Step 1: Prepare the chicken. Place each chicken breast between two sheets of plastic wrap and pound evenly to about 3/4-inch thickness using a meat mallet or a heavy pan. This ensures even cooking.
Step 2: Whisk together the marinade. In a shallow dish or a zip-top bag, combine soy sauce, honey, minced garlic, grated ginger, cornstarch, and 1 tablespoon of olive oil. Mix until well combined.
Step 3: Marinate the chicken. Add the pounded chicken breasts to the marinade, ensuring they are fully coated. Marinate for at least 10-15 minutes at room temperature, or for up to 2 hours in the refrigerator for deeper flavor.
Step 4: Heat the pan. In a large, heavy-bottomed skillet (like cast iron or stainless steel), heat 2 tablespoons of olive oil over medium-high heat until shimmering. Ensure the pan is hot before adding chicken.
Step 5: Pan-fry the chicken. Carefully place the marinated chicken breasts into the hot skillet. Do not overcrowd; cook in batches if necessary. Cook for 4-6 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
Step 6: Rest and serve. Transfer the cooked chicken to a cutting board and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, keeping the chicken incredibly juicy. Slice and serve immediately with your favorite sides.