Ingredients
Scale
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 2-3 cloves garlic, minced
- 1 teaspoon grated ginger (optional)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
- Sesame seeds and sliced green onions for garnish
Instructions
- In a bowl, combine soy sauce, honey, garlic, and ginger. Add chicken and toss to coat. Let marinate briefly if time allows.
- Heat oil in a skillet over medium heat. Add chicken pieces and cook until browned and cooked through, about 6-8 minutes.
- Reduce heat and stir in the honey-garlic sauce. Simmer until glossy and slightly thickened.
- Stir in cornstarch slurry and cook until the sauce clings to the chicken. Garnish with sesame seeds and green onions.
- Serve over rice or steamed vegetables and enjoy.
Notes
- Can substitute chicken breasts; adjust cook time accordingly.
- For gluten-free, use tamari instead of soy sauce.
- Pair with rice, quinoa, or steamed vegetables for a balanced meal.
- Leftovers refrigerate 3 days; reheat gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: American-Asian Fusion
- Diet: Dairy-Free
