When you want a dinner that packs a punch without the fuss, this honey soy glaze is the perfect solution. By pan-searing the chicken breasts to get a slightly crispy exterior before letting them simmer in a rich, reduction-style sauce, you ensure the meat remains incredibly tender while soaking up every bit of flavour. It’s a straightforward, reliable dish that balances sweetness with a deep, savoury base, making it an ideal choice for a quick family meal that feels far from ordinary.
Prep time: 10 minutes
Cook time: Approx. 12 minutes
Serves: 4
Ingredients:
- 4 Chicken Breasts
- 1/3 cup Honey
- 1/4 cup Soy sauce
- 1 tbsp Rice Wine Vinegar (or ACV)
- 1/2 tsp Toasted Sesame Oil
- 2 tbsp Olive Oil
- 1 tbsp Cornflour
- Salt & Cracked Black Pepper, to taste
- Sesame Seeds, for garnish
Method:
-
Prepare the Glaze:
In a small jug or bowl, whisk together the honey, soy sauce, vinegar, sesame oil, and cornflour until smooth. Set aside. -
Season the Chicken:
Lightly season the chicken strips with salt and pepper. Remember that soy sauce is naturally salty, so go easy on the added salt. -
Sear the Chicken:
Heat the olive oil in a large frying pan over medium-high heat. Add the chicken strips in a single layer (you may need to do this in two batches). Cook for 3–4 minutes on each side until golden brown and cooked through. -
Thicken the Sauce:
Reduce the heat to medium. Pour the honey soy mixture over the chicken in the pan. -
Glaze and Coat:
Stir constantly as the sauce begins to bubble and thicken. Toss the chicken pieces through the glaze for about 1–2 minutes until they are completely coated in a thick, sticky sauce. -
Serve: Remove from heat immediately to prevent the honey from burning. Serve the chicken hot, garnished with a sprinkle of sesame seeds, alongside your choice of steamed greens or vegetables.
Approximate Macros Per Serve:
385kcal
Protein: 34g
Fat: 14g
Carbs: 29g
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