Ingredients
Scale
- 1.5 lbs chicken breast, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons vegetable oil (for frying)
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (optional)
- 1/3 cup honey
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1 tablespoon sliced green onions (for garnish)
- 1 teaspoon sesame seeds (for garnish)
Instructions
- Pat the chicken pieces dry with a paper towel. In a large bowl or a zip-top bag, combine the cornstarch, salt, and pepper. Add the chicken pieces and toss until every piece is evenly coated in the starch mixture. Shake off any excess starch before cooking.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the chicken in a single layer, making sure not to overcrowd the pan. Cook for 3 to 4 minutes per side until the edges are crispy and golden brown. Remove the chicken from the pan and set it aside on a plate lined with paper towels.
- In the same skillet, reduce the heat to medium. If the pan is too dry, add a tiny splash of oil. Add the minced garlic and grated ginger. Sauté for about 30 to 60 seconds until fragrant, being careful not to let the garlic burn.
- Pour the honey, soy sauce, rice vinegar, and sesame oil into the skillet. Stir well to combine with the garlic. Let the sauce simmer for 2 to 3 minutes until it starts to bubble and thicken slightly into a syrupy consistency.
- Add the cooked chicken bites back into the skillet. Toss the chicken quickly in the sauce until every piece is thoroughly glazed and heated through. Remove from heat immediately to prevent the sauce from over-thickening.
- Transfer the chicken to a serving platter. Sprinkle with sliced green onions and toasted sesame seeds for a professional finish and a pop of color.
- Cook Time: 30 minutes
- Diet: Gluten-Free