Asian Honey Chicken Recipe

Asian Honey Chicken Bless Her Heart Y'all

WebAug 6, 2019 · Preheat a large skillet over medium heat with the sesame oil. While the oil is heating, slice your chicken breasts in half, horizontally so …

1. Preheat a large skillet over medium heat with the sesame oil. While the oil is heating, add your minced garlic to your hot skillet and slice your chicken breasts in half, horizontally so that the breasts are now thinner.
2. Make the chicken coating: Combine the flour, chili powder, garlic powder, ground cumin all together on a large plate. Place each chicken breast down onto the flour mixture on the plate and then flip the breast over and press it into the flour mixture again so that both sides are dredged in the flour mixture. Immediately put the breasts carefully into the heated oil skillet.
3. After 3-5 minutes, flip each chicken breast over to the opposite side to cook for another 3-5 minutes or until fully cooked through (it depends on how thick your chicken breasts are!). Do NOT move the chicken breasts around in the skillet while they are cooking or you will lose the delicious breading that is cooking up around the outside of each breast.
4. While the chicken breasts are cooking you can make the asian honey sauce: In a small mixing bowl, combine the honey, coconut aminos (or soy sauce), and the red pepper flakes (these are optional!). Place in a small saucepan and allow to simmer for 1-3 minutes over medium-low heat or until the sauce starts to slightly thicken (it will thicken more once it starts too cool!).

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Honey Chicken (Asian Style) • Salt & Lavender

WebMay 23, 2023 · Cut the chicken into bite-size pieces. Add the chicken to a bowl and sprinkle the cornstarch over it. Toss until coated. To another …

1. Cut your chicken into smaller pieces (bite-size or slightly bigger is fine). Add the chicken to a bowl and sprinkle the cornstarch over it. Toss until coated.
2. Add the soy sauce, honey, apple cider vinegar, chicken broth, and garlic powder to another bowl.
3. Add the oil to a skillet over medium-high heat. Let the pan get nice and hot. Cook the chicken until browned on two sides (about 3-5 min/side). I did two batches so as not to over-crowd the pan. You may need to add another tablespoon or so of oil when cooking the second batch. Remove chicken from the pan and set it aside once it's seared. Important note: If the chicken is sticking, wait a little longer and it will release when it's nicely browned. I use tongs to make turning the chicken quick and easy.
4. Take the skillet off the heat and pour in the sauce from the bowl. Scrape up any brown bits from the bottom of the pan. Add the chicken back in. Reduce the heat to medium and return the pan to the burner.

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