Garlic Butter Maple-Soy Glazed Chicken Breasts

Ingredients

• 2 pieces Boneless skinless chicken breasts (about 1.5 lb total, sliced into 1‑inch strips)
• 1 teaspoon Pink Himalayan sea salt (or regular kosher salt)
• ½ teaspoon Freshly ground black pepper
• ¼ cup All‑purpose flour (for light dredging)
• 1 tablespoon Olive oil
• 3 tablespoons Unsalted butter (2 Tbsp for searing, 1 Tbsp added to glaze)
• 3 cloves Garlic cloves (minced)
• 2 tablespoons Soy sauce (low‑sodium preferred)
• 2 tablespoons Maple syrup (or honey)
• 1 tablespoon Apple cider vinegar
• 2 tablespoons Fresh chives (thinly sliced, garnish)

Instructions

1. Slice the chicken

   Place each chicken breast on the cutting board and cut into 1‑inch wide strips (like slicing a mango).

   Time: PT2M

2. Season and flour

   Season the chicken strips with salt and pepper, then lightly dredge them in the flour, shaking off excess.

   Time: PT2M

3. Heat the pan

   Add 1 Tbsp olive oil and 2 Tbsp butter to the skillet and heat over medium‑high until the butter foams and the oil shimmers.

   Time: PT2M

4. Sear the chicken

   Add the floured chicken strips in a single layer. Cook 3 minutes on the first side, then flip and cook another 3 minutes until golden brown.

   Time: PT6M

5. Add garlic

   Push the chicken to the side of the pan, add the minced garlic to the empty space, and sauté for about 90 seconds until just lightly golden.

   Time: PT2M

6. Make the glaze

   Stir in 2 Tbsp maple syrup, 2 Tbsp soy sauce, 1 Tbsp apple cider vinegar, and the remaining 1 Tbsp butter. Mix to combine.

   Time: PT1M

7. Reduce the sauce

   Increase heat to medium‑high and let the mixture simmer, stirring occasionally, until it thickens and becomes glossy, about 3 minutes.

   Time: PT3M

8. Prepare chives

   While the sauce reduces, slice fresh chives. For easier handling, wrap the bunch in a damp paper towel before slicing.

   Time: PT1M

9. Finish and serve

   Turn off the heat, toss the chicken strips in the thickened glaze to coat, plate, and garnish with the sliced chives. Drizzle any remaining sauce over the top.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

35 g

Carbohydrates

12 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Boneless skinless chicken breasts: Chicken thigh fillets
• Instead of Pink Himalayan sea salt: Kosher salt, Table salt
• Instead of Freshly ground black pepper: White pepper
• Instead of All‑purpose flour: Rice flour (gluten‑free)
• Instead of Olive oil: Canola oil, vegetable oil
• Instead of Unsalted butter: Margarine, ghee
• Instead of Garlic cloves: Garlic powder (1 tsp)
• Instead of Soy sauce: Tamari, coconut aminos
• Instead of Maple syrup: Honey, agave nectar
• Instead of Apple cider vinegar: White wine vinegar, rice vinegar
• Instead of Fresh chives: Green onions, parsley

Equipment Needed

• Large skillet or sauté pan (10‑12 inch)
• Sharp chef’s knife
• Cutting board
• Measuring spoons
• Small bowl (for flour)
• Tongs
• Paper towel (optional)

Critical Steps — Do Not Skip

• Slicing the chicken into strips to increase surface area for sauce absorption.
• Not over‑cooking the garlic; it should be just lightly golden.
• Reducing the glaze to the right consistency – glossy but not overly thick.

Chef Tips from the Video

• Use a mix of olive oil and butter – oil raises the smoke point while butter adds flavor.
• For extra depth, add a pinch of red pepper flakes with the garlic.
• If you prefer less sweetness, reduce maple syrup to 1 Tbsp and increase soy sauce to 3 Tbsp.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze cooked chicken strips with sauce in a freezer‑safe bag for up to 2 months; reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Slice and season the chicken up to 30 minutes ahead; keep covered in the fridge.
• Prepare the glaze in a small saucepan and store refrigerated; reheat and toss with chicken just before serving.