Garlic Chicken Breast Recipes You’ll Love

BySally
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Garlic Chicken Breast Recipes You’ll Love

What is Honey Garlic Chicken Breast?

Are you searching for a weeknight dinner that’s both incredibly easy and undeniably delicious? A dish that transforms simple chicken breasts into melt-in-your-mouth tender pieces coated in a flavor-packed, sticky glaze? If the answer is a resounding yes, then you’ve landed on the perfect recipe! Honey garlic chicken breast is a universally loved dish for a reason. It strikes a perfect balance between sweet and savory, with the pungent kick of garlic playing harmoniously with the natural sweetness of honey. This recipe is designed to be straightforward, allowing even novice cooks to achieve restaurant-quality results in their own kitchen. We’re talking tender, juicy chicken breasts, pan-seared to a beautiful golden-brown, then simmered in a luscious, glossy honey garlic sauce that clings to every bite. It’s the kind of meal that satisfies cravings, impresses guests, and becomes a recurring favorite on your dinner rotation. Get ready to discover a chicken recipe that will have your family asking for seconds!

Ingredients for Perfect Honey Garlic Chicken Breast

The beauty of this honey garlic chicken breast recipe lies in its simplicity, relying on pantry staples to create an explosive flavor profile. Here’s what you’ll need:

Chicken Breast: The Star of the Show

  • 4 boneless, skinless chicken breasts (about 6-8 oz each): Choose breasts that are roughly the same thickness for even cooking. If they are very thick, you can pound them slightly to an even thickness of about ¾ inch. This ensures they cook through without drying out.

The Alluring Honey Garlic Sauce

  • ¼ cup honey: The quintessential sweetener. Use a good quality honey for the best flavor. Raw or local honey can add subtle floral notes.
  • ¼ cup soy sauce: Provides the salty, umami depth. For a gluten-free option, use tamari or coconut aminos.
  • 4-5 cloves garlic, minced: Freshly minced garlic is non-negotiable here for that potent punch. Adjust to your garlic preference! You can also use pre-minced garlic if time is of the essence.
  • 1 tablespoon olive oil or vegetable oil: For searing the chicken and sautéing the garlic.
  • 1 tablespoon unsalted butter: Adds richness and a glossy sheen to the sauce.
  • 1 teaspoon cornstarch (optional, for thickening): Whisked with 1 tablespoon of water to create a slurry. This ensures the sauce coats the chicken beautifully.
  • Pinch of red pepper flakes (optional): For a hint of heat to balance the sweetness.

Optional Enhancements for Extra Zing

  • Freshly ground black pepper: To taste.
  • Sesame seeds and sliced green onions: For garnishing, adding texture and a fresh, vibrant finish.

Timing is Everything: Prep, Cook, and Total Time

Prep time:
10 minutes
Cook time:
20 minutes
Total time:
30 minutes
Servings:
4

This recipe is a true weeknight warrior! Most pasta dishes or simple stir-fries take around this long, but the resulting flavor complexity of this honey garlic chicken often leads people to believe it’s a more involved process. The quick prep and relatively short cook time make it an ideal candidate for busy evenings when you crave something homemade and satisfying without spending hours in the kitchen.

Tender, golden-brown chicken breasts coated in a glossy honey garlic sauce.

Step-by-Step Instructions for Gourmet Results

Let’s get cooking! Follow these simple steps to create your best honey garlic chicken breast yet.

Step 1: Prepare the Chicken

Pat your chicken breasts completely dry with paper towels. This is a crucial step for achieving a beautiful sear. Season both sides generously with salt and freshly ground black pepper. If your chicken breasts are uneven in thickness, you can butterfly them or pound them to an even ¾-inch thickness using a meat mallet or the bottom of a heavy pan. This ensures they cook evenly.

Step 2: Whisk Up the Magic Sauce

In a medium bowl, whisk together the honey, soy sauce, minced garlic, and optional red pepper flakes. If you plan to thicken the sauce, mix the cornstarch with 1 tablespoon of water in a small separate bowl to create a slurry. Set both aside.

Step 3: Sear to Golden Perfection

Heat the olive oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken breasts. Sear for about 4-5 minutes per side, until they are golden brown and have developed a nice crust. Do not overcrowd the pan; cook in batches if necessary.

Step 4: Simmer and Glaze

Reduce the heat to medium-low. Add the butter to the skillet and let it melt. Pour the prepared honey garlic sauce over the chicken. Bring the sauce to a gentle simmer. If using the cornstarch slurry, whisk it into the sauce now. Allow the sauce to bubble and thicken for about 3-5 minutes, basting the chicken with the sauce as it cooks. The chicken should be cooked through, reaching an internal temperature of 165°F (74°C).

Step 5: Rest and Serve

Once the chicken is cooked and coated in the glossy glaze, remove the skillet from the heat. Let the chicken rest in the pan for 5 minutes. This allows the juices to redistribute, ensuring maximum tenderness. Serve the chicken breast whole or sliced, spooning extra honey garlic sauce over the top. Garnish with sesame seeds and fresh sliced green onions, if desired, for an extra pop of flavor and visual appeal.

Nutritional Information: A Glance

While precise nutritional values can vary based on exact ingredient amounts and brands used, a typical serving of this Honey Garlic Chicken Breast (approximately ¼ of the recipe without major sides) offers:

  • Calories: ~350-450 kcal
  • Protein: ~30-40g
  • Fat: ~10-15g
  • Carbohydrates: ~20-30g (largely from honey)
  • Sodium: Varies based on soy sauce used.

Note: These are estimates. For precise calculations, use a nutritional calculator with your specific ingredients.

Healthier Alternatives for a Lighter Bite

Looking to make this delicious dish even lighter without sacrificing flavor? Here are a few swaps:

  • Reduce Honey: For a less sweet, lower-sugar version, decrease the honey by a tablespoon or two and slightly increase the soy sauce or add a touch of apple cider vinegar for tang.
  • Low-Sodium Soy Sauce/Tamari: Opt for low-sodium soy sauce or tamari to significantly cut down on sodium intake. Coconut aminos are also a great, lower-sodium alternative.
  • Thicker Chicken: Instead of pounding thin, consider chicken tenderloins, which cook very quickly.
  • Bake Instead of Pan-Sear: For a leaner preparation, you can skip the searing. Toss the chicken with the sauce ingredients (minus butter and cornstarch slurry initially) and bake on a lined baking sheet at 400°F (200°C) for 20-25 minutes, or until cooked through. You can then broil for a few minutes to achieve some caramelization.
  • Add More Veggies: Bulk up the meal with fiber and nutrients by tossing broccoli florets, bell pepper strips, or snap peas into the pan during the last few minutes of cooking, or serve the chicken alongside a large salad.

Serving Suggestions: Elevate Your Meal

This versatile honey garlic chicken breast pairs beautifully with a wide array of sides. Consider:

  • Steamed Rice: White, brown, jasmine, or basmati rice are perfect for soaking up that luscious sauce.
  • Quinoa or Cauliflower Rice: For a healthier, lower-carb option.
  • Roasted Vegetables: Broccoli, asparagus, Brussels sprouts, or green beans complement the rich flavor.
  • Simple Salad: A crisp, fresh salad provides a refreshing counterpoint.
  • Noodles: Serve over egg noodles, ramen, or even spaghetti for a more substantial meal.

Common Mistakes to Avoid

To ensure your honey garlic chicken is perfect every time, keep these tips in mind:

  • Overcrowding the Pan: This leads to steaming instead of searing, preventing that desirable golden crust. Cook chicken in batches if needed.
  • Not Patting Chicken Dry: Moisture is the enemy of a good sear. Ensure chicken breasts are thoroughly dried.
  • Burning the Garlic: Add your minced garlic when the sauce ingredients are in the pan, and simmer gently to avoid burning, which can make it bitter.
  • Overcooking the Chicken: Chicken breasts cook quickly. Use an instant-read thermometer to check for an internal temperature of 165°F (74°C).
  • Not Resting the Chicken: Allowing the chicken to rest for a few minutes after cooking helps retain its juices for a more tender result.

Storing Your Delicious Leftovers

Leftover honey garlic chicken breast is a culinary treasure! Once cooled, store the chicken and any remaining sauce in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or chicken broth if the sauce has thickened too much. It’s also fantastic in sandwiches, salads, or stir-fries.

Close-up of honey garlic chicken breast being glazed in a skillet.

Frequently Asked Questions About Honey Garlic Chicken Breast

***What is the best type of honey to use?***

Any liquid honey will work well. Mild honeys like clover or wildflower are excellent choices as they won’t overpower the garlic flavor. Darker, stronger honeys can add a more robust flavor profile if that’s what you prefer.

***Can I use chicken thighs instead of breasts?***

Absolutely! Boneless, skinless chicken thighs are often more forgiving and can be slightly more flavorful. They may require a few extra minutes of cooking time to reach an internal temperature of 165°F (74°C).

***My sauce isn’t thickening, what should I do?***

If your sauce isn’t as thick as you’d like, you can make another cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and whisk it into the simmering sauce. Let it cook for another minute or two until it reaches your desired consistency. Be careful not to add too much at once.

***Can I make this recipe spicier?***

Yes! Increase the red pepper flakes for more heat, or add a dash of sriracha or your favorite chili sauce to the sauce mixture before simmering.

***How can I make this dish ahead of time?***

You can prepare the sauce ahead of time and store it in the refrigerator. However, it’s best to cook and glaze the chicken just before serving for optimal texture and flavor.

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Honey Garlic Chicken Breasts

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Tender, golden-brown chicken breasts simmered in a rich, sticky, and flavorful honey garlic sauce. This easy and delicious recipe is perfect for a quick weeknight dinner or a special meal.

  • Author: Chef Sally

Ingredients

Scale
  • 1 tbspolive oil2 tbspbutter, divided1lb boneless, skinless chicken breasts1/4 cupall-purpose flour6cloves garlic, thinly sliced1/4 cupsoy sauce1 tbspseasoned rice vinegar1/3 cuphoneyKosher salt, to tasteFreshly cracked black pepper, to tasteGreen onions, thinly sliced, for garnish
  • 2 tbspbutter, divided1lb boneless, skinless chicken breasts1/4 cupall-purpose flour6cloves garlic, thinly sliced1/4 cupsoy sauce1 tbspseasoned rice vinegar1/3 cuphoneyKosher salt, to tasteFreshly cracked black pepper, to tasteGreen onions, thinly sliced, for garnish
  • 1lb boneless, skinless chicken breasts1/4 cupall-purpose flour6cloves garlic, thinly sliced1/4 cupsoy sauce1 tbspseasoned rice vinegar1/3 cuphoneyKosher salt, to tasteFreshly cracked black pepper, to tasteGreen onions, thinly sliced, for garnish
  • 1/4 cupall-purpose flour6cloves garlic, thinly sliced1/4 cupsoy sauce1 tbspseasoned rice vinegar1/3 cuphoneyKosher salt, to tasteFreshly cracked black pepper, to tasteGreen onions, thinly sliced, for garnish
  • 6cloves garlic, thinly sliced1/4 cupsoy sauce1 tbspseasoned rice vinegar1/3 cuphoneyKosher salt, to tasteFreshly cracked black pepper, to tasteGreen onions, thinly sliced, for garnish
  • 1/4 cupsoy sauce1 tbspseasoned rice vinegar1/3 cuphoneyKosher salt, to tasteFreshly cracked black pepper, to tasteGreen onions, thinly sliced, for garnish
  • 1 tbspseasoned rice vinegar1/3 cuphoneyKosher salt, to tasteFreshly cracked black pepper, to tasteGreen onions, thinly sliced, for garnish
  • 1/3 cuphoneyKosher salt, to tasteFreshly cracked black pepper, to tasteGreen onions, thinly sliced, for garnish
  • Kosher salt, to tasteFreshly cracked black pepper, to tasteGreen onions, thinly sliced, for garnish
  • Freshly cracked black pepper, to tasteGreen onions, thinly sliced, for garnish
  • Green onions, thinly sliced, for garnish

Instructions

  1. 1️⃣Prepare the Cooking Base:
  2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large frying pan over medium to medium-high heat.2️⃣Prepare the Chicken:Slice the chicken breasts in half lengthwise to create four thinner pieces.Season both sides of each piece with kosher salt and freshly cracked black pepper.Dredge the chicken in all-purpose flour, coating evenly and shaking off excess.3️⃣Cook the Chicken:Add the floured chicken to the heated pan.Cook for 4-5 minutes per side until golden brown and almost fully cooked (internal temperature of 160°F).Remove the chicken from the pan and set aside, reserving any juices.4️⃣Make the Sauce:In the same pan, melt the remaining tablespoon of butter over medium-low heat.Add the sliced garlic and stir constantly for 30-60 seconds, just until fragrant (avoid browning the garlic).5️⃣Deglaze and Finish the Sauce:Pour in the soy sauce and seasoned rice vinegar, scraping up any browned bits from the bottom of the pan.Stir in the honey, a few cracks of black pepper, and a pinch of salt.Let the sauce simmer on medium-low heat for 4-5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.6️⃣Combine and Warm:Return the chicken and any reserved juices to the pan.Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
  3. 2️⃣Prepare the Chicken:Slice the chicken breasts in half lengthwise to create four thinner pieces.Season both sides of each piece with kosher salt and freshly cracked black pepper.Dredge the chicken in all-purpose flour, coating evenly and shaking off excess.3️⃣Cook the Chicken:Add the floured chicken to the heated pan.Cook for 4-5 minutes per side until golden brown and almost fully cooked (internal temperature of 160°F).Remove the chicken from the pan and set aside, reserving any juices.4️⃣Make the Sauce:In the same pan, melt the remaining tablespoon of butter over medium-low heat.Add the sliced garlic and stir constantly for 30-60 seconds, just until fragrant (avoid browning the garlic).5️⃣Deglaze and Finish the Sauce:Pour in the soy sauce and seasoned rice vinegar, scraping up any browned bits from the bottom of the pan.Stir in the honey, a few cracks of black pepper, and a pinch of salt.Let the sauce simmer on medium-low heat for 4-5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.6️⃣Combine and Warm:Return the chicken and any reserved juices to the pan.Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
  4. Slice the chicken breasts in half lengthwise to create four thinner pieces.
  5. Season both sides of each piece with kosher salt and freshly cracked black pepper.Dredge the chicken in all-purpose flour, coating evenly and shaking off excess.3️⃣Cook the Chicken:Add the floured chicken to the heated pan.Cook for 4-5 minutes per side until golden brown and almost fully cooked (internal temperature of 160°F).Remove the chicken from the pan and set aside, reserving any juices.4️⃣Make the Sauce:In the same pan, melt the remaining tablespoon of butter over medium-low heat.Add the sliced garlic and stir constantly for 30-60 seconds, just until fragrant (avoid browning the garlic).5️⃣Deglaze and Finish the Sauce:Pour in the soy sauce and seasoned rice vinegar, scraping up any browned bits from the bottom of the pan.Stir in the honey, a few cracks of black pepper, and a pinch of salt.Let the sauce simmer on medium-low heat for 4-5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.6️⃣Combine and Warm:Return the chicken and any reserved juices to the pan.Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
  6. Dredge the chicken in all-purpose flour, coating evenly and shaking off excess.3️⃣Cook the Chicken:Add the floured chicken to the heated pan.Cook for 4-5 minutes per side until golden brown and almost fully cooked (internal temperature of 160°F).Remove the chicken from the pan and set aside, reserving any juices.4️⃣Make the Sauce:In the same pan, melt the remaining tablespoon of butter over medium-low heat.Add the sliced garlic and stir constantly for 30-60 seconds, just until fragrant (avoid browning the garlic).5️⃣Deglaze and Finish the Sauce:Pour in the soy sauce and seasoned rice vinegar, scraping up any browned bits from the bottom of the pan.Stir in the honey, a few cracks of black pepper, and a pinch of salt.Let the sauce simmer on medium-low heat for 4-5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.6️⃣Combine and Warm:Return the chicken and any reserved juices to the pan.Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
  7. 3️⃣Cook the Chicken:
  8. Add the floured chicken to the heated pan.Cook for 4-5 minutes per side until golden brown and almost fully cooked (internal temperature of 160°F).Remove the chicken from the pan and set aside, reserving any juices.4️⃣Make the Sauce:In the same pan, melt the remaining tablespoon of butter over medium-low heat.Add the sliced garlic and stir constantly for 30-60 seconds, just until fragrant (avoid browning the garlic).5️⃣Deglaze and Finish the Sauce:Pour in the soy sauce and seasoned rice vinegar, scraping up any browned bits from the bottom of the pan.Stir in the honey, a few cracks of black pepper, and a pinch of salt.Let the sauce simmer on medium-low heat for 4-5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.6️⃣Combine and Warm:Return the chicken and any reserved juices to the pan.Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
  9. Cook for 4-5 minutes per side until golden brown and almost fully cooked (internal temperature of 160°F).Remove the chicken from the pan and set aside, reserving any juices.4️⃣Make the Sauce:In the same pan, melt the remaining tablespoon of butter over medium-low heat.Add the sliced garlic and stir constantly for 30-60 seconds, just until fragrant (avoid browning the garlic).5️⃣Deglaze and Finish the Sauce:Pour in the soy sauce and seasoned rice vinegar, scraping up any browned bits from the bottom of the pan.Stir in the honey, a few cracks of black pepper, and a pinch of salt.Let the sauce simmer on medium-low heat for 4-5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.6️⃣Combine and Warm:Return the chicken and any reserved juices to the pan.Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
  10. Remove the chicken from the pan and set aside, reserving any juices.
  11. 4️⃣Make the Sauce:In the same pan, melt the remaining tablespoon of butter over medium-low heat.Add the sliced garlic and stir constantly for 30-60 seconds, just until fragrant (avoid browning the garlic).5️⃣Deglaze and Finish the Sauce:Pour in the soy sauce and seasoned rice vinegar, scraping up any browned bits from the bottom of the pan.Stir in the honey, a few cracks of black pepper, and a pinch of salt.Let the sauce simmer on medium-low heat for 4-5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.6️⃣Combine and Warm:Return the chicken and any reserved juices to the pan.Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
  12. In the same pan, melt the remaining tablespoon of butter over medium-low heat.Add the sliced garlic and stir constantly for 30-60 seconds, just until fragrant (avoid browning the garlic).5️⃣Deglaze and Finish the Sauce:Pour in the soy sauce and seasoned rice vinegar, scraping up any browned bits from the bottom of the pan.Stir in the honey, a few cracks of black pepper, and a pinch of salt.Let the sauce simmer on medium-low heat for 4-5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.6️⃣Combine and Warm:Return the chicken and any reserved juices to the pan.Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
  13. Add the sliced garlic and stir constantly for 30-60 seconds, just until fragrant (avoid browning the garlic).
  14. 5️⃣Deglaze and Finish the Sauce:Pour in the soy sauce and seasoned rice vinegar, scraping up any browned bits from the bottom of the pan.Stir in the honey, a few cracks of black pepper, and a pinch of salt.Let the sauce simmer on medium-low heat for 4-5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.6️⃣Combine and Warm:Return the chicken and any reserved juices to the pan.Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
  15. Pour in the soy sauce and seasoned rice vinegar, scraping up any browned bits from the bottom of the pan.Stir in the honey, a few cracks of black pepper, and a pinch of salt.Let the sauce simmer on medium-low heat for 4-5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.6️⃣Combine and Warm:Return the chicken and any reserved juices to the pan.Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
  16. Stir in the honey, a few cracks of black pepper, and a pinch of salt.
  17. Let the sauce simmer on medium-low heat for 4-5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.6️⃣Combine and Warm:Return the chicken and any reserved juices to the pan.Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
  18. 6️⃣Combine and Warm:Return the chicken and any reserved juices to the pan.Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
  19. Return the chicken and any reserved juices to the pan.
  20. Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
  21. 7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
  22. Plate the chicken, drizzling extra sauce over the top.
  23. Garnish with thinly sliced green onions for freshness and a pop of color.

Notes

Customize:Add a pinch of red pepper flakes to the sauce for a spicy kick.Storage:Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.Short on Time?Use pre-minced garlic or garlic paste to save a few minutes.
Storage:Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.Short on Time?Use pre-minced garlic or garlic paste to save a few minutes.
Short on Time?Use pre-minced garlic or garlic paste to save a few minutes.

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