Entrée: United States – Traditional United States Entree

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 5 min

Total 35 min

Ingredients

1 1 / 2 lb (680 g) boneless, skinless chicken thighs or breasts, cut into bite-size pieces
1 tsp kosher salt
1 / 2 tsp black pepper
2 tbsp cornstarch
2 tbsp neutral oil (canola, avocado, or vegetable)
4 cloves garlic, minced
1 / 3 cup (80 ml) honey
1 / 4 cup (60 ml) low-sodium soy sauce
2 tbsp (30 ml) rice vinegar or apple cider vinegar
1 / 4 cup (60 ml) water or unsalted chicken broth
1 tsp grated fresh ginger (optional)
1 tsp toasted sesame oil (optional)
1 / 2 tsp red pepper flakes (optional)
1 tbsp (14 g) unsalted butter (optional)
2 tbsp sliced scallions, for garnish
1 tsp toasted sesame seeds, for garnish
1 tsp cornstarch mixed with 1 tbsp (15 ml) water (optional thickener)

Instructions

Season the chicken with salt and pepper, then toss evenly with 2 tbsp cornstarch to lightly coat.
In a small bowl, whisk together honey, soy sauce, rice vinegar, water or broth, ginger (if using), and sesame oil (if using). Set aside.
Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear until golden and cooked through, about 5–7 minutes, stirring once or twice. Transfer chicken to a plate.
Reduce heat to medium. In the same skillet, add the minced garlic and cook 20–30 seconds until fragrant, stirring constantly to prevent burning.
Pour in the honey-soy mixture. Scrape up any browned bits and simmer 2–3 minutes to slightly reduce. If you prefer a thicker sauce, stir in the optional cornstarch slurry and simmer 30–60 seconds until glossy.
Return the cooked chicken and any juices to the skillet. Toss to coat and simmer 1–2 minutes to heat through. Stir in butter, if using, until melted.
Taste and adjust seasoning with a pinch of salt, extra vinegar for brightness, or more honey for sweetness.
Serve hot, garnished with sliced scallions and sesame seeds. Pair with steamed rice and a side of vegetables.