RecipeCastle

The Honey Garlic Chicken I Make Every Week — 20-Minute Dinner

The Honey Garlic Chicken I Make Every Week — 20-Minute Dinner
Prep
5 min
Cook
15 min
Total
20 min
Serves
4
Calories
291 kcal
Carbs
20.00 g

Ingredients

  • 1 poundchicken tenderloins ((or boneless skinless chicken breasts cut into strips))
  • 3 tablespoonscornstarch
  • 1 teaspoondried oregano
  • ½ teaspoonsalt
  • ¼ teaspoonfreshly ground black pepper
  • 2 tablespoonsbutter ((divided))
  • 1 tablespoonolive oil
  • 3 clovesgarlic ((minced))
  • 3 tablespoonshoney
  • 2 tablespoonslow sodium soy sauce
  • 1 tablespoonwhite wine vinegar
  • ½ tablespoonsriracha or hot chili sauce ((or to taste))
  • —chopped fresh parsley ((for garnish))
  • —sesame seeds ((for garnish))

Instructions

  1. 1

    Prep. Combine the cornstarch, oregano, salt, and pepper in a shallow plate. Pat dry the chicken tenders with paper towels and coat them with the cornstarch mixture.

  2. 2

    Pan-fry the chicken tenders. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet set over medium-high heat. Add the chicken tenders to the hot skillet and cook for 5 minutes. Flip over the chicken tenders, add the remaining butter to the skillet, and continue to cook for 4 to 5 more minutes or until the chicken is cooked through.

  3. 3

    Make the honey garlic sauce. In the meantime, combine the garlic, honey, soy sauce, white vinegar, and hot chili sauce in a mixing bowl; whisk to combine. If you like more heat, add more hot chili sauce.

  4. 4

    Combine. Lower the heat to medium. Add the sauce to the chicken and continue to cook for 2 more minutes or until the sauce starts to thicken. Turn the chicken over to coat with the sauce.

  5. 5

    Serve. Remove the honey garlic chicken from the heat and garnish the chicken tenders with parsley and sesame seeds. Drizzle with the pan sauce and serve.