Blue Ridge Honey Garlic Chicken Breast

This Asian-inspired chicken breast recipe combines soy sauce, rice wine vinegar, mirin, honey & garlic with the rich sweetness of Nate's Blue Ridge Honey Rub for an East-meets-South flavor bomb!

INGREDIENTS:
2 Boneless Skinless Chicken Breasts
1/2 Cup Flour
2 TBSP Corn Starch
2 TBSP Blue Ridge Honey
2 TBSP Butter
2 TBSP Olive Oil
2 Garlic Cloves
1 1/2 TBSP Rice Wine Vinegar
1 TBSP Soy Sauce
1 TBSP Mirin
1/3 Cup Honey

DIRECTIONS:

• Whisk flour, corn start, and Blue Ridge Honey together in a shallow dish.
• Cut chicken breasts through the middle, so you have 4 filets.
• Pound filets until they are a uniform thickness.
• Dredge all 4 filets through the flour mixture, and set aside.

• In another bowl, mix garlic, vinegar, soy sauce, mirin, and honey.
• In a large skillet (preferably cast iron) melt butter and add olive oil at medium/high heat.
• When the butter/olive oil mixture reaches about 375 degrees, add chicken breasts and sear for about 2-3 minutes.
• Turn breasts over and sear for another minute or so until both sides are golden brown. Lower heat to medium/low.

• Add sauce and simmer chicken breasts until they reach 165 degrees internal temperature. (Sauce will thicken as it cooks.)

• Serve with rice.

For different variations, try using Blue Ridge Hot Honey and adding red pepper flakes to the liquid mixture.  You can even kick it up a little bit by adding Spicy Honey Chili Crisp from another local Asheville, NC favorite of mine, Spice Witch.