I know this looks ugly but I did my best to salvage what I could, pictures of what I cooked for the day. It's especially regretful today because it was really delicious, the men in the house ate them up, and this was what I salvaged.
Anyway, a couple of days ago, I bought a lot of chicken breasts from the morning market because they're cheaper than the usual parts and decided to rampage the internet to find recipes I can experiment with. And this was one of them and I've kept them in my recipe keeper for some time now. Honey, Soy, Garlic Chicken Breasts. Sweet, Salty, Savory...a combination you can't go wrong with, isn't it?
The pictures I posted these few days really don't cut it.
Anyway, it's not that hard. I promise you.
PREP
- Butterfly the chicken breasts
- I made the extra stop to pummel them down with a food tenderizer
- Marinade the breasts with garlic powder, onion power, salt, pepper (optional: sweet paprika and cayenne) for 2 hours or more. Or...until you're ready to cook them, just bring them to room temp
- Mince 4 to 5 cloves garlic
- In a sauce bowl, mix together 4 Tbs of honey, 4 Tbs of soy sauce, 1 tsp of salt, 1 1/2 tsp of Ajinomoto (optional), 2 Tbsp of Oyster sauce, 1 Tbsp of sugar, 2 Tbsp of water
- In another sauce bowl, mix 1 Tsp of corn flour with equal amount of water, stir and set aside
COOKING
- Heat oil over the pan and pan-fry the chicken breasts over med-high heat, one side and then the other. Set aside
- Finish the batch and keep the chicken juices
- Saute garlic until fragrant
- Add in sauce mixture till they're at boiling point and reducing
- Add water
- Add cornstarch slurry, stir till thick
- Add back in the cooked chicken breasts and coat thenm
SERVE and ENJOY.
Comments