Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 tbsp (15ml) vegetable oil
  • 1/4 tsp (1.25ml) salt
  • 1/4 tsp (1.25ml) black pepper
  • 1/4 cup (60ml) honey
  • 1/4 cup (60ml) soy sauce (low sodium preferred)
  • 2 tbsp (30ml) rice vinegar (or apple cider vinegar)
  • 2 tbsp (30ml) ketchup
  • 4 cloves garlic, minced (about 1 tbsp)
  • 1 tsp (5ml) ginger, minced
  • 1/2 tsp (2.5ml) red pepper flakes (optional, for a bit of a kick)
  • 1 tbsp (15ml) cornstarch
  • 2 tbsp (30ml) water
  • Sesame seeds (optional)
  • Chopped green onions (optional)

Instructions:

  1. Toss chicken cubes with salt and pepper.
  2. Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned on all sides and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside.
  3. In a mixing bowl, whisk together honey, soy sauce, rice vinegar, ketchup, minced garlic, minced ginger, and red pepper flakes (if using).
  4. In a separate small bowl, whisk together cornstarch and water until smooth.
  5. Pour the honey garlic sauce into the skillet. Bring to a simmer over medium heat. Add the cornstarch slurry and whisk constantly until the sauce thickens (about 1-2 minutes).
  6. Add the cooked chicken back to the skillet and toss to coat thoroughly with the honey garlic sauce.
  7. Garnish with sesame seeds and chopped green onions (optional). Serve immediately.