Honey Garlic Chicken

Ingredients

• 680 g boneless, skinless chicken breasts (Cut into approximately 3 cm cubes)
• salt (To taste)
• black pepper (To taste)
• 0.25 cup cornstarch (For coating the chicken)
• 2 tbsp vegetable oil (For cooking)
• 0.33 cup honey (For the sauce)
• 0.25 cup soy sauce (Use low-sodium soy sauce if preferred)
• 2 tbsp rice vinegar (Balances the sweetness of the sauce)
• 3 cloves garlic (Finely chopped)
• 1 tbsp fresh ginger (Grated or finely chopped)
• 1 tsp toasted sesame oil (To finish the sauce)
• 2 tbsp scallions (Sliced, for serving)
• 1 tbsp sesame seeds (For serving)

Steps

1. 1

   Cut the chicken into approximately 3 cm cubes and pat it very dry with paper towels. Season with salt and pepper.

2. 2

   Place the cornstarch in a large bowl and add the chicken cubes. Toss until each piece is lightly coated; shake off any excess.

3. 3

   In a separate bowl, whisk together the honey, soy sauce, rice vinegar, garlic, ginger, and sesame oil until the sauce is combined.

4. 4

   Heat the vegetable oil in a large skillet over medium-high heat. The oil should be hot but not smoking.

5. 5

   Add the chicken in a single layer, working in batches if necessary to avoid overcrowding the skillet. Cook for 3 to 4 minutes per side, until golden brown on the outside and the center reaches 74 °C. Remove the chicken and set it aside.

6. 6

   Reduce the heat to medium and pour the sauce into the same skillet. Scrape up the browned bits from the bottom and let the sauce simmer gently for 2 to 3 minutes, until glossy and slightly thickened.

7. 7

   Return the chicken to the skillet and toss it with the sauce. Cook for 2 or 3 more minutes, stirring, until all the pieces are well glazed and heated through.

8. 8

   Serve immediately over rice or with vegetables. Garnish with sliced scallions and sesame seeds.

Notes

The complete recipe does not appear in the provided description or comments; the ingredients and quantities are an approximate reconstruction based on the dish's name and description. To store it, refrigerate the chicken in an airtight container for up to 3 days and reheat gently so the sauce does not dry out.

Nutrition per serving

• main course
• chicken
• Asian-inspired
• summer meal
• meal prep
• quick
• high-protein