Cherry Blossom Chicken Recipe

Cherry Blossom Chicken is a sweet and savory glazed chicken dish featuring tender pan-seared chicken coated in a glossy cherry sauce made with soy sauce, garlic, ginger, and honey. It’s simple, elegant, and perfect for weeknight dinners or special occasions.

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Prep Time 15

Cook Time 20

Total Time 40

Servings: 4 People

Course: Main Course

Cuisine: American Fusion, Asian-Inspired

Calories: 340

Ingredients Equipment Method Notes

Ingredients

4 pieces Boneless skinless chicken breasts Can substitute thighs
1 tablespoon Olive oil For searing
1 tablespoon Unsalted butter Adds richness
2 cloves Garlic Minced
1 teaspoon Fresh ginger Grated
1 cup Cherry preserves Or fresh pitted cherries
1/2 cup Chicken broth Low sodium preferred
2 tablespoons Soy sauce Adds umami
1 tablespoon Rice vinegar Balances sweetness
1 tablespoon Honey Optional
1 tablespoon Cornstarch For coating
1 tablespoon Water For slurry
To taste Salt For seasoning
To taste Black pepper For seasoning
1 tablespoon Sesame seeds Optional garnish
2 tablespoons Green onions Sliced

Equipment

1 Large skillet or sauté pan Heavy-bottomed preferred
1 Cutting board For prepping chicken
1 Sharp knife For trimming
1 Mixing bowl For sauce
1 Small bowl For cornstarch slurry
1 Whisk or spoon For mixing
1 Tongs For flipping chicken

Method

Step 1:

Pat chicken dry and season both sides with salt and black pepper. Lightly coat with cornstarch and shake off excess.

Step 2:

Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown. Remove and set aside.

Step 3:

Reduce heat to medium. Add garlic and ginger to the same pan and sauté for 30 seconds until fragrant.

Step 4:

Add cherry preserves, chicken broth, soy sauce, rice vinegar, and honey. Stir well and simmer for 5–7 minutes.

Step 5:

Mix cornstarch and water in a small bowl. Slowly stir into the sauce and cook for 2–3 minutes until thickened.

Step 6:

Return chicken to the skillet. Spoon sauce over the top, cover, and simmer for 6–8 minutes until fully cooked (internal temperature 165°F).

Step 7:

Let rest for 5 minutes. Garnish with sesame seeds and green onions before serving.

Notes

Chicken thighs can be used for extra juiciness.
Adjust sweetness by reducing or increasing honey.
Sauce thickens more as it cools.
Best served over jasmine rice or noodles.