Preheat the oven to 350 F (180 C).
Mix the honey, ginger, and soy sauce.

Generously brush the chicken breasts with this mixture and reserve the remaining sauce.

Sprinkle the chicken breasts with sesame seeds.

Cook in the oven for 20 minutes, on a greased baking sheet.
Meanwhile, prepare the sweet and sour sauce:

In a thick-bottomed saucepan, bring the chicken broth to a boil.

Stir in the remaining honey mixture, whisking a little.

Then pour in the vinegar. Dilute the cornstarch in a little cold water and stir into the mixture.

Let it boil, reduce and thicken a bit, about 10 minutes over medium heat.

Season with salt and pepper to taste.
Cut the chicken breasts into thin slices and serve with the sweet and sour sauce.