Ingredients
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2 lbs (1kg) Chicken Breastsor Skin on chicken thighs - see notes below
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1/4 cup All-Purpose Flour
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3 Tbsp Unsalted Butter
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1/2 cup Honey
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1 Tbsp Soy Sauce
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1 Tbsp Dark Soy Sauceor substitute for another 1 Tbsp light soy sauce
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1 Tbsp Brown Sugar
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1 Tbsp Rice Wine Vinegar
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3 Garlic Cloves
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1 bunch Fresh Parsely
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optional Green Onionssee note
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2 + 1 for garnish Lemon
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1 Cauliflower Head
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Salt
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Black Pepper
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Directions
Steps
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1
Done
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Sear the ChickenPat the chicken breasts dry, Season the chicken breasts with salt. Dredge in flour. Heat the butter on medium high. Sear the chicken on the first side for 4-5 min. Flip the chicken and sear for another 4-5 min. At this point you can add the sauce - see below. (Also note - do the steps below simultateously) |
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2
Done
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Make the SauceJuice 1 lemon, and peel and mince the garlic. Combine with the honey, soy sauces, rice wine vinegar. Add to the pan with the chicken directly while cooking on medium heat. |
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3
Done
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Steam the cauliflowerCut the stems of the cauliflower and steam them for 12-15 minutes. Once steamed and to your liking, remove from heat, toss with salt, pepper, lemon juice and fresh parsely. |
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4
Done
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Toss the chicken breasts in sauce before serving. (Note if using chicken thighs, you will want to transfer them to the over and bake them through at 360°F | 180°C until the skin is crispy for a good 40-45 minutes, and baste them ever 10-15 minutes. And with the thighs/skin on, serve with lemon slices and green onions. Otherwise, parsely goes well with the chicken breasts. |
