Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/4 cup soy sauce or tamari for a gluten-free option
- 2 tablespoons honey or maple syrup
- 2 tablespoons rice vinegar or apple cider vinegar
- 2 tablespoons sesame oil
- 3 tablespoons cornstarch or arrowroot powder
- 3 tablespoons toasted sesame seeds
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 3 green onions, sliced
- Optional vegetables: bell peppers, broccoli, or snap peas
- Cooked jasmine rice or brown rice for serving
Instructions
- Start by tossing the chicken pieces in a bowl with about 1 tablespoon of cornstarch and a pinch of salt. Set aside.
- Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until golden and cooked through. Remove from skillet and set aside.
- In the same skillet, sauté garlic and ginger for 30 seconds until fragrant. Stir in soy sauce, honey, rice vinegar, and sesame oil. Simmer for 2-3 minutes until the sauce thickens slightly. Add vegetables if using and cook until tender.
- Return the chicken to the skillet, tossing to coat with the sauce. Sprinkle toasted sesame seeds on top. Cook for an additional minute to meld flavors. Garnish with sliced green onions before serving.
Notes
- Use fresh garlic and ginger for a more robust flavor.
- Toast sesame seeds in a dry skillet until golden for extra nutty flavor.
- Adjust sweetness and saltiness of the sauce to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free (with Tamari)
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg
