Best Juicy Honey Ginger Chicken Breast Pan-Fried
Ingredients
- 2 boneless skinless chicken breasts
- 2 teaspoons garlic powder
- 1 teaspoon coarse sea salt
- dash pepper
- 3 tablespoons light olive oil
Honey Ginger Sauce:
- 2 tablespoons butter
- 4 garlic cloves
- 3 tablespoons honey
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger
- 3 tablespoons water
- 1 teaspoon cornstarch
Garnishes:
- 1 teaspoon toasted sesame seeds
- 1 stalk green onions
Instructions
- In a small bowl, add 3 tablespoons honey, 3 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon sesame oil, and 1 teaspoon ginger. In a small bowl add 2 tablespoons of water and 1 teaspoon cornstarch. Stir until cornstarch is dissolved and pour in with the rest of the sauce ingredients.
- Pat the boneless, skinless chicken breasts dry with paper towels. Pound them to an even .5" thickness. Season both sides with garlic powder, coarse sea salt, and a dash of pepper to taste.In a large skillet, frying pan, or large wok, heat 3 tablespoons of light olive oil over medium-high heat. I love using my Hexclad Hybrid pan.
- Place the seasoned chicken breasts in the skillet. Sear for 3-4 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F (75°C). Remove the chicken from the skillet and set aside on a plate to allow it to rest.
- In the same chicken skillet, reduce the heat to medium. Add 2 tablespoons of butter and allow it to melt. Stir in the minced garlic and cook for about 2 minutes until fragrant. Pour the sauce into the skillet and stir continuously until the sauce thickens about 2-3 minutes.
- Cut the rested chicken into strips or chunks and return to the skillet. Spoon the sauce over the chicken, ensuring each piece is well coated. Let it simmer in the sauce for an additional 2 minutes to absorb the flavors. Sprinkle the chicken with toasted sesame seeds and chopped green onions. Serve hot with your choice of side, such as steamed vegetables or rice.
Video
Notes
Chicken Thickness Matters: Pounding the chicken to an even thickness before cooking ensures they cook evenly, prevents the outside from burning while the inside remains undercooked, and makes them extra tender and juicy.
Adjusting the Sauce Sweetness: If you prefer a less sweet sauce, start with 2 tablespoons of honey and taste before adding more. You can also balance the sweetness by adding an extra splash of rice vinegar.
Cooking in Batches: If your skillet isn’t large enough to comfortably fit both chicken breasts without overcrowding, cook them in batches. Overcrowding can prevent the chicken from developing a nice golden crust.
Make It Spicy: If you enjoy a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce to the sauce while it’s simmering.
Did you make this recipe?Please let me know in the comments below how it turned out :)