Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp (15ml) olive oil
  • 1 tbsp (15ml) cornstarch
  • 1/2 tsp (2.5ml) salt
  • 1/4 tsp (1.25ml) black pepper
  • 1/4 cup (60ml) honey
  • 1/4 cup (60ml) soy sauce (low sodium recommended)
  • 2 tbsp (30ml) rice vinegar
  • 4 cloves garlic, minced
  • 1 tbsp (15ml) sesame oil
  • 1 tsp (5ml) ginger, grated (fresh is best!)
  • 1/2 tsp (2.5ml) red pepper flakes (optional, for a kick)
  • 1 tbsp (15ml) water mixed with 1 tsp (5ml) cornstarch (slurry)
  • 1 green onion, thinly sliced, for garnish (optional)
  • Sesame seeds for garnish (optional)

Instructions:

  1. Toss chicken pieces with cornstarch, salt, and pepper in a bowl.
  2. Heat olive oil in a large skillet or wok over medium-high heat. Add chicken in a single layer (work in batches if necessary) and sear until golden brown and cooked through, about 5-7 minutes per side.
  3. While the chicken cooks, whisk together honey, soy sauce, rice vinegar, garlic, sesame oil, ginger, and red pepper flakes (if using) in a small bowl.
  4. Pour the honey-garlic sauce over the cooked chicken in the skillet. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly. Stir in the cornstarch slurry to thicken further if needed.
  5. Garnish with green onions and sesame seeds (if using). Serve immediately.