Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons (30ml) vegetable oil
  • 1 tablespoon (15ml) cornstarch
  • 1/4 teaspoon salt (1.5g)
  • 1/4 teaspoon black pepper (0.5g)
  • 1/4 cup (60ml) honey
  • 1/4 cup (60ml) soy sauce (low-sodium preferred)
  • 4 cloves garlic, minced (about 1 tablespoon)
  • 1 tablespoon (15ml) rice vinegar
  • 1 teaspoon (5ml) grated fresh ginger
  • 1/2 teaspoon (2.5ml) red pepper flakes (optional)
  • 1 tablespoon (15ml) water mixed with 1 teaspoon (5ml) cornstarch
  • Sesame seeds (optional)
  • Chopped green onions (scallions) (optional)

Instructions:

  1. Toss chicken pieces with cornstarch, salt, and pepper until evenly coated.
  2. Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through (internal temperature of 165°F or 74°C). Remove chicken from skillet and set aside.
  3. In the same skillet, combine honey, soy sauce, minced garlic, rice vinegar, and grated ginger. Bring to a simmer over medium heat.
  4. Stir in the cornstarch slurry. Cook, stirring constantly, until the glaze thickens and becomes glossy (about 1-2 minutes).
  5. Add the cooked chicken back to the skillet and toss to coat evenly with the honey garlic glaze.
  6. Sprinkle with sesame seeds and chopped green onions (optional). Serve immediately.