Juicy pan-seared chicken breasts finished in a sweet and savory soy ginger glaze made in one skillet.

Scale

4 boneless skinless chicken breasts

1 tbsp olive oil

1/4 cup low-sodium soy sauce

2 tbsp honey

1 tbsp fresh ginger, grated

2 cloves garlic, minced

1 tbsp rice vinegar

1 tsp cornstarch

1 tbsp water

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1. Pat the chicken breasts dry and season lightly with salt and pepper.

2. Heat olive oil in a 12-inch skillet over medium heat. Add chicken and cook 6 minutes per side, until golden and cooked through. Remove to a plate.

3. In a small bowl, whisk soy sauce, honey, ginger, garlic, rice vinegar, cornstarch, and water until smooth.

4. Pour the glaze into the same skillet and bring to a gentle simmer, stirring constantly.

5. Cook 2-3 minutes until the sauce thickens slightly.

6. Return chicken to the skillet and spoon glaze over the top, cooking 1-2 minutes to coat evenly.

Grate the ginger finely for the smoothest glaze texture.