Asian Honey Chicken Breast

Sweet moist tender chicken that is smothered in honey infused sweetness. Healthy, easy to make Asian Honey Chicken Breast is a quick meal for a busy day. These breasts are covered with amazing flavors, they are sweet, tangy, garlicky with a mouthwatering finish. I was inspired to refine this recipe because we live about 3 hours from the closest good Chinese restaurant. I do not have to pay restaurant prices for an easy to make at home meal for half the cost. May family loves this dish and I am sure yours will too.

Asian Honey Chicken Breasts are easily prepared at home. Change up the way you have your Chicken Breast family pack by watching the video and following the instructions below. Feel free to share this or any of my recipes from my growing catalogue of daily suggested meal options. Also hit the like button, leave a comment and let us know how you enjoyed this simple to follow recipe.

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Clean and slice the chicken in half – lengthwise (4 filets). Optional: Use a meat pounder to tenderize the each chicken to an even ⅓” thick.

Season both sides of the breasts with salt & pepper. Place the flour in a shallow bowl. Coat both sides of the chicken with flour.

Then gently shake off the excess.

Heat the pan up to medium-high. Add 2 tbsp butter (wait until it melts). Add chicken breasts and cook for 3-4 minutes per-side or until lightly golden brown. Depending on the size of the pan, you may need to do this is 2 batches. Remove breast and set aside. 

Add butter and wait for 30 seconds. Add garlic, soy sauce, honey, vinegar and mix.

Return chicken to the pan. Cook for 2-3 minutes or until the sauce has reduced by about half.

Flip the chicken every minute or so to get a good coat of sauce.

Serve with rice, noodles or salad.

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Asian Honey Chicken Breasts

Sticky sweet and simply delicious.
No ratings yet
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Course Main Course
Cuisine Asian, Chinese
Servings 4
Calories

Ingredients
  

  • 2 boneless skinless chicken breasts
  • ½ cup honey
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar or white vinegar
  • 4 tbsp (divided) unsalted butter or olive oil
  • ¼ cup flour
  • 3 garlic cloves minced
  • salt & pepper

Instructions
 

  • Clean and slice the chicken in half – lengthwise (4 filets). Optional: Use a meat pounder to tenderize the each chicken to an even ⅓" thick. 
  • Season both sides of the breasts with salt & pepper. Place the flour in a shallow bowl. Coat both sides of the chicken with flour, then gently shake off the excess.
  • Heat the pan up to medium-high. Add 2 tbsp butter (wait until it melts). Add chicken breasts and cook for 3-4 minutes per-side or until lightly golden brown. Depending on the size of the pan, you may need to do this is 2 batches. Remove breast and set aside.
  • Add butter and wait for 30 seconds. Add garlic, soy sauce, honey, vinegar and mix. Return chicken to the pan. Cook for 2-3 minutes or until the sauce has reduced by about half. Flip the chicken every minute or so to get a good coat of sauce.

Serve with rice, noodles or salad.

    Video

    Keyword asian honey chicken 15 minutes, asian honey chicken breast, best asian honey chicken breast, easy asian honey chicken breast, easy slow cooker glazed honey chicken recipe, honey chicken breast
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    Garlic Egg Fried Rice (10 minutes)

    Garlic Egg fried rice is a comforting way to satisfy your hunger. Top with your favorite chili spice and enjoy a bowl full of satisfaction. The fried rice recipe is great as a main entree and perfect for a small side dish. When you find your self hungry and want to devour something delicious, I suggest giving this recipe a try.

    This is a kid favorite in my house and can be on your table shortly after watching the video and following the instructions below. If you have a family that loves to eat everything on the table I suggest challenging them to finish a large bowl of this delicious Fried Rice. We love Fried Rice and I have developed many different variations over the years that my family truly enjoys. Like and share and return again soon for eatfoodlicious recipes daily.

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    In a bowl: add eggs, salt & white pepper. Whisk well.

    Add 2 tbsp oil to a wok/pan and heat up to high. Wait for 30 seconds. Pour in beaten eggs and mix or scramble.

    Cook for 2-3 minutes or until done. Remove the eggs and set aside.

    Add another 1 tbsp oil to the wok/pan. Place the chopped onion, minced garlic and cook for 2-3 minutes or until fragrant.

    Add cold cooked rice, soy sauce, oyster sauce, sesame oil, salt and mix well or until well coated with the sauce.

    Then return the cooked eggs. Use the spatula to break up the eggs and mix/stir.

    Add unsalted butter and mix/ stir until butter has fully melted. Remove from the heat.

    Garnish with chopped green onions. Serve hot & enjoy!

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    Garlic Egg Fried Rice (10 minutes)

    Tasty simple fried rice everyone will enjoy.
    No ratings yet
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Main Course, Side Dish
    Cuisine Asian, Chinese
    Servings 4
    Calories

    Ingredients
      

    • 4 cups cold rice at least 1 day old
    • 5 garlic cloves minced
    • ½ onion chopped
    • 2 tbsp sesame oil
    • 1 tbsp soy sauce
    • 1 tbsp oyster sauce
    • ½ tsp salt
    • 3 tbsp (divided) vegetable or canola oil 
    • 2 tbsp unsalted butter

    Eggs

    • 6 large eggs
    • ½ tsp salt
    • ½ tsp white pepper

    Instructions
     

    Eggs

    • In a bowl: add eggs, salt & white pepper. Whisk well.

    Cook

    • Add 2 tbsp oil to a wok/pan and heat up to high. Wait for 30 seconds. Pour in beaten eggs and mix or scramble. Cook for 2-3 minutes or until done. Remove the eggs and set aside.
    • Add another 1 tbsp oil to the wok/pan. Place the chopped onion, minced garlic and cook for 2-3 minutes or until fragrant.
    • Add cold cooked rice, soy sauce, oyster sauce, sesame oil, salt and mix well or until well coated with the sauce. Then return the cooked eggs. Use the spatula to break up the eggs and mix/stir. Add unsalted butter and mix/ stir until butter has fully melted. Remove from the heat.

    Garnish with chopped green onions. Serve hot & enjoy!

      Video

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      Coconut Popcorn Chicken (Oven & Air Fryer) with Thai Chili Sauce

      Toasted shreds of coconut decorate the surface of this tasty Popcorn Chicken recipe. Best enjoyed fresh from the oven, these tasty morsels are great anytime anywhere. I would suggest enjoying your first bite naked so you can appreciate how darn good these really are. As good as these are naked, do not sip this must try dip. The dip is so savory and is perfectly matched for the sweetness of the coconut flavored tender chunks of chicken. Once I tried the dip I could not have a bite without it. Enjoy these with salad, white rice or as a protein inspired snack. My family really enjoys recipes that bring coconut and chicken together. Add the dip and this popcorn chicken was an instant hit and was gone in no time.

      Watch the video and follow the instructions below to have this tasty dish at home today. Like and share this or any of the recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Chicken and coconut create a balance in flavors that are harmonious and simply delicious. Leave a comment and let me know your thoughts on this Thai inspired Coconut Popcorn Chicken.

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      Clean, pat the chicken breasts dry with paper towel(s). Cut the breasts into 1″-1.5″cubes.

      Coat the chicken cubes with cornstarch (shake off the excess).

      Drench the chicken in the beaten eggs. Then coat with coconut flakes. Transfer to a plate/cutting board. Continue with the rest of the chicken. Generously coat entire surface of the chicken with cooking spray.

      Oven: Place parchment paper on the baking sheet. Add coconut chicken and bake for 15- 20 minutes. Flipping halfway through (after 10 minutes).

      Air Fryer: Place coconut chicken in the basket. Cook for 10 minutes or until flakes are toasted.

      Flipping half way through (after 5-6 minutes). (Depending on the size of your air fryer: repeat this step as necessary).

      Mix the two ingredients together in a bowl. Set aside until ready to eat.

      Serve & enjoy!

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      Coconut Popcorn Chicken (Oven & Air Fryer) with Thai Chili Sauce

      Delicious coconut infused breading over tender juicy chunks of succulent chicken create taste explosions with this Thai Chili Sauce.
      No ratings yet
      Prep Time 5 mins
      Cook Time 11 mins
      Total Time 16 mins
      Course Appetizer, Main Course, Snack
      Cuisine American, Asian, Thai
      Servings 6
      Calories

      Ingredients
        

      • 2 lbs chicken breast
      • 3 cups sweeten coconut flakes
      • ½ cup cornstarch
      • 2 extra large eggs or 3 large eggs beaten

      Thai Chili Sauce

      • ½ cup sweet Thai chili sauce
      • 2 tbsp ketchup

      Instructions
       

      • Preheat the oven or air fryer to 400°F.
      • Clean, pat the chicken breasts dry with paper towel(s). Cut the breasts into 1"-1.5"cubes.
      • Coat the chicken cubes with cornstarch (shake off the excess). Drench the chicken in the beaten eggs. Then coat with coconut flakes. Transfer to a plate/cutting board. Continue with the rest of the chicken. Generously coat entire surface of the chicken with cooking spray.
      • Oven: Place parchment paper on the baking sheet. Add coconut chicken and bake for 15- 20 minutes. Flipping halfway through (after 10 minutes).
        Air Fryer: Place coconut chicken in the basket. Cook for 10 minutes or until flakes are toasted. Flipping half way through (after 5-6 minutes). (Depending on the size of your air fryer: repeat this step as necessary).

      Sauce

      • Mix the two ingredients together in a bowl. Set aside until ready to eat.

      Serve & enjoy!

        Video

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        Pad See-Ew (Thai Stir-Fry Noodles)

        Pad See-Ew ‘Thai Stir Fried Noodles’ are a simple rice noodle stir-fry that comes with rich filling morsels of juicy chicken and crunchy yu choy stems. It makes a great week night meal that is perfect for sharing. Rice noodles are smooth and tender. They are the base of most popular Thai recipes that have no European equivalent, I have been able to find, for an adequate substitute. Made from rice flour, they need only be soaked in hot water for a few minutes to become very tender. Which makes this recipe a breeze to prepare and clean up after.

        Watch the vide and follow the instructions below for a dish just like the one in the picture. Like and share this or any of the videos you may find interesting from the growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Leave a comment and let us know what you thought of this or any of my meal suggestions. My family devoured the meal from this video while it was hot and ready. We loved it and I am sure you will too.

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        In bowl, combine all the ingredients together and mix.

        In a pot, boil some water. Cook the noodles until they loosen. Drain and set aside.

        Cut the chicken into cubes. Heat the wok/skillet to medium-high. Add oil and wait for 30 seconds. Add minced garlic and cook for 30-45 seconds or until fragrant. Add chicken and cook for for 4-6 minutes or until no longer pink.

        Add yu choy stem and cook for 2-3 minutes.

        Turn up the heat to high. Push the chicken and yu choy to the side. Add egg and cook. Scramble the eggs and push aside.

        Add cooked noodles and sauce.

        Mix the sauce with the noodles until evenly coated.

        Add yu choy leaves and mix everything together.

        Remove the wok from the heat source.

        Serve immediately & enjoy!

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        Pad-See-Ew (Thai Stir Fry Noodles)

        Mouthwateringly smooth Thai Stir Fried Noodles are bursting with rich chicken and crunchy vegetables in this easy to follow recipe.
        No ratings yet
        Prep Time 10 mins
        Cook Time 15 mins
        Total Time 25 mins
        Course Main Course, Noodles
        Cuisine Asian, Thai
        Servings 3
        Calories

        Ingredients
          

        • 8 oz dried wide rice noodles
        • 1 ½ cups yu choy, bok choy or Chinese broccoli
        • 6 oz boneless skinless chicken thighs cut into cubes
        • 2 garlic cloves minced
        • 1 egg
        • 2 tbsp oil

        Sauce

        • 2 tbsp oyster sauce
        • 2 tbsp water
        • 1 tbsp soy sauce
        • 1 tbsp dark soy sauce
        • 1 tbsp sugar
        • 1 tbsp rice vinegar or white vinegar

        Instructions
         

        Sauce

        • In bowl, combine all the ingredients together and mix.

        Noodles

        • In a pot, boil some water. Cook the noodles until they loosen. Drain and set aside.

        Stir-fry

        • Cut the chicken into cubes and set aside. Cut the yu choy (or bok choy) in half. Set the stems and leaves aside.
        • Heat the wok/skillet to medium-high. Add oil and wait for 30 seconds. Add minced garlic and cook for 30-45 seconds or until fragrant. Add chicken and cook for for 4-6 minutes or until no longer pink. Add yu choy stem and cook for 2-3 minutes.
        • Turn up the heat to high. Push the chicken and yu choy to the side. Add egg and cook. Scramble the eggs and push aside.
        • Add cooked noodles and sauce. Mix the sauce with the noodles until evenly coated. Add yu choy leaves and mix everything together. Remove the wok from the heat source.

        Serve immediately & enjoy!

          Video

          Keyword 15 minutes under noodle recipe, easy pad see ew (thai stir fry noodles), pad see ew, quick and eay noodle recipe, thai stir fried noodles
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