Honey Garlic Chicken Breast

Serves 1
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Directions

  1. 1Split the chicken in half.
  2. 2Split the chicken in half.
  3. 3Split the chicken in half.
  4. 4Sprinkle with salt and pepper.
  5. 5Sprinkle with salt and pepper.
  6. 6Sprinkle with salt and pepper.
  7. 7Dust it in a bit of flour.
  8. 8Dust it in a bit of flour.
  9. 9Dust it in a bit of flour.
  10. 10Cook it in little butter until golden.
  11. 11Cook it in little butter until golden.
  12. 12Cook it in little butter until golden.
  13. 13Shove the chicken to the side.
  14. 14Shove the chicken to the side.
  15. 15Shove the chicken to the side.
  16. 16Add a tiny bit more butter.
  17. 17Add a tiny bit more butter.
  18. 18Add a tiny bit more butter.
  19. 19Saute the garlic in it.
  20. 20Saute the garlic in it.
  21. 21Saute the garlic in it.
  22. 22Add apple cider vinegar, soy sauce and honey.
  23. 23Add apple cider vinegar, soy sauce and honey.
  24. 24Add apple cider vinegar, soy sauce and honey.
  25. 25Simmer for a minute until it thickens a bit.
  26. 26Simmer for a minute until it thickens a bit.
  27. 27Simmer for a minute until it thickens a bit.
  28. 28Turn to coat the chicken in that beautiful sticky sauce.
  29. 29Turn to coat the chicken in that beautiful sticky sauce.
  30. 30Turn to coat the chicken in that beautiful sticky sauce.

Ingredients

  • 500 g chicken breast boneless and skinless
  • 500 g chicken breast boneless and skinless
  • 500 g chicken breast boneless and skinless
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 0.25 cup flour
  • 0.25 cup flour
  • 0.25 cup flour
  • 3.5 tbsp unsalted butter
  • 3.5 tbsp unsalted butter
  • 3.5 tbsp unsalted butter
  • 2 garlic cloves minced
  • 2 garlic cloves minced
  • 2 garlic cloves minced
  • 1.5 tbsp cider vinegar
  • 1.5 tbsp cider vinegar
  • 1.5 tbsp cider vinegar
  • 1 tbsp light soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp light soy sauce
  • 0.33 cup honey
  • 0.33 cup honey
  • 0.33 cup honey

Equipment

knifecutting boardskilletspoontongs

Tips

  • Dusting the chicken in flour will give it a crust for the sauce to cling to.
  • Aim for a maple syrup consistency for the sauce, because it’ll thicken a bit as it cools.