Ingredients:

  • 4 boneless, skinless chicken breasts (6-8 oz / 170-225g each)
  • 1 tablespoon olive oil (15ml)
  • 1/2 teaspoon salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 1/4 cup honey (85g)
  • 2 tablespoons soy sauce (30ml), low sodium preferred
  • 2 cloves garlic, minced (approx. 1 teaspoon)
  • 1 tablespoon rice vinegar (15ml) OR apple cider vinegar
  • 1 teaspoon cornstarch (5g)
  • 1 tablespoon water (15ml)
  • 1/4 teaspoon red pepper flakes (1.25ml), optional

Instructions:

  1. Pat chicken breasts dry with paper towels and season with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-7 minutes per side, until golden brown and cooked through. Reduce heat if browning too quickly.
  3. Use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C).
  4. While the chicken cooks, whisk together honey, soy sauce, minced garlic, rice vinegar (or apple cider vinegar), cornstarch, water, and red pepper flakes (if using) in a small bowl.
  5. Reduce heat to medium-low. Pour the honey-garlic glaze over the cooked chicken breasts in the skillet.
  6. Simmer for 2-3 minutes, turning the chicken occasionally, until the glaze thickens and coats the chicken. Avoid overcooking the chicken.
  7. Remove chicken from the skillet and serve immediately. Garnish with sesame seeds and chopped green onions (optional).