Sweet Tangy Chicken
Elevate your weeknight dinner game with this Sweet Tangy Chicken recipe, a mouthwatering blend of bold flavors and simple cooking techniques. Tender, golden-seared chicken breasts are smothered in a luscious glaze made with honey, soy sauce, apple cider vinegar, and a hint of ketchup, all infused with aromatic garlic and fresh ginger. A quick cornstarch slurry ensures the sauce reaches the perfect silky consistency, clinging to every juicy bite. Ready in just 40 minutes, this dish pairs beautifully with steamed rice or vegetables, and the optional garnish of scallions and sesame seeds adds a delightful touch of color and crunch. Perfect for busy weeknights or casual entertaining, this sweet and savory masterpiece is a guaranteed crowd-pleaser! Keywords: Sweet Tangy Chicken recipe, honey soy chicken, weeknight dinner idea, quick chicken recipe, savory glaze.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 cup honey
- 0.25 cup soy sauce (low-sodium preferred)
- 0.25 cup apple cider vinegar
- 2 tablespoons ketchup
- 2 cloves garlic, minced
- 1 teaspoon ginger, fresh and grated
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 2 tablespoons olive oil
- 2 tablespoons scallions, chopped (for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
Pat the chicken breasts dry with paper towels and season lightly with salt and pepper on both sides.
In a small bowl, mix honey, soy sauce, apple cider vinegar, ketchup, minced garlic, and grated ginger until well combined. Set aside.
Heat a large skillet over medium heat and add the olive oil. Once the oil is hot, sear the chicken breasts for 4-5 minutes on each side, or until golden brown. Transfer the chicken to a plate and set aside.
Using the same skillet, pour in the prepared sweet and tangy sauce. Bring the sauce to a simmer over medium heat, stirring occasionally.
While the sauce simmers, make a cornstarch slurry by mixing the cornstarch with 2 tablespoons of water in a small bowl. Stir until smooth.
Slowly add the cornstarch slurry to the simmering sauce, stirring constantly until the sauce thickens, about 1-2 minutes.
Return the seared chicken breasts to the skillet, spooning the sauce over them. Reduce the heat to low, cover the skillet, and allow the chicken to cook in the sauce for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Once cooked, remove the skillet from heat. Let the chicken rest for a few minutes before plating.
Garnish the chicken with chopped scallions and sesame seeds, if desired. Serve immediately with rice or steamed vegetables.
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2624 mg | 114% | |
| Total Carbohydrate | 122.5 g | 45% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 103.8 g | ||
| Protein | 222.6 g | 445% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 214 mg | 16% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2386 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
