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))
Tips
2. Make sure to rest the chicken so that it will be moist when serve
Category
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
- 1
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Marinate the chicken with all the ingredients for 20-30 minutes.
- 2
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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)0 Comment(s)No comment yet. Be the first.
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- 1
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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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- 1
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Combine vinegar, salt, sugar and onion as dressing.
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- 2
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Pour the dressing over the combined vegetables and mix.
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- 1
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Cut the chicken into desired size and pour over the juice came out during resting period.
Serve with salad and potato. Enjoy0 Comment(s)No comment yet. Be the first.
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Recooks
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