Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1/4 cup honey or maple syrup for added sweetness
- 1/4 cup soy sauce or tamari for a gluten-free option
- 3 tablespoons rice vinegar or apple cider vinegar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup water or chicken broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- Optional garnish: chopped green onions, sesame seeds, sliced chili peppers
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
- In the same skillet, reduce heat to medium, add garlic and ginger, sauté for 30 seconds until fragrant. Whisk in honey, soy sauce, rice vinegar, and red pepper flakes. Simmer for 2-3 minutes.
- Return chicken to the skillet, pour in water or broth, and bring to a simmer. Stir in the cornstarch mixture and cook for another 2-3 minutes until thickened.
- Remove from heat, garnish with green onions, sesame seeds, and sliced chili peppers as desired. Serve immediately over rice or noodles.
Notes
- Adjust the spice level by increasing or decreasing red pepper flakes.
- For a crunchier texture, cook chicken in an air fryer or bake instead of pan-frying.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop, stir-fry
- Cuisine: Asian-inspired
- Diet: Main Dish, Dairy-Free
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal Kcal
- Sugar: 20g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 70mg