Ingredients:

  • 1.5 lb boneless skinless chicken breasts
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp neutral oil
  • 1/3 cup honey
  • 3 tbsp soy sauce
  • 3 cloves garlic, minced
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. Slice the chicken breasts horizontally to create four thinner cutlets. Place them between two sheets of parchment paper and gently pound them to an even 1/2 inch thickness. Season both sides generously with salt and pepper.
  2. Heat oil in a large non-stick or cast-iron skillet over medium-high heat until it shimmers. Add the chicken breasts and sear for 3–5 minutes per side until a deep golden-brown crust forms. Remove chicken to a plate momentarily.
  3. Reduce heat to medium. Pour in the honey, soy sauce, rice vinegar, and minced garlic. Simmer for 1–2 minutes until the garlic is fragrant and the sauce begins to bubble.
  4. Whisk the cornstarch and cold water together to create a slurry, then stir it into the simmering sauce. Whisk constantly for 30 seconds until the sauce thickens into a velvety glaze.
  5. Return the chicken to the pan, tossing to coat thoroughly until the meat is mahogany-colored and sticky.