Honey-Garlic Chicken
Published April 23, 2024
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 chicken breasts, halved lengthwise, or 4 chicken cutlets (about 1 pound)
Salt and black pepper
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons apple cider, rice wine or white wine vinegar
3 to 4 large garlic cloves, minced or grated
2 tablespoons unsalted butter
Chopped fresh parsley, for garnish (optional)
Nutritional analysis per serving (4 servings)
12 grams carbs; 115 milligrams cholesterol; 322 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 16 grams fat; 504 milligrams sodium; 32 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat the chicken dry. Season all over with salt and pepper.
- Step 2
Heat the oil in a large (12-inch) skillet over medium-high for 1 to 2 minutes until hot and shimmering. Add the chicken and cook without moving until it’s golden brown on the bottom, about 5 minutes.
- Step 3
Use tongs to flip the chicken and cook until just cooked through, about 4 minutes.
- Step 4
While the chicken cooks on the second side, mix together 3 tablespoons of water, the honey and soy sauce in a measuring cup.
- Step 5
Transfer the cooked chicken to a plate and set aside.
- Step 6
Pour in the soy sauce mixture and let cook until the liquid reduces, about 1 minute. Add the vinegar, garlic and butter, stirring to melt and incorporate until thick and glossy, about 2 minutes more.
- Step 7
Return the chicken to the pan, leaving behind any accumulated juices on the plate, and turn to coat in the sauce. If the sauce is too thick, add the accumulated juices, then serve immediately, garnishing with the parsley, if desired.
Private Notes
Comments
Liked by both my teenager and me. The sauce is great, very tasty and left a delicious flavour in my mouth! I didn't need to double the sauce and had enough for my rice, but my son just liked soy sauce on his rice, so maybe that's why I had enough. I prepped the ingredients for the sauce in advance. I put the garlic into the apple cider vinegar and it sat for over an hour. This might have mellowed the garlic.... recommend that idea.
Add some grated ginger
I think the recipe author didn't want to write vinegar after each type of vinegar. They're saying use one of these three vinegars: apple cider, rice wine or white wine rather than saying "Use apple cider vinegar, rice wine vinegar, or white wine vinegar."
I added ginger paste to the sauce and used sherry vinegar. I added 2T white wine between batches cooking the chicken in a wok pan on a gas stovetop to loosen what was sticking to the pan. I simmered the soy sauce/honey/water combo for 1 minute on medium high heat per the recipe. Probably should have been 3+ minutes to thicken it. The sauce was thin but good yet rather bland. Chicken was moist and tender. I added shredded carrots, onions, and sweet peppers. Four stars.
I made this with very thinly sliced chicken cutlets but I wonder does anyone think this would work with turkey thigh tenders in the oven at 425 snd baked after tossed in the oil or sauce? It made a huge stove top mess and I wondered if boneless chicken thighs work would boneless turkey tenders too in the oven and if anyone ever tried it
This dish is in heavy rotation at my house. A hands down fan favorite. I use barrel aged soy sauce available at my local Asian grocery store, and apple cider vinegar is a must for that “punch” of flavor. Served over short grain, quality white rice, the sauce is soaked up by every grain, leaving everyone happy and satisfied.