Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp cornstarch (12g)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil (30ml)
  • 4 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1/4 cup honey (85g)
  • 1/4 cup soy sauce (60ml)
  • 2 tbsp rice vinegar (30ml)
  • 1 tbsp water (15ml)
  • 1 tsp sesame oil (5ml)
  • 1/2 tsp red pepper flakes (optional, for heat)
  • Sesame seeds (optional)
  • Chopped green onions (scallions) (optional)

Instructions:

  1. In a bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated.
  2. Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Set aside on a plate.
  3. In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds, until fragrant.
  4. Add the honey, soy sauce, rice vinegar, water, and sesame oil to the skillet. Bring to a simmer over medium heat.
  5. Continue to simmer, stirring occasionally, until the glaze has thickened and reduced slightly, about 3-5 minutes.
  6. Add the cooked chicken back to the skillet and toss to coat evenly with the garlic honey glaze. Cook for another 1-2 minutes, allowing the glaze to caramelize slightly.
  7. Remove from heat. Garnish with sesame seeds and chopped green onions, if desired. Serve immediately.