Ingredients
1 lb 450 g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tbsp cornstarch for coating
2 tbsp vegetable oil for cooking
¼ cup honey
3 tbsp soy sauce use tamari or coconut aminos for gluten-free
1 tbsp rice vinegar or apple cider vinegar
1 tbsp sesame oil
2 cloves garlic minced
1 tsp fresh ginger minced (or ¼ tsp ground ginger)
2 tbsp sesame seeds toasted
Green onions chopped, for garnish (optional)
Crushed red pepper flakes optional, for a hint of spice
Instructions
Prepare the Chicken
Place the chicken pieces in a mixing bowl and toss with cornstarch until evenly coated. This will help the chicken develop a crispy exterior when cooked.
Cook the Chicken
Heat a large skillet over medium-high heat and add 1 tablespoon of vegetable oil.
Add half of the chicken pieces (to avoid overcrowding) and cook for 4–5 minutes on each side until golden brown and cooked through. Remove the chicken and set it aside.
Repeat with the remaining oil and chicken, then set aside all cooked chicken.
Make the Honey Sesame Sauce
In a small bowl, whisk together honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger until combined.
Pour the sauce into the skillet over medium heat and allow it to simmer for 3–5 minutes, until it thickens slightly and becomes glossy.
Combine Chicken and Sauce
Return the cooked chicken to the skillet, tossing to coat it evenly in the honey sesame sauce.
Sprinkle with sesame seeds and stir until everything is well mixed.
Garnish and Serve
Garnish with chopped green onions and crushed red pepper flakes if desired.
Serve hot over steamed rice or with your favorite side dishes.
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