Asian Essentials: Braised Honey Chicken

Andy Anderson !


This recipe is a combination of two cultures: Chinese & Taiwanese. It has several layers of flavor, and both a sweet and sour influence on your palette (combining several flavors in a single recipe is fundamental in Asian cooking).

The good news is that I’ve eliminated the wok… just a good sauté pan, or cast iron skillet will do nicely.

It’s quick, uses simple ingredients, and is so yummy.

So, you ready… Let’s get into the kitchen.


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10 Min
10 Min
Stove Top




  • 1/4 c
    tamari sauce
  • 1/4 c
    rice vinegar, unseasoned
  • 2 Tbsp
    fresh clover honey
  • 1 Tbsp
    sherry, dry variety

  • 2 Tbsp
    toasted sesame oil
  • ·
    black pepper, freshly ground, to taste
  • 2 medium
    chicken breasts, boneless, skinless, cut into bite sized pieces
  • 4 clove
    garlic, minced
  • 6 slice
    ginger, thin slices, about an inch long
  • 1/2 c
    chicken stock, not broth

  • ·
    long-grained white rice, for serving
  • ·
    scallions, chopped, for garnish
  • ·
    toasted cashews, for garnish

How to Make Asian Essentials: Braised Honey Chicken


  3. Gather your ingredients (mise en place).
  4. Chef's Note: Because everything happens very quickly in this recipe, it's important that you have all your ingredients at hand.

    That's not being pretentious... that's being smart.
  5. Combine all the ingredients for the braising liquid into a small bowl, and reserve.
  6. Chef’s Note: If you want it a bit sweeter, you can add a bit more honey.
  8. Gather your ingredients (mise en place).
  9. Sprinkle the chicken with black pepper.
  10. Heat a heavy-bottomed pan over medium-high heat.
  11. Chef’s Note: I found that a cast-iron skillet works very well for this recipe.
  12. When the pan gets hot, add the sesame oil, and swirl to coat the bottom of the pan.
  13. Add the chicken to the pan.
  14. Stir-fry until the surface of the chicken in no longer pink, about 2 minutes.
  15. Chef's Note: Remove the chicken from the pan, and then add to the reserved braising liquid.
  16. Add the garlic, and ginger to the pan, and stir-fry for 30 seconds, no longer.
  17. Add the chicken with the reserved braising liquid, and stir-fry for an additional minute.
  18. Chef’s Tip: Make sure that the chicken is thoroughly coated with the braising liquid.
  19. Add the chicken stock, and stir-fry until the chicken is cooked through, about 3 – 4 additional minutes.
  21. Serve over rice, and garnish with some toasted cashews, and chopped scallions. Enjoy.
  22. Keep the faith, and keep cooking.

Printable Recipe Card

About Asian Essentials: Braised Honey Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Dietary Needs: Low Fat
Other Tags: Quick & Easy Heirloom
Hashtag: #fusion

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