Prep the chicken breast by cutting it along the side so that you have thin cutlets. Then cut those into 2-3 smaller pieces about 3-4 inches wide.

Mince or grate the garlic cloves and ginger.

In a storage bag or storage container, add the soy sauce, honey, sesame oil, minced garlic, and ginger. Mix together, then add the raw chicken breasts. You can marinade the chicken in the sauce for 1 hour up to 8 hours.

Cook the rice according to the package instructions.

Preheat a skillet on high and add Olive Oil. Remove the marinated chicken breasts from the marinade using tongs, saving the marinade to cook. Add the chicken breasts to the hot skillet. Sear for 3-4 minutes until the the chicken starts to char. Because of the sugar in the sauce, you need to be careful that the chicken doesn’t burn. It’s ok to get a little char as that will be lots of flavor.

Flip the Chicken, cover the skillet and cook for 5-8 minutes until the internal temperature of the chicken reaches 165 F degrees or the chicken feels firm with a little give. Transfer the chicken to a plate.

To the same pan, add the reserved marinade and bring to a light simmer. In a separate small bowl, mix the cold water and the cornstarch to make a slurry. Then whisk the slurry into the sauce and continue to cook as it thickens and simmers, about 3-4 minutes. Add the chicken back to the sauce.

Serve the chicken over the rice and spoon some of the sauce on top or serve it on the side. Then garnish with sesame seeds and fresh sliced scallions.