Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 1 tbsp cornstarch
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 1/3 cup raw honey
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 5 cloves fresh garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 stalks green onions, sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Pat the 1.5 lbs of chicken breast pieces with a paper towel until they are completely dry to ensure a proper sear. Note: Moisture is the enemy of a good crust; any water will create steam instead of a sear.
  2. In a medium bowl, toss the chicken cubes with the 1 tbsp of cornstarch, 1/2 tsp sea salt, and 1/2 tsp pepper until a very thin, even film forms on every piece.
  3. Heat the 2 tbsp of avocado oil in a large skillet over medium high heat until the oil shimmers and moves easily across the pan.
  4. Add the chicken in a single layer, ensuring the pieces do not touch. Sear undisturbed for 3-4 minutes until golden brown and easily releasing from the pan, then flip and cook for another 2-3 minutes.
  5. While the chicken sears, whisk the 1/3 cup raw honey, 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, and 1 tsp sriracha in a small mixing bowl.
  6. Add the 5 cloves of minced garlic and 1 tsp of grated ginger to the skillet during the final minute of chicken cooking, stirring until the aroma is fragrant and intense.
  7. Pour the sauce mixture into the skillet. Simmer for 1-2 minutes, stirring constantly, until the honey caramelizes and the sauce turns into a glossy glaze that coats the chicken.
  8. Remove the pan from the heat immediately to prevent the sugar from burning.
  9. Garnish the dish with the 2 sliced green onions and 1 tsp of toasted sesame seeds for a fresh, crunch finish. The most important moment is step seven. You will see the sauce start to bubble aggressively. Don't panic! This is the water evaporating and the sugars concentrating. You want to keep the chicken moving so every nook and cranny gets covered in that liquid gold. The sauce should transition from a watery brown to a deep, translucent amber that leaves a trail when you run your spatula through it.