Ingredients:

  • 1.5 lb boneless skinless chicken breasts
  • 2 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp vegetable oil
  • 1/3 cup honey
  • 2 tbsp soy sauce
  • 3 cloves garlic, minced
  • 1 tbsp apple cider vinegar
  • 1 tsp cornstarch
  • 1 tbsp water

Instructions:

  1. Place the chicken breasts flat on a cutting board and slice horizontally through the middle to create thinner cutlets.
  2. Season the chicken with salt and pepper, then lightly dredge in flour, shaking off any excess.
  3. Heat vegetable oil in a large non-stick or cast-iron skillet over medium-high heat. Add chicken and cook for 3-5 minutes per side until a mahogany-colored crust forms. Remove chicken and set aside.
  4. Lower heat to medium. Add minced garlic and sauté for 30 seconds until fragrant.
  5. Stir in honey, soy sauce, and apple cider vinegar. Once bubbling, whisk in the cornstarch slurry (cornstarch mixed with water).
  6. Simmer for 1-2 minutes until the sauce thickens into a glossy glaze.
  7. Return the chicken to the pan and toss quickly to coat every piece in the glaze. Remove from heat immediately.