Ingredients:

  • 1.5 lbs (680g) chicken tenderloins, trimmed
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1 tablespoon (15ml) cornstarch
  • 1/4 cup (60ml) soy sauce
  • 1/4 cup (60ml) honey
  • 2 tablespoons (30ml) rice vinegar (or apple cider vinegar)
  • 2 cloves garlic, minced
  • 1 teaspoon (5ml) sesame oil
  • 1/2 teaspoon (2.5ml) red pepper flakes (optional, for heat)
  • 1 tablespoon (15ml) water
  • 1 teaspoon (5ml) cornstarch (for thickening)
  • Sesame seeds (optional, for garnish)
  • Chopped green onions (optional, for garnish)

Instructions:

  1. In a bowl, toss the chicken tenderloins with olive oil, salt, pepper, and cornstarch. Ensure the chicken is evenly coated.
  2. In a separate bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, sesame oil, and red pepper flakes (if using). In a small bowl, whisk together the water and the second portion of cornstarch until smooth. Set both mixtures aside.
  3. Heat the skillet over medium-high heat. Add the chicken tenderloins in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 2-3 minutes per side, until golden brown and mostly cooked through.
  4. Pour the honey garlic glaze over the chicken in the skillet.
  5. Bring the glaze to a simmer. Add the cornstarch slurry to the glaze and cook, stirring constantly, until the glaze thickens to your desired consistency (about 1-2 minutes). Ensure the chicken is cooked through (internal temperature of 165°F/74°C).
  6. Garnish with sesame seeds and chopped green onions (if using). Serve immediately.