Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1/4 cup honey or agave syrup
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1-2 red chilies, sliced (optional for extra heat)
- Sesame seeds and chopped green onions for garnish
Instructions
- Place chicken pieces in a bowl, sprinkle with cornstarch, and toss to coat evenly.
- Heat oil in a large skillet over medium heat. Add chicken and cook until crispy and cooked through, about 6-8 minutes. Remove and set aside.
- In the same skillet, add garlic, ginger, and chilies; sauté for 30 seconds. Add honey, soy sauce, and rice vinegar; bring to a gentle simmer.
- Return chicken to the skillet, toss to coat with the sauce, and cook for an additional 2-3 minutes until heated through and glazed.
- Garnish with sesame seeds and chopped green onions before serving.
Notes
- Adjust the chili slices for more or less heat.
- You can substitute honey with maple syrup for a different flavor.
- Serve with steamed rice or stir-fried vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free (ensure soy sauce is gluten-free)
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 15g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg