Sautéed Chicken with Honey-Ginger Glaze and Toasted Sesame

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Cooked in a sweet and savory honey-ginger glaze, finished with toasted sesame seeds for a nutty crunch. This Asian-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 2 Asian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts and season with 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add the chicken breasts and cook for 5-6 minutes per side, until golden brown and cooked through, flipping once. Remove chicken and set aside.
  3. Step 3: Reduce heat to medium and add 1 tbsp minced fresh ginger and 3 minced garlic cloves to the skillet, stirring for 30 seconds until fragrant but not browned.
  4. Step 4: Stir in 3 tbsp honey and 2 tbsp soy sauce, simmering for 2-3 minutes until the sauce thickens and coats the back of a spoon.
  5. Step 5: Return chicken to the skillet and spoon the honey-ginger glaze over each piece, cooking for 1 more minute to warm through.
  6. Step 6: Transfer chicken to plates and sprinkle 1 tbsp toasted sesame seeds evenly over the top before serving.

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