Directions
- 1Cut the chicken into bite-sized pieces and season with salt, pepper and garlic powder. Toss with the cornstarch until lightly coated.
- 2Heat oil in a large skillet over medium-high heat. Add the chicken and cook for about 6-8 minutes, turning occasionally, until golden brown and the chicken reaches 165°F.
- 3While the chicken cooks, whisk together the honey, soy sauce, brown sugar, garlic, rice vinegar and sesame oil.
- 4Pour the sauce into the skillet with the cooked chicken. Add the butter and let everything simmer for 2-3 minutes, tossing frequently, until the sauce reduces into a thick, glossy glaze that coats every piece of chicken.
- 5Add red pepper flakes if you want a little heat.
- 6Serve over jasmine rice with steamed broccoli and finish with green onions and sesame seeds.
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp cornstarch
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1-2 tbsp oil
- 1/3 cup honey
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 5 clove garlic, minced
- 1 tbsp rice vinegar
- 1 tbsp butter
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes (optional)
- jasmine rice (optional)
- steamed broccoli (optional)
- sliced green onions (optional)
- sesame seeds (optional)
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