Honey garlic chicken ! Dinner ready in 15 minutes

Ingredients

• 2 pieces Chicken Breast (boneless, skinless, about 200‑250 g each)
• 2 tbsp All-Purpose Flour (for light dredging)
• 0.5 tsp Salt (to taste)
• 0.25 tsp Black Pepper (freshly ground)
• 60 g Unsalted Butter (divided: 40 g for frying, 20 g for sauce)
• 3 cloves Garlic (minced fine)
• 1 stalk Spring Onion (green parts only, sliced)
• 1 tbsp Light Soy Sauce (low‑sodium preferred)
• 1 tbsp Vinegar (rice vinegar works best)
• 5 tbsp Honey (liquid honey)

Instructions

1. Season and Dredge Chicken

   Pat the chicken breasts dry, season both sides with salt and black pepper, then lightly coat each piece with the all‑purpose flour, shaking off excess.

   Time: PT5M

2. Heat Butter for Frying

   Place the skillet over low‑medium heat and add 40 g of butter. Let it melt until it begins to foam but not brown.

   Time: PT2M

3. First Side Fry

   Lay the coated chicken breasts in the skillet. Fry for 4‑5 minutes without moving them, until the underside is golden brown.

   Time: PT5M

4. Flip and Fry Other Side

   Turn the chicken over and fry the other side for another 4‑5 minutes, until cooked through (internal temperature 165 °F).

   Time: PT5M

5. Add Garlic

   Add the minced garlic to the pan and sauté for about 1 minute, stirring constantly, until fragrant.

   Time: PT1M

6. Add Spring Onion

   Stir in the sliced spring onion and cook for another minute.

   Time: PT1M

7. Create the Glaze

   Add the remaining 20 g butter, 1 tbsp light soy sauce, 1 tbsp vinegar, and 5 tbsp honey. Stir to combine and let the sauce simmer for 2 minutes, coating the chicken and thickening slightly.

   Time: PT2M

8. Finish and Serve

   Remove the chicken from the pan, drizzle any remaining glaze over the top, and serve immediately with your favorite side.

   Time: PT0M

Nutrition Facts

Calories

480

Protein

30 g

Carbohydrates

50 g

Fat

30 g

Fiber

0 g