Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons (30ml) olive oil
  • 3 cloves garlic, minced
  • 1/4 cup (60ml) honey
  • 1/4 cup (60ml) soy sauce (low sodium preferred)
  • 1 tablespoon (15ml) rice vinegar
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 tablespoon cornstarch (12g)
  • 2 tablespoons (30ml) cold water
  • Sesame seeds (optional garnish)
  • Chopped green onions (optional garnish)

Instructions:

  1. Cut chicken thighs into 1-inch pieces.
  2. Heat olive oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté for about 30 seconds, until fragrant.
  3. Add chicken pieces to the skillet and cook, stirring occasionally, until browned and cooked through.
  4. In a small bowl, whisk together honey, soy sauce, rice vinegar, and red pepper flakes (if using).
  5. Pour the sauce over the cooked chicken and bring to a simmer.
  6. Stir the cornstarch slurry (cornstarch mixed with water) and pour it into the skillet. Stir constantly until the sauce thickens to a glossy glaze.
  7. Garnish with sesame seeds and chopped green onions (if using). Serve immediately over rice or noodles.