Garlic hitting a hot pan — that brief, almost violent sizzle, followed by a fragrance that invades the entire kitchen in seconds. This is the beginning of this honey-garlic chicken, and that moment alone makes you want to stay in the kitchen. A stress-free weekend dish, with the kind of sauce you finish with a spoon.
Ingredients :
- Chicken breasts — Get thick fillets if possible — fillets that are too thin dry out quickly. If you can’t find any, boneless chicken thighs work even better: more fat, more tenderness, and much less risk of overcooking.
- Honey — A liquid wildflower honey will work just fine. Avoid chestnut honey or a honey with too strong a fragrance — it will overpower everything else. Basic supermarket honey does the job perfectly here.
- Soy sauce — Classic soy sauce, not low-sodium. The low-sodium version results in a bland sauce that doesn’t hold up well during cooking. If you’re watching your salt intake, just use less rather than opting for the light version.
- Garlic — Three fresh cloves, hand-minced rather than pressed. Pressed garlic cooks too fast in the pan and risks burning before the sauce is even added. Coarsely chopped, it stays present without dominating.
