Honey Garlic Ginger Chicken is lightly breaded chicken breast with a sweet and spicy honey garlic sauce. It’s a 20-minute meal that the whole family will love.
Prep Time - 5 minutes
Cook Time - 15 minutes
Total Time - 20 minutes
Servings - 4 servings
Calories - 477kcal
Author - Jennifer
Ingredients
- 2 pounds chicken breasts, about 2 breasts
- 1/4 cup all-purpose flour
- 4 Tbsp butter
- 1 tsp minced garlic
- 2/3 cup honey
- 2 Tbsp soy sauce, low-sodium
- 1 Tbsp apple cider vinegar
- 1/2 tsp ground ginger
- 1/4 tsp red pepper flakes
Instructions
- Cut chicken breasts in half, making two thin cutlets from each one. Salt and pepper each side.
- Cover all sides of chicken with flour. Shake off excess.
- In large skillet over high heat, melt butter. Place chicken breasts into pan. Cook 2-3 minutes in the butter then turn over and cook another 2 minutes until the chicken is browned on both sides.
- Move chicken to the side and add minced garlic to the butter. Cook about 1 minute until garlic is fragrant.
- Reduce heat to medium. Add in honey, soy sauce, vinegar, ginger, and red pepper flakes. Stir sauce together with wooden spoon.
- Continue stirring and flipping chicken until chicken is cooked through and sauce is thickened.
Notes
Diabetic Substitutions:
- Try reducing honey to 1/3 cup
- Try eliminating flour
Nutritional Information
Nutrition Facts
Honey Garlic Ginger Chicken
Amount Per Serving
Calories 477Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 147mg49%
Sodium 786mg34%
Potassium 908mg26%
Carbohydrates 54g18%
Fiber 1g4%
Sugar 47g52%
Protein 51g102%
Vitamin A 130IU3%
Vitamin C 3mg4%
Calcium 32mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Noah does not like spicy foods at all. But even though this recipe has a bit of spice with the red pepper flakes, he ate it all without a word.
The secret is balanced flavors with the honey for sweetness and the garlic, ginger, and red pepper flakes for the spice.
KEY TO SUCCESS #1 – SLICE THE CHICKEN CUTLETS
A chicken cutlet is simply a boneless, skinless chicken breast that has been cut in half horizontally to create a thinner piece of meat.
You want a thinner piece of chicken so that the meat will cook much quicker. This is the key to making this a 20-minute recipe.
To cut the chicken in half, place one hand flat on top of the chicken breasts then use a very sharp knife to slice it horizontally from the thickest end to the thinner end.
If some of your chicken breasts are thicker than others, you can use a meat mallet or a heavy saucepan to pound the chicken to an even thickness.
KEY TO SUCCESS #2 – LIGHTLY BREAD THE CHICKEN
For this Honey Garlic Ginger Chicken recipe, we’re lightly breading the chicken with just a bit of all-purpose flour.
Be sure to salt and pepper both sides of the chicken breast cutlets to add some flavor.
Next, dip the chicken in the flour then shake off the excess. Be sure to shake it well so that you remove most of the flour.
The flour in this recipe is two-fold.
First, it gives the chicken a crispy exterior so that it has that delicious crunch when you bite into it.
Second, some of the remaining flour will shake off into the sauce and help to thicken it up a bit while it’s cooking.
You can omit the flour from this recipe if desired. The Honey Garlic Ginger will still come out delicious and flavorful.
KEY TO SUCCESS #3 – MAKE THE SAUCE IN THE SAME PAN
I use a very large skillet for this recipe to ensure that I have plenty of room to make the sauce. It’s a 12-inch stainless steel skillet.
Stainless steel is great for cookware because it lasts forever and doesn’t have any type of non-stick coating that might flake off into your food.
You can also use any type of utensils, including metal, when you are cooking with stainless steel.
Move the chicken to the side and add the garlic to the butter that remains in the pan. The garlic will get nice and fragrant in about a minute.
Next, stir in the honey, soy sauce, vinegar, ginger, and red pepper flakes. Stir the sauce until fully combined.
At this point, you can move the chicken back into the middle of the pan. Flip the chicken cutlets every minute or two to ensure that they fully cook on both sides.
They will get nice and coated in the sauce as they cook.
As soon as the chicken is cooked through and the sauce has started to thicken, your dinner is ready to eat. Serve this delicious chicken recipe with white rice or fried rice.
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