Ingredients

• 500g / 1 lb chicken breast, boneless and skinless (2 pieces)
  
• Salt and pepper
  
• 1/4 cup flour (see Note 1)
  
• 3 1/2 tbsp (50g) unsalted butter (or 2 1/2 tbsp olive oil)
  
• 2 garlic cloves, minced
  
• 1 1/2 tbsp apple cider vinegar (or white/clear vinegar)
  
• 1 tbsp light or all-purpose soy sauce (see Note 2)
  
• 1/3 cup honey (or maple syrup)
  

Instructions

1. Slice each chicken breast horizontally so you end up with four even pieces. Season both sides with salt and pepper.
   
2. Spread the flour in a shallow dish. Lightly coat the chicken, shaking off any extra.
   
3. Heat most of the butter in a large skillet over high heat, saving about a teaspoon for later.
   
4. Add the chicken to the pan. Sear for 2–3 minutes until well-browned, then flip and cook the second side for 1 minute.
   
5. Lower the heat slightly to medium-high.
   
6. Push the chicken to the side to create space. Add the garlic and the reserved butter to the skillet. Once the butter melts, give the garlic a quick stir.
   
7. Pour in the vinegar, soy sauce, and honey. Stir or gently shake the pan to mix the sauce. Let it come to a simmer and cook for about 1 minute, or until it thickens a bit.
   
8. Turn the chicken in the sauce so it’s evenly coated. If the sauce becomes too thick, add a splash of water.
   
9. Remove from heat. Serve the chicken with all remaining sauce spooned over the top.

1. Gluten-free option: Cornflour/cornstarch works well in place of flour. Browning may be a little lighter, but the finished dish still turns out great.
   
2. Soy sauce: Use light or all-purpose soy sauce. Dark soy sauce is not recommended—it will overpower the dish.
   
3. Using other proteins:
   
   • The sauce pairs well with anything that sears nicely—steaks, chops, cutlets, and more.
     
   • Keep the flour coating step.
     
   • Adjust cooking times based on the protein, adding the garlic and sauce ingredients before the meat is fully cooked so everything finishes together as the sauce reduces.
     
   • Tofu: Choose firm tofu. Slice into 0.75 cm (1/4-inch) thick pieces, dry well, oil lightly, season, and dust with flour. Crisp in an oiled pan (1 minute per side), drain on paper towels, then prepare the sauce separately using 2 tbsp (30g) butter.
     
   • Prawns/Shrimp: Use large prawns. Pat dry, dust with flour, sear 1 minute on the first side and 30 seconds on the second, then continue with Step 5.
     
   • Fish: Prepare just as you would for chicken. The sauce works especially well with inexpensive fish varieties.