Ingredients :

• Chicken breasts — Get thick fillets if possible — fillets that are too thin dry out quickly. If you can’t find any, boneless chicken thighs work even better: more fat, more tenderness, and much less risk of overcooking.
• Honey — A liquid wildflower honey will work just fine. Avoid chestnut honey or a honey with too strong a fragrance — it will overpower everything else. Basic supermarket honey does the job perfectly here.
• Soy sauce — Classic soy sauce, not low-sodium. The low-sodium version results in a bland sauce that doesn’t hold up well during cooking. If you’re watching your salt intake, just use less rather than opting for the light version.
• Garlic — Three fresh cloves, hand-minced rather than pressed. Pressed garlic cooks too fast in the pan and risks burning before the sauce is even added. Coarsely chopped, it stays present without dominating.