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Instructions
Prep – Season chicken on both sides with salt and pepper. Slice mushrooms. Mince garlic.
Sear chicken – Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook chicken 5-6 minutes per side until golden brown. Remove and set aside.
Cook mushrooms – Add remaining 1 tbsp oil. Sauté mushrooms 4-5 minutes until browned and liquid evaporates.
Build sauce – Lower heat to medium. Add garlic, cook 30 seconds. Stir in honey, soy sauce, broth, rice vinegar, sesame oil, and red pepper flakes (if using). Bring to a simmer.
Simmer chicken – Return chicken to pan. Spoon sauce over it. Cover and cook 8-10 minutes (thighs) or 5-7 minutes (breasts) until internal temp reaches 165°F (74°C).
Thicken – Remove chicken. Whisk cornstarch slurry into sauce. Simmer 1-2 minutes until glossy and thickened.
Finish – Return chicken to coat with sauce. Garnish with sesame seeds or scallions. Serve immediately.
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