covered in sauce, you won't know the difference.
2. Soy Sauce - Light or all purpose soy sauce is suitable for this recipe. I don't recommend using Dark Soy Sauce (flavour will dominate, bottle label will say if it is Dark Soy Sauce).
3. Other proteins here : This sauce is ideal to use for any protein that is suitable for searing in a pan. Use chops, steaks, cutlets! Follow the recipe as written, including dusting the protein with flour. Just adjust the cook time - the trick is to add the garlic and other sauce ingredients before it is fully cooked through, so the meat finishes cooking as the sauce reduces down into a syrupy consistency.
-Tofu - Use FIRM tofu. Cut "steaks" about 0.75cm / 1/4" thick. Pat dry, spray or rub with oil, sprinkle with salt and pepper, THEN lightly coat with flour. saucepan or skillet using just 2 tbsp (30g) butter (instead of three .5 tbsp), following recipe from Step 5. Serve with crispy tofu!
Best Prawns/shrimp - use large prawns (thaw, drain well and pat dry if using frozen). Lightly coat prawns with flour per recipe and sear for 1 minute on the primary side, then just 30 seconds on the opposite side before proceeding with
Your Fish - cook per recipe for chicken breast. This sauce is very, very good with fish! This is a good sauce for economical fish because it's a strong flavoured sauce. For expensive fish, I think it's better to let the flavour of the fish come through and serve with an elegant sauce like this lamon butter saus.
4. Your Nutrition per serving, assuming you scrape every drop of Sauce from the pan, and why wouldn't you?

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