# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 1.32 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, adjusted to taste
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 and Garnish
12 - 2 tablespoons vegetable oil
13 - 2 green onions, thinly sliced
14 - 1 teaspoon toasted sesame seeds
# How to Prepare:
01 - Pat chicken breasts dry and season both sides evenly with salt and black pepper. Lightly dust each breast with cornstarch, shaking off excess.
02 - In a small bowl, whisk together honey, sriracha, soy sauce, rice vinegar, minced garlic, grated ginger if using, and lime juice until smooth. Set aside.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken breasts and cook for 4 to 5 minutes per side until golden and fully cooked. Transfer to a plate and keep warm.
04 - Reduce heat to medium. Pour the prepared glaze into the skillet and bring to a simmer, stirring occasionally until slightly thickened, about 2 to 3 minutes.
05 - Return chicken breasts to the skillet, turning to thoroughly coat with the glaze. Simmer for an additional 2 minutes until heated through and well glazed.
06 - Remove from heat, slice chicken, and plate. Drizzle with extra glaze, then garnish with sliced green onions and toasted sesame seeds before serving.
