Ingredients:

  • 4 (6 oz / 170 g) boneless skinless chicken breasts
  • 2 tbsp (30 ml) olive oil
  • 1/2 tsp (3 g) salt
  • 1/4 tsp (1 g) black pepper
  • 1/3 cup (110 g) honey
  • 2 tbsp (30 ml) soy sauce
  • 3 cloves (15 g) garlic, minced
  • 1 tbsp (15 ml) rice vinegar
  • 1 tsp (5 g) cornstarch
  • 1 tbsp (15 ml) cold water

Instructions:

  1. Slice each chicken breast in half lengthwise (butterfly style) to create four thinner cutlets.
  2. Pat the chicken completely dry with paper towels and season both sides generously with salt and pepper.
  3. Heat olive oil in a large skillet over medium-high heat until shimmering.
  4. Sear chicken for 3–5 minutes per side without moving them, until a deep mahogany-colored crust develops. Remove chicken from pan and set aside.
  5. Reduce heat to medium. Add minced garlic and sauté for 30 seconds until fragrant.
  6. Stir in honey, soy sauce, and rice vinegar. Simmer for 2 minutes.
  7. Whisk in the cornstarch slurry (cornstarch dissolved in cold water). Stir constantly for 1 minute until the sauce becomes a thick, glossy syrup.
  8. Return the chicken to the pan, tossing to coat every inch of the meat in the sticky glaze.