Tender chicken breasts sautéed and glazed with honey, sriracha, garlic, and a touch of lime for a zesty finish.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 1.3 lbs)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 2 tablespoons cornstarch
→ Glaze
05 - 1/3 cup honey
06 - 2 to 3 tablespoons sriracha sauce, adjust to preference
07 - 2 tablespoons soy sauce
08 - 1 tablespoon rice vinegar
09 - 2 cloves garlic, minced
10 - 1 tablespoon fresh ginger, grated (optional)
11 - 1 tablespoon lime juice
→ For Cooking
12 - 2 tablespoons vegetable oil
13 - 2 green onions, sliced for garnish
14 - 1 teaspoon toasted sesame seeds for garnish
# Directions:
01 - Pat chicken breasts dry and season evenly with salt and black pepper. Lightly dredge each breast in cornstarch, shaking off any excess.
02 - In a small bowl, whisk together honey, sriracha, soy sauce, rice vinegar, garlic, ginger if using, and lime juice until smooth. Set aside.
03 - Heat vegetable oil in a large skillet over medium-high heat. Cook chicken breasts 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
04 - Reduce skillet heat to medium. Pour prepared glaze into the skillet, simmering and stirring occasionally until slightly thickened, about 2 to 3 minutes.
05 - Return chicken breasts to skillet, turning to coat each piece generously in glaze. Simmer for 2 additional minutes until heated through and well glazed.
06 - Remove from heat, slice chicken, and drizzle with extra glaze. Garnish with sliced green onions and toasted sesame seeds before serving.
