Honey Chicken

Tried a variation on this from NYT https://cooking.nytimes.com/recipes/1025319-honey-garlic-chicken. Had to sub out the soy sauce for legume allergies in the family and used miyoko's vegan butter to avoid lactose and soy. 

Mix in a small cup: 

3 TB water

2 TB honey

1 tsp salt 

In another cup, combine 2 TB apple cider vinegar, 4 cloves garlic chopped, 2 TB miyoko's butter 

Use a meat hammer to pound ~1 lb chicken breasts to uniform thickness (so it will cook at the same time as the other pieces) 

In hot pan, add oil. Fry the chicken about 5 minutes until golden on one side. Flip over, continue cooking until golden on both sides. 

Remove chicken from the pan. Pour the honey-water into the pan, delgaze the pan. Now add the garlic mixture and simmer, reducing the sauce and gently cooking the garlic. 

Return the chicken to the pan and coat in the sauce. 

Serve with crusty bread or rice or mashed potatoes to scoop up the sauce!