Gochujang Honey Glazed Chicken Breast

Pat the chicken breasts dry with a paper towel.

Slice each breast in half horizontally to create thin pieces.

Lightly coat the chicken slices with cornstarch, then shake off any excess.

Heat 1 tbsp of vegetable oil in a skillet over medium-high heat.

Sear the chicken breasts for 2-3 minutes per side until golden brown. Remove and set aside.

In the same skillet, add a drop of oil and reduce the heat to medium-low.

Add the ginger and garlic, cooking until fragrant (about 30 seconds).

Pour in the water or chicken broth, stirring to loosen any browned bits from the skillet.

Add the honey, gochujang paste, soy sauce, chili flakes, and fireball chilies.

Squeeze in the lemon juice and stir to combine.

Let the glaze simmer uncovered for 2-3 minutes, allowing it to thicken slightly.

Return the seared chicken breasts to the skillet, spooning the glaze over them.

Cover and cook over low heat for 5 minutes, ensuring the chicken is cooked through and coated in the sauce.

Transfer the glazed chicken to a plate and drizzle any remaining sauce on top.

Serve with steamed rice, mashed potatoes, or roasted vegetables.