Ingredients
Chicken
- 1 pound boneless and skinless chicken breasts or thighs, cut into bite sized pieces
- 1 tablespoon oil (peanut or vegetable)
- 1 tablespoon butter (optional)
Sauce
- 1/3 cup honey
- 2 tablespoons garlic, chopped
- 1/3 cup chicken broth (or water)
- 1 tablespoon rice wine vinegar (or apple cider vinegar, or white vinegar)
- 1 tablespoon soy sauce (gluten-free for gluten-free option)
- 1 pinch red pepper flakes (optional)
- 1 tablespoon cornstarch
Instructions
- Cook the chicken: Heat the oil in a pan over medium-high heat. Add the bite-sized chicken pieces and sauté until they are golden brown on both sides, about 2-4 minutes per side. Ensure the chicken is cooked through and has a nice sear.
- Prepare the sauce: While the chicken is cooking, whisk together honey, chopped garlic, chicken broth (or water), rice wine vinegar, soy sauce, red pepper flakes if using, and cornstarch in a bowl until smooth and well combined.
- Combine and thicken: Pour the sauce mixture into the pan with the cooked chicken. Bring it to a boil and then reduce to a simmer, cooking for about one minute until the sauce thickens slightly and coats the chicken evenly.
- Finish with butter: Add the tablespoon of butter to the pan and stir it into the sauce until melted, enriching the flavor and creating a glossy finish. Serve immediately while hot.
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs yield juicier results.
- For a gluten-free version, use gluten-free soy sauce.
- If you prefer less sweetness, reduce the honey slightly to taste.
- Red pepper flakes are optional but add a nice subtle heat.
- This dish pairs well with steamed rice or sautéed vegetables for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
