Chicken Breast Steak with Sweet Soy–Maple Sauce
Ingredients
Chicken Steaks
- 2 chicken breasts about 250 g each
- Salt & pepper
- 1 tbsp oil for searing both (used pure olive oil)
- 30 g butter per pan or 30 g total if cooked together
Pan-Seared Vegetables
- 12 whole garlic cloves
- 10 pieces spring onion whites 7 cm each (Leeks can be used as a substitute)
- 1/2 tbsp oil
- Pinch of salt
Sweet Soy–Maple Sauce Mix
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tsp lemon juice
- 100 ml water
- 1 tsp minced garlic
- 1 tsp dried thyme optional
- ½ Cheongyang chili sliced (optional)
For the Onions
- ¼ onion thinly sliced (a generous handful)
Instructions
Make the Sauce Mix (first)
- In a bowl combine : water, soy sauce, maple syrup, lemon juice, minced garlic, thyme, and sliced chili.
- Set aside.
Prepare the Chicken
- Pat both chicken breasts dry.
- Season lightly with salt and pepper on both sides.
- Pound the thick side so they cook evenly.
Sear & Baste the Chicken
- Heat oil in a pan.
- Place the chicken skin-side down and cook on low heat for about 10 minutes, until the skin is crispy and the sides are about 80% cooked.
- Add 30 g butter, flip, and baste for 2–3 minutes.
- Remove the chicken and rest for 10 minutes.
Cook the Sweet Soy–Maple Onion Sauce
- With the heat still on, pour the prepared sauce mix into the chicken pan.
- Immediately add the sliced onions.
- Cook until the onions are soft, translucent, and glossy, and the sauce reduces to a light glaze.
Pan-sear the vegetables (separate pan while you cook the sauce)
- Heat oil in a clean pan.
- Add garlic cloves and spring onion whites together.
- Sear on medium heat until the outsides are deep golden brown.
- Season with a pinch of salt.
- Leeks can be used as a substitute.
Serve
- Serve both chicken breasts with the sweet soy–maple onion sauce
- and the pan-seared garlic + spring onions on the side.
- Perfect with mashed potatoes or keep it clean and high-protein.