Heat your frozen breaded chicken breasts according to the package directions. In this recipe, the chicken was heated according to the packages’ air fryer directions for 18 minutes.

In a medium saucepan on medium heat, add the butter and minced garlic. Allow the butter to melt while the garlic cooks just enough to become fragrant.

Add the honey, 2 tablespoons water, low-sodium soy sauce, seasoned rice wine vinegar, and sesame oil to the melted butter and garlic. Allow the mixture to come to a boil.

In a small bowl, stir together the remaining 2 tablespoons of water and cornstarch to create a slurry. This will thicken the sauce.

Once the honey garlic sauce has come to a boil, whisk in the cornstarch slurry to the sauce. Allow the sauce to come back to a boil and whisk constantly until your sauce starts to thicken. Reduce the heat to low and simmer for another 1-2 minutes. Be sure you are whisking your honey garlic sauce often to prevent burning and clumping.

Once your sauce is thickened up (it should coat the back of a spoon), remove the sauce from the heat.

Once your breaded chicken breast filets are done heating up, using tongs, dip one chicken breast into the warm honey garlic sauce. Be sure to completely cover the chicken breast with the sauce, then place the sauce-coated chicken breast onto a serving plate. Repeat until you have coated all four of the chicken breasts in the sauce.

Garnish the honey garlic chicken breasts with the optional sesame seeds and thinly sliced green onions & serve while warm. The sauce will thicken as it cools.