Honey and Balsamic Vinegar Chicken

Ingredients

• 4 pieces Chicken fillets (Cut into strips about 1 cm thick, then into uniformly sized pieces)
• 1 unit Onion (Finely sliced)
• 2 tbsp Olive oil (For cooking)
• 4 tbsp Balsamic vinegar (Preferably unsweetened)
• 2 tbsp Soy sauce (Light soy type, can be gluten‑free)
• 2 tbsp Honey (Thick, may be slightly liquid)
• 2 tbsp Sesame seeds (Divided: 1 tbsp for cooking, 1 tbsp for garnish)
• 1 pinch Salt (Fine salt)
• 1 pinch Ground black pepper (To taste)

Instructions

1. Prepare the chicken

   Cut each chicken fillet into strips about 1 cm thick, then into uniformly sized pieces.

   Time: PT5M

2. Slice the onion

   Peel the onion and slice it finely.

   Time: PT2M

3. Heat the oil

   Pour the olive oil into the pan and heat over medium heat until it is very hot.

   Time: PT2M

4. Sauté the onion

   Add the sliced onion to the pan and sauté until it becomes translucent, about 4 minutes.

   Time: PT4M

   Temperature: medium heat

5. Cook the chicken

   Add the chicken pieces, season lightly with salt, pepper, then cook over medium‑high heat for 5 minutes, stirring occasionally, until they are almost cooked through.

   Time: PT5M

   Temperature: medium‑high heat

6. Deglaze

   Pour the balsamic vinegar then the soy sauce directly over the chicken, scraping the pan bottom to release the browned bits.

   Time: PT1M

7. Add the honey

   Stir in the thick honey, mixing quickly so it dissolves into the liquid.

   Time: PT1M

8. Simmer and thicken the sauce

   Reduce the heat to low, add 1 tbsp of sesame seeds, then let simmer for about 7 minutes, stirring occasionally until the sauce becomes glossy.

   Time: PT7M

   Temperature: low heat

9. Finish

   Taste, adjust seasoning if needed, add the remaining sesame seeds, then remove from heat.

   Time: PT2M

10. Serve

    Place the sauce‑coated chicken on a plate, sprinkle with toasted sesame seeds and serve with fragrant rice.

    Time: PT2M

Nutrition Facts

Calories

275

Protein

30 g

Carbohydrates

15 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken fillets: Turkey cutlets, Turkey fillets
• Instead of Onion: Shallot
• Instead of Olive oil: Sunflower oil
• Instead of Balsamic vinegar: Red wine vinegar
• Instead of Soy sauce: Tamari
• Instead of Honey: Maple syrup
• Instead of Sesame seeds: Sunflower seeds
• Instead of Salt: Sea salt

Equipment Needed

• Large skillet
• Chef's knife
• Cutting board
• Wooden spoon or silicone spatula
• Mixing bowl
• Measuring spoons (tbsp)
• Serving plate (optional)

Critical Steps — Do Not Skip

• Heat the oil until it is very hot before adding the onion.
• Cook the chicken until it is almost done before adding the liquids.
• Simmer over low heat to achieve a thick, glossy sauce.

Chef Tips from the Video

• Use good quality balsamic vinegar for deeper flavor.
• Lightly toast the sesame seeds dry before adding them to intensify their flavor.
• Add a splash of lime juice just before serving for a fresh touch.

Troubleshooting

Storage

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

Freezer: Not recommended; the sauce may separate. If you freeze, consume within 1 month and reheat gently.

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

Make-Ahead Tips

• Cut the chicken and keep it refrigerated until ready to cook.
• The sauce can be prepared ahead and gently reheated before serving.