Honey Garlic Chicken


  • 1 lb 
    chicken breasts/thigh, boneless/skinless
  • ¼ cup 
    all purpose flour
  • ¼ tsp. 
    powdered ginger
  • 2½ Tbsp. 
    olive oil
  • garlic cloves, minced
  • ⅓ cup 
    BeeMaid Honey
  • 1½Tbsp. 
    apple cider vinegar
  • 1 Tbsp. 
    soy sauce


If using chicken thighs, pound slightly so that they are even in thickness.  If using chicken breasts, cut in half horizontally.  Make sure chicken is dry and then sprinkle both sides of chicken with salt and pepper.
Please flour in a shallow dish. Season with powdered ginger.  Dredge chicken in the flour, coating each side.

Heat up 2 tbsp of oil in large frying pan over high heat. Place chicken in pan and fry for 2-3 minutes until a golden crust forms.  Cook other side for another 1-2 minutes. 

Turn heat down slightly to medium high.  Make some room in the pan to add the garlic and remaining oil.  Add the BeeMaid Honey, soy sauce and apple cider vinegar.  Shake pan to combine and cook for about a minute.  Sauce should thicken slightly.  Turn the chicken so that its coated in the sauce! 

Plate chicken and then drizzle over remaining sauce.