Ingredients:

  • 1.5 lb boneless skinless chicken breasts
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 tbsp neutral oil
  • ⅓ cup honey
  • 2 tbsp soy sauce (low sodium)
  • 1 tbsp rice vinegar
  • 4 cloves garlic, minced
  • 1 tsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. Slice each chicken breast horizontally to create two thin cutlets. Pat the meat dry with paper towels and season both sides generously with salt and pepper. Note: Dry meat sears better; moisture creates steam.
  2. In a small bowl, whisk together the honey, soy sauce, and rice vinegar. Set this aside so it's ready the moment the chicken comes out.
  3. Heat the oil in a skillet over medium high heat until it shimmers.
  4. Add the chicken cutlets without crowding the pan. Sear for 3-5 minutes per side until they develop a deep golden brown crust and reach an internal temperature of 165°F (74°C).
  5. Remove chicken to a plate and let them rest for a moment.
  6. Reduce heat to medium. Add the minced garlic to the pan and sauté for 30 seconds until fragrant and slightly softened.
  7. Pour in the honey mixture and let it bubble and reduce for 2 minutes.
  8. Stir in the cornstarch water slurry and simmer for 1 minute until the sauce is thick and velvety.
  9. Return the chicken to the pan, tossing to coat every inch in the glaze.
  10. Serve immediately over rice or steamed greens.