Pan-Seared Chicken with Spicy Carb-Dumping Sauce

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A flavorful pan-seared chicken dish inspired by a carb dumping fuel overflow concept, featuring a spicy, tangy sauce that balances richness with brightness. This Asian-inspired New Year's recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Asian cuisine 320 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
3 tbsp olive oil
4 minced garlic cloves
1 tsp red chili flakes
3 tbsp soy sauce
2 tbsp honey
1 tbsp rice vinegar
1/4 cup water
1 tsp cornstarch
2 sliced green onions
to taste salt
to taste black pepper

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Instructions

Step 1: Pat dry 4 boneless skinless chicken breasts (6 oz each) and season both sides with salt and black pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat.
Step 2: Place chicken breasts into the skillet and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside.
Step 3: Lower heat to medium, add 4 minced garlic cloves and 1 tsp red chili flakes to the skillet, sauté for 30 seconds until fragrant but not burnt.
Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, and 1/4 cup water with 1 tsp cornstarch until smooth.
Step 5: Pour the sauce mixture into the skillet, stirring constantly. Cook for 2-3 minutes until the sauce thickens and coats the back of a spoon.
Step 6: Return chicken breasts to the skillet and spoon sauce over them, cooking for an additional 1 minute to meld flavors.
Step 7: Garnish with 2 sliced green onions before serving warm with steamed rice or vegetables.