Honey Garlic Pan-Fried Chicken Breast
蜂蜜蒜香煎鸡胸
Chicken breast marinated overnight in honey, garlic and oil, then pan-fried slowly with the lid on so it stays juicy. Use a non-stick pan and low heat, as the honey burns easily.
- 510 min
- Easy
- Kids love it
Ingredients 6
Chicken (boneless) 鸡肉200–250 g
Salt 盐to taste
Ground pepper 胡椒粉to taste
Garlic 蒜2–3 个
Honey 蜂蜜1 tbsp
Cooking oil 油to taste
Steps 5
- Step 1
Sprinkle both sides of the chicken breast with a little salt and black pepper and rub it in. Leave for about 15 minutes; cut it in two if it is very thick.
鸡胸肉两面撒少许盐和黑胡椒粉，轻轻按摩一会儿，放15分钟左右，太厚可以片成两片。
- Step 2
Chop the garlic very finely and mix it well with 1 tbsp runny honey and 2–3 tbsp olive oil (or a light-tasting oil).
大蒜剁成很细的蒜末，加1汤匙液体蜂蜜和2到3汤匙橄榄油（或味道淡的植物油），充分搅匀。
- Step 3
Spread the sauce over both sides of the chicken, wrap tightly in cling film and keep in the fridge overnight.
把酱料均匀抹在鸡胸肉两面，用保鲜膜包紧，放冰箱冷藏一晚。
- Step 4
Put the chicken and its sauce in a non-stick pan with a very little oil. Fry until golden underneath, turn it, then cover and cook on low heat, about 10 minutes in all.
不粘锅放很少的油，鸡胸肉连酱汁一起下锅，煎到底面金黄后翻面，盖上盖子小火焖煎，全程大约10分钟。
- Step 5
Cut open the thickest part to check; if it is still pink inside, cook a little longer. Slice and serve, with the pan juices for dipping.
切开最厚的地方看看，里面还是粉红色就再煎一会儿，一定要熟透。切片装盘，可以蘸锅里的酱汁吃。