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Honey Garlic Skillet Chicken
Rachel Kim

Honey Garlic Skillet Chicken

A soy-honey glaze clings to thin chicken cutlets after they cook, rather than scorching while the raw center catches up. Rice vinegar keeps the sauce savory, and ginger adds warmth. Remove the chicken at temperature, reduce the glaze alone, then return it for only one minute.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 large boneless skinless chicken breasts about 1 1/2 pounds, sliced into 4 cutlets
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup honey
  • 3 tablespoons rice vinegar
  • 4 garlic cloves minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon toasted sesame oil

Method
 

  1. Season the cutlets with salt and pepper. Heat vegetable oil in a wide skillet over medium-high.
  2. Cook chicken for 3 to 4 minutes per side, until the thickest part reaches 165°F; move to a plate.
  3. Whisk soy sauce, honey, vinegar, garlic and ginger and add to the skillet. Boil for 3 to 4 minutes until glossy.
  4. Turn off the heat, stir in sesame oil and return chicken for 1 minute to coat.