Ingredients:
- medium boneless, skinless chicken breasts (approx. 6 oz / 170g each)
- Tablespoons Olive Oil
- Salt and Black Pepper to taste
- cloves Fresh Garlic, finely minced
- /2 cup Honey
- /4 cup low sodium Soy Sauce
- Tablespoon Apple Cider Vinegar
- /4 cup Water or Chicken Broth
- Tablespoon Cornstarch (or Arrowroot Powder)
- teaspoon Fresh Ginger, finely grated (optional)
- teaspoon Toasted Sesame Seeds (for garnish)
- Tablespoon Chopped Fresh Parsley or Green Onion (for garnish)
Instructions:
- Pat the chicken breasts thoroughly dry with kitchen paper. Season both sides generously with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the seasoned chicken in the hot pan and sear undisturbed for 4–5 minutes per side until deeply golden brown.
- Reduce heat to medium-low. Cover the pan and cook for an additional 5–7 minutes, flipping once, until the internal temperature reaches 160°F (71°C). Remove chicken to a clean plate and loosely tent with foil to rest.
- Keep the pan drippings in the skillet. Reduce heat to low. Add the minced garlic (and grated ginger, if using) to the pan and sauté gently for about 60 seconds until fragrant.
- In a separate small bowl, whisk together the honey, soy sauce, vinegar, and water/broth. Pour this mixture into the skillet with the garlic. Bring to a gentle simmer.
- In the same small bowl used previously, whisk the cornstarch with 1 Tablespoon of cold water to create a slurry. Slowly whisk this slurry into the simmering sauce. Continue stirring constantly until the sauce thickens enough to coat the back of a spoon (about 1–2 minutes).
- Return the rested chicken breasts to the pan. Spoon the hot glaze generously over the chicken pieces until they are fully coated and glossy. Cook for 1 final minute to ensure the chicken reaches 165°F (74°C).
- Transfer chicken to serving plates, spooning extra sauce over the top. Garnish immediately with toasted sesame seeds and fresh parsley or green onion.