Glazed Ginger Chicken Breasts

Rinse chicken under cold running water and pat dry with paper towels. In a small bowl, whisk the soy sauce, sake, honey, sesame oil, ginger and garlic together. Pour the mixture into a resealable storage bag and add chicken, secure the seal and squeeze the bag gently to coat the chicken. Marinate for at least 30 minutes.

Heat a skillet over medium heat until hot. Add the oil then swirl to coat. Cook the chicken, reserving the marinade, in a single layer, in batches if necessary, until browned on both sides. Transfer the chicken to a plate.

Wipe any excess oil from the skillet, add reserved marinade to the pan along with 2 tablespoons of water. Bring the mixture to a boil over medium high heat, and then return all the chicken to the pan. Stir, and cook until the liquid is reduced and the chicken is cooked through.