1½ lb boneless, skinless chicken thighs or breasts

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons olive oil

1 cup honey

½ cup soy sauce

4 cloves garlic, minced

1 teaspoon fresh ginger, minced (optional)

2 tablespoons ketchup or tomato paste (optional)

1 tablespoon cornstarch mixed with 2 tablespoons water

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Season the chicken with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat and cook the chicken until golden brown and cooked through. Remove and set aside.
In the same skillet, add the minced garlic and ginger (if using) and sauté for about 30 seconds until fragrant.
Stir in the honey, soy sauce, and ketchup or tomato paste if using.
Bring the sauce to a gentle simmer, then stir in the cornstarch slurry until thickened.
Return the chicken to the skillet and toss until fully coated in the sauce.
Simmer for a few minutes until the sauce is glossy and the flavors are well combined.
Serve hot over rice, noodles, or vegetables.

Add red pepper flakes for heat.

Chicken breasts can be used for a leaner option.

A splash of rice vinegar or lime juice adds brightness.

Coating the chicken lightly in cornstarch before searing creates a crispier texture.