Ingredients:

  • lbs Boneless, skinless chicken breasts or thighs, cut into 1.5-inch chunks
  • Tbsp Olive Oil
  • /4 tsp Salt
  • /4 tsp Black Pepper
  • Tbsp All-Purpose Flour (Optional)
  • /2 cup Honey
  • /3 cup Soy Sauce
  • cloves Garlic, minced finely
  • Tbsp Rice Vinegar
  • tsp Fresh Ginger, grated
  • /2 tsp Sriracha or chili flakes
  • Tbsp Cornstarch
  • Tbsp cold water (for slurry)
  • Tbsp Sesame Seeds, toasted (for Garnish)
  • Scallions (Green Onions), thinly sliced (for Garnish)

Instructions:

  1. Pat the chicken pieces thoroughly dry with paper towels. Season lightly with salt and pepper. Optionally, toss lightly in flour for a crispier exterior.
  2. In a medium bowl, whisk together the honey, soy sauce, minced garlic, rice vinegar, grated ginger (if using), and Sriracha/chili flakes to create the glaze base. Set aside.
  3. Heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken in a single layer (cook in batches if necessary to avoid overcrowding). Sear for 3-4 minutes per side until golden brown and mostly cooked through. Remove chicken and set aside.
  4. Reduce the heat to medium-low. Pour the honey-garlic glaze mixture into the same skillet. Bring to a gentle simmer, stirring constantly for about 1 minute.
  5. Whisk the cornstarch with 2 Tbsp of cold water to create a slurry. Slowly pour the slurry into the simmering sauce while continuously whisking until the sauce thickens and becomes glossy.
  6. Return the cooked chicken pieces to the skillet. Toss quickly and thoroughly until every piece is heavily coated in the sticky glaze. Cook for a final minute to set the glaze.
  7. Transfer immediately to serving plates. Garnish generously with toasted sesame seeds and thinly sliced scallions.