Instructions

• In a medium bowl, whisk together 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 2 cloves minced garlic, 1 teaspoon grated ginger, and 1 tablespoon sesame oil until the honey is fully dissolved and the mixture is uniform.
• Place the chicken in a resealable plastic bag or a shallow dish large enough to hold it. Pour the prepared marinade over the chicken, then press out excess air and seal the bag or cover the dish. Ensure the chicken is fully coated and spread out in a single layer if possible.
• Refrigerate the sealed bag or covered dish for at least 30 minutes, or up to overnight for stronger flavor. If using a bag, gently massage the bag or turn the dish once or twice during marinating to redistribute the marinade.
• When ready to cook, remove the chicken from the refrigerator, take it out of the marinade, and discard any marinade that contacted the raw chicken.
• Cook the chicken by grilling, baking, or pan-searing until cooked through (no pink in the center and juices run clear).
• Transfer the cooked chicken to a serving plate, garnish with sliced green onions if desired, and serve.