This dish is inexpensive, easy to prepare, and combines sweet and savory flavors. For a complete dinner, add broccoli and serve with rice or noodles.
| Prep Time: | 7 mins |
| Cook Time: | 15 mins |
| Total Time: | 22 mins |
| Servings: | 6 |
Ingredients
- ½ cup cornstarch
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 skinless, boneless chicken breast halves, cut into bite-sized pieces
- ¼ cup vegetable oil
- ¼ cup honey
- ¼ cup reduced-sodium soy sauce
- ¼ cup rice vinegar
- 1 tablespoon chile-garlic sauce (such as Sriracha®)
- 2 cloves garlic, chopped
- 2 teaspoons minced fresh ginger root
- 2 teaspoons sesame oil
- 2 tablespoons toasted sesame seeds, divided
- 2 green onions, chopped
Instructions
- Whisk cornstarch, salt, and black pepper together in a large bowl; add chicken and toss to coat.
- Heat oil in a skillet over medium-high heat. Fry chicken in batches, turning occasionally, until lightly browned, about 5 minutes.
- Whisk together honey, soy sauce, rice vinegar, chile-garlic sauce, garlic, ginger, sesame oil, and 1 tablespoon sesame seeds in a small bowl.
- Pour sauce over chicken in the skillet; toss to coat chicken. Reduce heat to medium-low; simmer until sauce thickens and chicken is no longer pink in the center and the juices run clear, about 2 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C), about 2 minutes.
- Sprinkle with remaining 1 tablespoon sesame seeds and chopped green onions.
Reviews
Misha found it Very easy to follow added some yellow red and orange bell peppers! Served over white rice, no leftovers
The soy sauce is overpowering.
I made it exactly as it is. Delicious!
Excellent ! I used red onion instead of green onions. Added the onion to the chicken as it cooked and it was great! I will be serving this again. No leftovers, what a shame.