HONEY GARLIC CHICKEN TENDERS INSTRUCTIONS
- In a small dish, combine cornstarch, salt, pepper, and oregano.
- Using the cornstarch mixture, coat the chicken tenders.
- Meanwhile, in a 12-inch skillet over medium-high heat, melt a tablespoon of butter and a tablespoon of olive oil. Cook for 5 minutes in the heated skillet with the chicken tenders.
- Turn the chicken over, add a tablespoon of butter, and cook for another 4 minutes, or until well done. Check for doneness with an Instant Read Thermometer. When the internal temperature of the chicken reaches 165 degrees Fahrenheit, it is done
- Make the sauce while the chicken is cooking by whisking together honey, garlic, soy sauce, spicy sauce, and vinegar in a small bowl until thoroughly combined.
- Pour the sauce over the chicken tenders and heat for another 2 minutes, or until the sauce thickens.
- Remove from heat and sprinkle with sesame seeds and parsley (optional).
- Serve with the pan sauce on the side.
chicken with honey and garlic
Not only does this sauce taste fantastic, but it’s also quite enjoyable to watch it boil and transform into a wonderfully balanced savory, sweet, and garlicky syrup. However, as you see the sauce boil all around the chicken and effortlessly coat it, your mouth starts to wet. The recipe’s added benefit? It creates so much sauce that you may sprinkle it over rice or steamed broccoli with it.
Recipe notes and tips:
- This recipe doesn’t create a lot of sauce, but it’s rich and sweet, so a little goes a long way in terms of flavor. I’d recommend tripling all of the sauce components if you want a lot of sauce.
- I can’t believe I’m writing this as a disclaimer, but yes, this is a sweet sauce (I’m writing this because of previous experiences with other honey-based sauces that have gotten negative feedback). Honey is a particularly sweet substance. If you’re not a fan of sweet sauces, I’d recommend skipping this one. Serve it with a squeeze of lemon juice on top, if desired.
- I turn the chicken using kitchen tongs, and an instant read thermometer assures that it is cooked to perfection.
- This dish may be made in any oven-safe skillet. For this recipe, I used one of my favorite Le Creuset skillets. My Lodge cast iron skillet is also one of my favorites (a more affordable option).
- This recipe is simple, however I would stick to the cooking times exactly otherwise you’ll wind up with a thick sauce that sticks to the pan (no one wants that!).
HOW SHOULD LEFTOVERS BE STORED AND REHEATED?
Allow the chicken to come to room temperature before serving. Place the chicken in an airtight container and spread the sauce over it. Refrigerate for 3 to 4 days.
The chicken tenders may also be frozen for three months.
To reheat the chicken tenders, lay them in a baking dish and bake at 250°F until warmed through. Alternatively, you may rely on your dependable, fast, and effective microwave.
What’s a good side dish to go with honey garlic chicken?
Try rice (my favorite is jasmine), but mashed potatoes or even spaghetti may work as well, depending on your mood. Alternatively, some steamed vegetables (try broccoli or green beans).
MORE DELICIOIUS RECIPES HERE:
- 2 chicken breasts, split lengthwise in half Season with salt and pepper to taste.
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- scallions, chopped to taste
- a sauce:
- 3 tbsp. soy sauce (low sodium)
- 1/4 cup honey
- 1/4 cup of chicken broth
- 1/2 teaspoon apple cider vinegar or lemon juice
- 4 garlic cloves, minced
- cornstarch, 1 tablespoon
Preheat the oven to 400 degrees Fahrenheit and position the rack in the upper third of the oven.
In a small mixing basin, whisk together the sauce ingredients. Remove from the equation.
To get 4 smaller pieces, cut the chicken breasts in half lengthwise. Season them with a pinch of salt and pepper.
In a skillet over medium-high heat, combine the oil and butter. Allow a few minutes for the skillet to heat up.
Cook until the chicken is golden brown, about 4-5 minutes per side.
Give the sauce another brief whisk before pouring it in between the chicken pieces in the skillet. Allow it to bubble for 30 seconds before removing the pan from the heat.
Place the pan in the oven for 4-5 minutes, or until the chicken is cooked through (165F) and the sauce thickens a bit more. Cook for only a few minutes longer or the sauce may burn.
Serve right away (I spoon more sauce over top and add the chopped scallions).
Use 3 chicken breasts that have been cut in half horizontally. Sear each side of the breast fillets until golden and cooked through (about 6 minutes per side, depending on the thickness of your fillets). From there, follow the sauce's instructions. ** Bone-in thighs cooked in the oven: Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
Sear the chicken skin side down for 3 minutes in an oven-safe skillet or pan. Cook for another 3 minutes on the other side, or until browned on both sides.
Then bake for another 20-25 minutes, or until the chicken is thoroughly cooked through and no longer pink on the inside. From there, follow the sauce's instructions.