Ingredients (Serves 2)
Chicken
2 boneless, skinless chicken breasts (6–7 oz each)
1 tbsp vegetable or olive oil
¾ tsp salt
½ tsp black pepper
½ tsp garlic powder
Longan Sauce
¾ cup fresh or canned longan (drained if canned)
¼ cup chicken broth
1 tbsp soy sauce
1 tbsp honey
1 tsp fresh grated ginger
1 tsp cornstarch mixed with 1 tbsp water

Step-by-Step Instructions
Pat chicken dry with paper towels.
Season both sides with salt, pepper, and garlic powder.
Heat oil in a skillet over medium-high heat.
Sear chicken 5–6 minutes per side until internal temperature reaches 165°F (74°C).
Remove chicken and tent loosely with foil.
In the same skillet, add longan, chicken broth, soy sauce, honey, and ginger.
Bring to a gentle simmer over medium heat for 3–4 minutes, lightly crushing longan with a spoon.
Stir in cornstarch slurry and cook 1–2 minutes until sauce thickens.
Return chicken to skillet and spoon sauce over the top.
Simmer 2 minutes, then serve.