Ingredients:
- lbs Boneless, Skinless Chicken Thighs or Breasts, cut into 1-inch pieces
- /4 cup All-Purpose Flour
- /2 tsp Salt
- /4 tsp Black Pepper
- Tbsp Cooking Oil (Vegetable or Canola)
- cloves Fresh Garlic, minced very finely
- /2 cup Honey
- /4 cup Low Sodium Soy Sauce
- Tbsp Rice Vinegar
- /4 cup Water or Chicken Broth
- Tbsp Cornstarch
- tsp Sesame Oil
- tsp Sesame Seeds (toasted)
- Green Onions (Scallions), thinly sliced
Instructions:
- Prep the Chicken: Cut chicken into uniform 1-inch pieces. In a shallow dish, mix flour, salt, and pepper. Toss the chicken pieces in the flour mixture until lightly coated; shake off any excess.
- Sear the Chicken: Heat the cooking oil in the skillet over medium-high heat until shimmering. Add the coated chicken in a single layer (work in batches if necessary to avoid overcrowding). Sear for 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Remove chicken and set aside, leaving any rendered fat in the pan.
- Build the Sauce Base: Reduce the heat to medium. Add the minced garlic to the pan drippings. Sauté gently for about 45–60 seconds until fragrant—be careful not to burn the garlic!
- Whisk the Glaze: In a separate bowl, whisk together the honey, soy sauce, rice vinegar, water/broth, and cornstarch until the cornstarch is completely dissolved (no lumps!).
- Thicken: Pour the sauce mixture into the skillet. Bring to a gentle simmer, stirring constantly. The sauce should begin to bubble and thicken rapidly within 1–2 minutes. It should be glossy and coat the back of a spoon nicely.
- Combine and Finish: Return the cooked chicken to the skillet. Toss gently to ensure every piece is thoroughly coated in the sticky glaze.
- Final Touches: Remove from heat immediately. Stir in the teaspoon of sesame oil. Garnish generously with sliced green onions and sesame seeds before serving piping hot.