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Tangy Honey Garlic Chicken

This tangy honey garlic chicken is all about getting delicious food to the table ASAP. I seriously don’t know if there is anything faster than this. I can cook this dish in one pan, and boil a pot of pasta in another, and have both be ready at the same time. What’s more, I use only all basic pantry ingredients for this chicken dish. This is the kind of recipe that is good for midweek when everyone is busy but still need a satisfying meal.

Tangy Honey Garlic Chicken

Tangy Honey Garlic Chicken

Butter + olive oil

I don’t know about you, but I have tried pan frying chicken breasts with only butter, and only oil. I have tried with all sort of oil too, from canola, good ole vegetable oil, corn oil, peanut oil, you name it. But over many years of pan frying so many chicken breasts, I think I love the half butter and half olive oil the most. And I think the best ratio is this, for each pair of chicken breasts, use 2 tablespoon butter with 2 tablespoon olive oil. If you have your own fool-proof way of pan frying chicken breasts, feel free to do so, and simply follow the recipe for the sauce part. And of course, do share your tips in the comment below. :)

Tangy Honey Garlic Chicken

Tangy Honey Garlic Chicken

Tangy Honey Garlic Chicken

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 4


  • 1 pair skinless boneless chicken breast, halved and cut into 4 steaks
  • salt
  • pepper
  • all-purpose flour
  • 4 tablespoon butter, divided
  • 2 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 2 tablespoon apple cider vinegar (or Japanese rice wine vinegar)
  • 1/3 cup honey (or maple syrup)
  • fresh parsley leaves for garnish (optional)


  1. Sprinkle each steak of chicken breast with salt and pepper, then dust lightly with all-purpose flour.
  2. Heat 2 tablespoon butter and 2 tablespoon olive oil in a large skillet over high heat.
  3. Once all the butter has melted, add all the chicken breasts (or in batches if skillet is not big) and cook until golden brown, about 2-3 minutes. Then flip and cook the other side for another 1-2 minutes until golden brown.
  4. Push the chicken to one side, turn heat to medium, and add the remaining 2 tablespoon of butter.
  5. Once the butter melts, add minced garlic and sauté for 1 minute.
  6. Add soy sauce, apple cider vinegar, and honey. Cook until sauce is slightly thick. Stir to coat each piece of chicken evenly with sauce.
  7. Turn off heat. Transfer to a serving platter and garnish with fresh parsley leaves. Serve immediately.
Indonesian Pantry
Indonesian Kitchen


  • Yrsa Yrsa says:

    Hi, salam from indonesia (: I relly really love your recipes! I have tried some of your recipes and my mom really loved them, and of course i did too! They are really awsome, simple yet very delicious! But i am wondering why did my honey garlic sauce toughen up like sticked onto the plate like some cooled off caramel, yeah it got hard, do you know why it turnedout like that? In your picture it seems like a smooth yet sticky sauce (liquid), i also wanna make it like that. Thanks for sharin your wonderful recipes with us!

    • Anita Anita says:

      Thanks for the kind words Yrsa. I think you may have cooked the sauce too long with heat that is too high and it started to caramelize, which can indeed turn into candy like state. The only thing I can think of is to stop cooking the sauce much earlier, we just want to make sure the sauce is slightly thick, and not super thick. The sauce will usually thicken some more once it cools off. Hope this helps. :)

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