Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/3 cup honey
- 1/4 cup soy sauce
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch (mixed with 1 tablespoon water for a slurry)
- Optional garnishes: sesame seeds, chopped green onions, or red pepper flakes
Instructions
- Prepare the chicken: Cut the chicken into bite-sized pieces and set aside.
- Mix the sauce: In a bowl, whisk together honey, soy sauce, garlic, ginger, rice vinegar, and sesame oil.
- Cook the chicken: Heat a large skillet over medium-high heat and add sesame oil. Sear the chicken pieces until golden brown and cooked through. Remove and set aside.
- Simmer the sauce: In the same skillet, pour the prepared sauce and let it simmer for 2-3 minutes. Stir occasionally.
- Thicken the sauce: Add the cornstarch slurry to the sauce and stir until it thickens.
- Combine: Return the cooked chicken to the skillet, tossing to coat each piece in the sticky sauce.
- Serve: Garnish with sesame seeds and green onions if desired. Serve over rice or with your favorite sides.
Notes
- Use fresh ingredients: Fresh garlic and ginger make the dish more flavorful.
- Make it spicy: Add a dash of chili flakes or sriracha for a spicy kick.
- Crispy chicken: For extra crunch, coat the chicken in cornstarch and fry before tossing in the sauce.
- Storage: Leftovers can be refrigerated for up to 4 days or frozen for 3 months. Reheat on the stovetop or microwave.
- Customize the sweetness: Adjust the amount of honey to suit your taste preference.
- Prep Time: 10minutes
- Cook Time: 20minutes