Pan Seared Chicken with Fig Jam & Soy Glaze - Episode 90

fig jam

🥗Healthier: fruit preserves

💰Cheaper: honey

Fruit preserves provide a similar sweetness with fewer calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos are often cheaper.

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: bone-in chicken

Thighs are often more flavorful and less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

Pat chicken thighs dry to ensure a crispy exterior.

Heat vegetable oil in a non-stick skillet over medium-high heat until hot.

Place chicken thighs skin side down into the hot oil and listen for the sizzle.

Cook chicken until golden brown, flipping a couple of times for even cooking.

Remove chicken from the skillet and place on a plate lined with paper towels to absorb excess oil.

Remove excess oil from the skillet, leaving a little for the sauce.

Add onions and garlic to the skillet; sauté until onions start to caramelize.

Add soy sauce, balsamic vinegar, fig preserves, and Dijon mustard to the skillet; stir to combine.

Add 1/4 cup of water to the sauce to adjust thickness, stirring well.

Return chicken thighs to the skillet, skin side up, and spoon sauce over them.

Optionally, add freshly cracked black pepper to taste.

Garnish with green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens