Honey Garlic Soy Sauce Chicken
Tender pan-seared chicken in a glossy honey-garlic soy sauce ready in minutes.
Servings: 4 servings
Ingredients
- 2 large chicken breasts cut in half lengthwise to make 4 cutlets
- black pepper to taste
- 1/2 teaspoon garlic powder
- all-purpose flour for dredging
- 2 tablespoons butter divided
- 1 tablespoon olive oil
- 1/2 cup low-sodium chicken broth or stock
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon honey
- 4 cloves garlic minced
- 1/2 teaspoon cornstarch
- 1 teaspoon cold water for mixing with cornstarch
Instructions
- Slice each chicken breast in half lengthwise to make 4 thin cutlets; season both sides with black pepper and the garlic powder.
- Lightly dredge each cutlet in flour, shaking off excess.
- Heat 1 tablespoon butter and the olive oil in a large skillet over medium-high heat until shimmering.
- Add the chicken to the hot skillet and cook until golden, about 4–5 minutes per side; transfer the cooked cutlets to a plate and set aside.
- Remove the pan from heat and pour in the chicken broth, soy sauce, honey, minced garlic, and the remaining 1 tablespoon butter; return the pan to medium heat and bring the sauce to a gentle simmer for about 1 minute.
- Whisk the cornstarch with 1 teaspoon cold water until smooth, then stir it into the simmering sauce and cook, stirring, until the sauce begins to thicken.
- Return the chicken and any accumulated juices to the skillet and simmer until the chicken is cooked through and the sauce is reduced to your liking, about 4–5 minutes; reduce heat if sauce is boiling vigorously.
- Transfer chicken to plates and spoon sauce over the top, then serve immediately.
Equipment
- Large Skillet
- Mixing Bowl
- Tongs or spatula
- Measuring Spoons
- Measuring cup
Notes
- You can skip dredging in flour if desired.
- Dredging helps the chicken brown and lightly thickens the sauce.