Pan Seared Honey Garlic Chicken With Potato And Asian Salad

My own combination of everything as i wanted to have a healthy and light dinner. Low fat (no cooking oil used, less salt, low carb (control portion of potato))


Prep time 10 minute(s) Cook time 30 minute(s) Total time 40 minute(s) Yield 1 serving(s)

Tips

1. Use non stick pan to avoid the usage of oil.

2. Make sure to rest the chicken so that it will be moist when serve

Ingredients

Honey Garlic Chicken
1 piece chicken breast (skinless)
1 tsp salt
1 tsp black pepper
3 cloves garlic
5 cm ginger
2 tsp honey
2 slices lemon
Potato
1 whole(cut into 6 pieces) potato, boiled, skinless
Asian Salad
1 cup cabbage, finely sliced
1/4 cup carrot, finely scliced
1/2 cup cucumber/zucchini, sliced
2 tbsp vinegar
1 tsp sugar
1/2 tsp salt
1/4 whole onion, thinly sliced

Instructions

Honey garlic chicken
1

Marinate the chicken with all the ingredients for 20-30 minutes.

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2

Heat up non stick pan and cook the chicken completely.
After cooking, cover with lid and let it rest (to prevent the chicken from drying)

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Potato
1

Using the same pan after cook the chicken, put in the potatoes and cooked till golden slightly crispy on the outer part.

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Asian salad
1

Combine vinegar, salt, sugar and onion as dressing.

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2

Pour the dressing over the combined vegetables and mix.

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Assemble
1

Cut the chicken into desired size and pour over the juice came out during resting period.
Serve with salad and potato. Enjoy

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