Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 1 tablespoon water
- Sesame seeds and sliced green onions for garnish
Special equipment needed:
- Large skillet or wok
- Tongs
Step-by-step instructions:
1. In a small bowl, whisk together honey, soy sauce, garlic, olive oil, black pepper, and red pepper flakes.
2. Place chicken breasts in a large resealable plastic bag and pour the marinade over them. Seal the bag and massage the chicken to coat it evenly. Marinate in the refrigerator for at least 30 minutes.
3. Heat a large skillet or wok over medium-high heat. Remove the chicken from the marinade, reserving the marinade.
4. Add the chicken to the skillet and cook for 5-7 minutes per side, or until browned and cooked through.
5. While the chicken is cooking, pour the reserved marinade into a small saucepan and bring to a boil. Reduce heat and simmer for 2-3 minutes.
6. In a small bowl, whisk together cornstarch and water. Add the mixture to the simmering sauce and whisk until thickened.
7. Once the chicken is cooked, remove it from the skillet and let it rest for 5 minutes. Slice the chicken into strips.
8. Pour the thickened sauce over the chicken and toss to coat.
9. Serve the chicken hot, garnished with sesame seeds and sliced green onions.
- Time:
Preparation time: 35 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for cooking the chicken
- Boiling for the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 290
- Fat: 7g
- Carbohydrates: 23g
- Protein: 33g
- Sodium: 1000mg
- Sugar: 20g
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or drumsticks.
- Olive oil can be substituted with vegetable oil or canola oil.
- Cornstarch can be substituted with arrowroot powder or potato starch.
Variations:
- Add sliced bell peppers and onions to the skillet for a Honey Soy Chicken Stir Fry.
- Use the marinade as a glaze for grilled chicken or pork.
- Add a tablespoon of grated ginger to the marinade for extra flavor.
Tips and tricks:
- Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat.
- Use tongs to flip the chicken in the skillet to prevent it from sticking or tearing.
- Let the chicken rest before slicing to allow the juices to redistribute and keep the meat moist.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken in the microwave or in a skillet over medium heat until warmed through.
Presentation ideas:
- Serve the chicken on a bed of rice or noodles.
- Arrange the sliced chicken on a platter and drizzle the sauce over it.
Garnishes:
- Sesame seeds and sliced green onions
Pairings:
- Steamed vegetables, such as broccoli or bok choy
- Rice or noodles
Suggested side dishes:
- Asian-style coleslaw
- Edamame
- Egg rolls
Troubleshooting advice:
- If the sauce is too thick, add a tablespoon of water at a time until it reaches the desired consistency.
- If the chicken is not cooked through, continue cooking until the internal temperature reaches 165°F.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to prevent foodborne illness.
- Do not reuse the marinade as a sauce without boiling it first to kill any bacteria from the raw chicken.
Food history:
- Honey soy sauce chicken is a popular dish in Chinese cuisine, often served in restaurants and made at home.
Flavor profiles:
- Sweet, salty, savory, with a hint of spice from the red pepper flakes.
Serving suggestions:
- Serve the chicken hot with rice or noodles and steamed vegetables for a complete meal.
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Region: Chinese