Pat the chicken breasts (Honey Garlic Chicken Breasts) dry with paper towels. Season with salt and pepper.
4 boneless, skinless chicken breasts (Honey Garlic Chicken Breasts), to taste Salt, to taste pepper
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F or 74°C). Remove the chicken from the skillet and set aside.
1 tablespoon olive oil, 4 boneless, skinless chicken breasts (Honey Garlic Chicken Breasts)
In the same skillet, add the minced garlic and cook for about 30 seconds to a minute, until fragrant.
3 cloves garlic, minced
Stir in the honey, soy sauce, rice vinegar, and sesame oil (if using). Bring to a simmer.
1/4 cup honey, 2 tablespoons soy sauce (low sodium preferred), 1 tablespoon rice vinegar, 1 teaspoon sesame oil (optional)
Pour in the cornstarch slurry (equal amount of cornstarch and water - mixed to a slurry). Stir constantly until the sauce thickens, about 1-2 minutes.
1 tablespoon cornstarch, 1 tablespoon water
Return the cooked chicken breasts (Honey Garlic Chicken Breasts) to the skillet. Turn to coat them evenly with the honey garlic sauce. Let the chicken simmer in the sauce for a couple of minutes, allowing the flavors to meld together.
4 boneless, skinless chicken breasts (Honey Garlic Chicken Breasts)
Garnish with sesame seeds and chopped green onions, if desired. Serve hot with rice, quinoa, or your favorite side dishes.
Sesame seeds and chopped green onions, for garnish (optional)
