Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce or tamari for a gluten-free option
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1/4 cup cornstarch or arrowroot powder
- 2 tablespoons olive oil or avocado oil
- 3 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 3 tablespoons rice vinegar
- 1 tablespoon toasted sesame seeds
- 2 green onions, sliced
- 1 cup cooked brown rice or cauliflower rice as a low-carb alternative
Instructions
- Whisk together soy sauce, honey, and sesame oil in a bowl. Add chicken pieces and marinate for 10 minutes.
- Remove chicken from marinade and toss evenly in cornstarch or arrowroot powder until well-coated.
- Heat olive or avocado oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 6-8 minutes. Set aside.
- In the same skillet, sauté garlic and ginger for 1 minute until fragrant. Stir in rice vinegar and a splash of water or broth, scraping up browned bits. Simmer for 2-3 minutes until sauce thickens.
- Add cooked chicken back to the skillet, stirring to coat with sauce. Garnish with toasted sesame seeds and sliced green onions.
Notes
- For extra flavor, sprinkle additional sesame seeds or drizzle with honey before serving.
- This dish pairs well with steamed vegetables like broccoli or snap peas.
- To make it gluten-free, use tamari instead of soy sauce and check all ingredients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Asian
- Diet: Healthy, Low Carb Option
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 920 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg