Pat the chicken breasts dry with paper towels. If breasts are thick, slice each breast horizontally to make two thinner cutlets or pound to an even 1/2-inch thickness. Then slice the chicken across the grain into 1/4-inch thick strips (sliced chicken).

Make marinade

In a medium bowl combine soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, kosher salt, and black pepper. Stir until honey is dissolved and mixture is uniform.

Marinate

Add the sliced chicken to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 15 minutes and up to 2 hours. (If pressed for time, 15–20 minutes still imparts flavor.)

Cooking & Finish

Heat pan

Place a large skillet or nonstick frying pan over medium-high heat. Add neutral oil and let it heat until shimmering but not smoking (about 30–45 seconds).

Cook chicken

Remove the chicken from the marinade, letting excess drip back into the bowl (reserve marinade). Add the sliced chicken to the hot pan in a single layer, avoiding overcrowding; cook in batches if necessary. Sear without moving for 1–2 minutes to get light browning, then stir and continue cooking 2–3 more minutes until pieces register 165°F (74°C) and are no longer pink.

Make quick pan sauce

Push the cooked chicken to one side of the pan. Reduce heat to medium, add butter to the cleared space, then pour the reserved marinade into a small bowl and mix cornstarch with the chicken broth or water until smooth; add that slurry to the reserved marinade and pour into the pan. Stir everything together, scraping up any browned bits. Cook 1–2 minutes until sauce thickens and coats the chicken.

Finish and serve

Taste and adjust seasoning with a pinch of salt or pepper if needed. Remove from heat, sprinkle sliced scallions and sesame seeds over the sliced chicken. Serve immediately over rice, noodles, or greens.