If you’re looking for a quick and easy way to prepare honey garlic chicken breast that’s just as tender and juicy as sous vide chicken, this recipe is for you! Instead of using sous vide equipment, we’ll be using a skillet and a simple cooking technique that allows the residual heat to work its magic.
The result is a perfectly cooked chicken breast that’s flavorful and succulent – without any dryness or toughness. Best of all, it only takes less than 15 minutes to make, making it a great option for a quick dinner. If you’ve ever wanted to achieve restaurant-quality chicken at home, you’ll definitely want to give this recipe a try!
“Sous Vide-Style Honey Garlic Chicken Breast: Secrets to Juiciness and Tenderness with a Pan”
Are you craving juicy and tender chicken breast but don’t have sous vide machine? No problem! With these three tips, you can achieve the same mouthwatering results using just a pan.
- Soak in salted water for 2 hours: Salt can soften the fibers of the chicken, and soaking it in salt water allows the chicken to absorb water, resulting in a more tender and juicy chicken breast.
- Pan fry over low heat: Cooking chicken breast over low heat helps it cook evenly and avoids overcooking or burning. Once cooked, remove the chicken breast from the pan and place it on a plate to rest.
- Use the remaining heat to ripen chicken: By letting the chicken breast rest on the plate, it will continue to cook and absorb the remaining heat, resulting in a perfectly ripened and juicy chicken breast.
By following these three tips, you can achieve a perfectly cooked chicken breast that is tender, juicy, and full of flavor – just like sous vide chicken breast. Don’t wait to try this simple and delicious recipe!
What you need
For this super tasty recipe, you only need 5 simple ingredients – chicken breast, honey, soy sauce, balsamic vinegar, and garlic. But the most important thing to make the chicken breast juicy is to soak it in salted water for at least two hours. You can also prepare the recipe the night before.
How to make Honey Garlic Chicken Breast
- Soak the chicken breast in salt water for 2 hours.
- Use kitchen paper to dry off the chicken.
- Pan fry on low heat, the oil needs a little more, and the pan doesn't need to be preheated. Fry them for 2 minutes on one side, then turn and fry for another 2 minutes. Turn off the heat. Turn off the heat so the temperature in the pan doesn't get too high. We only need low heat.
- REST – Take them out and put them on a plate for 2 minutes to use the residual heat to ripen the chicken breast.
- Repeat the same step and return the chicken breast to the pan. Turn on the stove. Sear each side over low heat for 2 minutes.Turn off the heat. Let the chicken breasts ripen in the pan with the remaining heat for 1 minute.
- REST – Place the chicken breast on a plate to let it rest for 2 minutes. This way the chicken breast will cook evenly.
- Pour off most of the oil, leaving a small amount of oil. Preheat the skillet over medium-high until you can see smoke. Fry each side of the chicken breast for 1 minute, until golden brown. REST – Transfer them to a plate and rest for 2 minutes.
- Turn the heat to medium, add garlic, honey, soy sauce and balsamic vinegar to the pan and stir fry for 1 minute.
- Add the chicken breast back in so it soaks up the sauce and gets a nice brown color for 1 minute on each side.
- Set the chicken breast aside for 2 minutes to slice. If you slice them while they're still hot. The gravy will flow out. The chicken breast won't be juicy.
What to serve with Honey Garlic Chicken Breast
For a healthy dinner, I suggest serving fried rice, baked cauliflower or mu shu vegetables.
You can also serve it with vegetable chow mein or marinated vegetable pasta salad for a balanced, quick dinner.
More chicken recipes:
Keto Chicken Breast Fitness Meal With Korean Garlic Sauce
Oven Fried Chicken Fried Rice
Baked Buffalo Chicken Wings
Butter Chicken
Watch how to make:
Ingredients
- 500 g /1lb chicken breast
- 4 tablespoons olive oil, to pan fry chicken breast
- 2 gloves garlic, minced
- 1/3 cup honey
- 1 tablespoon soy sauce
- 1 tablespoon Balsamic Vinegar
Instructions
- Soak in salted water: Place the chicken breast in a container, and add 2 tablespoons of salt and water to cover the chicken. Soak them in salt water for 2 hours. (Note 1)
- Dry chicken breast: Use kitchen paper to dry off the chicken. (Note 2)
- 1st Pan fry on low heat without preheating the pan: Put 4 tablespoons of oil in the pan over low heat. Add the chicken breast and pan fry for 2 minutes on one side, then turn over and fry for another 2 minutes. Turn off the heat. (Note 3)
- 1st REST: Take them out and put them on a plate for 2 minutes to use the residual heat to ripen the chicken breast. (Note 4)
- 2nd Pan fry on low heat: turn on the heat to low and add the chicken breasts to the pan. Sear each side over low heat for 2 minutes.
- Turn off the heat. Let the chicken breasts ripen in the pan with the remaining heat for 1 minute.
- 2nd REST: Place the chicken breast on a plate to let it rest for 2 minutes. This way the chicken breast will cook evenly.
- Preheat the pan to medium-high heat: Pour off most of the oil, leaving a small amount of oil. Preheat the skillet over medium-high heat until you can see smoke. Fry the chicken breast for 1 minute on each side for golden brown color.
- 3rd REST: Transfer them to a plate and rest for 2 minutes.
- Sauteed: Turn the heat to medium, add garlic, honey, soy sauce and balsamic vinegar to the pan and stir fry for 1 minute.
- Add the chicken breast back in so it soaks up the sauce and gets a nice brown color for 1 minute on each side.
- REST: Set the chicken breast aside for 2 minutes to slice. If you slice them while they're still hot. The gravy will flow out. The chicken breast won't be juicy.
- Ready to serve.
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