Prepare the mushroom rice according to instructions on my recipe page: https://tatyanaseverydayfood.com/recipe-items/easy-mushroom-rice/

For the sauce or glaze: Combine the soy sauce, honey, water, and sesame seed oil in small saucepan. Bring the mixture to a simmer over medium heat and cook for approximately 5 to 10 minutes, until thickened.

Preheat the oven to 375F and preheat an oven-proof sauté pan to medium/high heat and add a splash of oil.

First, season the chicken breasts generously with Chinese 5-spice and salt. Simply rub the spices into the chicken meat with your hands. Place the chicken into the preheated pan and fry for 4 to 5 minutes until nicely browned. Turn over and cook the second side for a few minutes. Next, add in just HALF of the prepared sauce into the pan. Top each chicken breast with the cubed butter and dd about 1/3 cup water to pan.

Transfer the pan into the preheated oven. Bake the chicken until it reaches an internal temperature of 165F, about 15 to 25 minutes. Cooking time depends on the thickness of the chicken breast; larger pieces will take longer! While the chicken is cooking, turn and baste chicken with sauce every 5 to 7 minutes. If sauce becomes too thick, add more water.

Remove the chicken from oven, and let the meat rest for 5 minutes before serving. Slice the chicken and then serve on top of the prepared rice or salad and spoon additional sauce on top.