Ingredients
- 4 boneless, skinless chicken breasts
- 1⁄4 cup honey
- 3 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 tablespoon cornstarch
- 1 tablespoon water
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
- Season both sides of chicken breasts with salt and pepper.
- In a bowl, whisk together honey, soy sauce, apple cider vinegar, garlic, and ginger.
- Heat olive oil in a skillet over medium-high heat.
- Sear chicken for 6–7 minutes per side until golden and cooked through. Remove from skillet.
- Pour honey garlic sauce into the same skillet and bring to a simmer.
- In a small bowl, mix cornstarch and water to make a slurry.
- Stir slurry into the sauce and cook for 2–3 minutes until thick and glossy.
- Return chicken to the skillet and spoon sauce over the top. Simmer 2–3 more minutes.
- Garnish with sesame seeds and chopped green onions. Serve hot.
Notes
- Add red pepper flakes or sriracha for extra spice.
- Use boneless thighs for a juicier variation.
- Swap chicken with tofu or tempeh for a vegetarian option.
- Use tamari or coconut aminos for a gluten-free version.
- Try adding orange juice or zest for a citrusy touch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian-Inspired
- Diet: Low Lactose
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 350
- Sugar: 13g
- Sodium: 670mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 35g
- Cholesterol: 95mg
