Honey Butter Chicken
Quick and easy honey butter chicken with a Chinese flare that takes just 25 minutes! Tender juicy chicken bites covered in flavourful and umami-rich honey garlic butter sauce.
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Servings: 4 people
Calories: 442kcal
Ingredients
- 500 g (1 lb) chicken breast cut into large bite-sized cubes
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup plain flour
- 2 tablespoon olive oil or unsalted butter
Honey butter sauce
- 3 tablespoon unsalted butter
- 2 tablespoon honey
- 1 tablespoon soy sauce
- ½ tablespoon lemon juice ~juice of half a lemon
- ½ tablespoon black pepper
- 3 cloves garlic minced
Instructions
Coat and brown chicken
- Season chicken with salt and pepper and mix well. Place plain flour onto a large plate then thoroughly coat chicken pieces with flour in two batches. Set chicken aside and discard the remaining excess plain flour.
- Preheat a large frying pan over high heat with 1 tablespoon of olive oil. Place half of the coated chicken individually into the frying pan, leaving space between each pieces. (note 1) Pan sear until golden then flip and sear the other side. About 2 minutes per side then remove and set aside (the chicken does not have to be thoroughly cooked at this stage). Repeat for the remaining half of the chicken (note 2).
Coat with honey butter sauce
- To make the honey butter sauce, add all of the honey butter ingredients into a clean, large frying pan. Melt the butter over medium-low heat until the sauce is bubbly and smell delicious.
- Add chicken into the pan and simmer in a single layer, turning every 30 seconds or so, until chicken is just cooked, about 2 to 3 minutes. (note 3)
Notes
1. Space out the chicken when browning till golden - overcrowding the pan will lower the temperature of the pan. This in turn will take longer for the chicken to turn golden thus risking the chicken becoming overcooked. Overcooked chicken breast = less juicy and more tough!
2. Wipe the frying pan clean in between batches. Once you finish pan-searing the first batch of chicken, use scrunched-up paper towels to clean the pan. Make sure to remove any burnt floury bits that might be stuck to the pan. This step is important because those bits can make the second batch of chicken taste bitter. Once the pan is clean, you can proceed to sear the second batch of chicken.
3. Test the chicken's doneness sooner than later to prevent overcooking. After 2 minutes (or even after 1 minute - trust your instinct) of simmering in the sauce, take a larger piece of chicken and cut it in half to see if it's cooked. If it is, then immediately turn the heat off to prevent overcooking.
Also take a browse of my easy dinner recipe collection for dinners like baked honey glazed salmon, butter garlic pork chops and creamy chicken with mushrooms!
Nutritional values below are estimates, assuming all of the butter is consumed which is less likely.
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!
Nutrition
Calories: 442kcal | Carbohydrates: 26g | Protein: 29g | Fat: 24g | Saturated Fat: 9g | Sodium: 636mg | Sugar: 12g | Iron: 2mg