Ingredients
4 boneless, skinless chicken fillets
1/4 cup honey
1/4 cup soy sauce
1 tablespoon olive oil
1 teaspoon chili flakes
2 cloves garlic, minced
1 teaspoon ginger, grated
Salt and pepper to taste
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon sesame seeds (optional)
Chopped green onions for garnish (optional)
Directions
Preheat your oven to 400°F (200°C) and line a baking sheet with foil.
In a small bowl, whisk together the honey, soy sauce, olive oil, chili flakes, garlic, ginger, salt, and pepper.
Place the chicken fillets on the prepared baking sheet and brush them generously with the honey-soy mixture.
Bake the chicken in the preheated oven for 20-25 minutes, or until the chicken is cooked through and has a nice golden-brown color.
While the chicken is baking, mix the cornstarch and water in a small bowl to create a slurry.
Transfer the remaining honey-soy mixture to a small saucepan and bring it to a simmer over medium heat.
Stir in the cornstarch slurry and cook until the sauce thickens, about 2-3 minutes.
Once the chicken is done, remove it from the oven and brush it with the thickened sauce.
Sprinkle with sesame seeds and chopped green onions if desired, and serve hot.
Variations & Tips
For a milder version, reduce the amount of chili flakes or omit them entirely. If you have picky eaters, you can serve the sauce on the side as a dipping option. For a gluten-free version, use tamari instead of soy sauce. You can also try this recipe with chicken thighs for a juicier result or add a splash of lime juice to the sauce for a citrusy twist.