Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 3 tbsp soy sauce (low sodium preferred)
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tbsp sesame seeds
- 2 green onions, sliced (for garnish)
- 1 tsp red pepper flakes (optional for heat)
Instructions
- In a large bowl, combine the chicken pieces with soy sauce, honey, minced garlic, and grated ginger. Mix well to ensure the chicken is evenly coated. Let it marinate for at least 20 minutes (or up to 2 hours for deeper flavor).
- Heat sesame oil in a large skillet over medium-high heat. Add the marinated chicken pieces (reserve the marinade) and cook for 5-6 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
- In a small bowl, mix cornstarch and water to create a slurry. Pour the reserved marinade into the skillet with the cooked chicken. Add the cornstarch slurry and rice vinegar, stirring continuously. Let it simmer for 2-3 minutes until the sauce thickens into a glossy glaze.
- Remove the skillet from heat and sprinkle sesame seeds and sliced green onions over the chicken. Serve hot over steamed rice or with stir-fried vegetables for a complete meal.
Notes
- Use fresh garlic and ginger for the most vibrant flavor.
- Don’t skip the marinating step—it ensures the chicken absorbs all the delicious flavors.
- Adjust sweetness and spice by adding more honey or red pepper flakes to taste.
- For extra crunch, toast the sesame seeds lightly before garnishing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free (with tamari)
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 320 Kcal
- Sugar: 12g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg