Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 3 tablespoons honey or brown sugar
- 2 tablespoons Sriracha or hot chili sauce
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch mixed with 2 teaspoons water
- Sesame seeds and chopped scallions for garnish
Instructions
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 5-7 minutes.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Mix soy sauce, honey, Sriracha, and rice vinegar in a bowl. Pour over chicken and toss to coat evenly.
- Simmer until sauce thickens, about 3 minutes. Add cornstarch mixture to slightly thicken further.
- Garnish with sesame seeds and chopped scallions. Serve hot.
Notes
- Adjust spiciness by increasing or reducing Sriracha.
- Best served with steamed rice or vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Gluten-free option available by using gluten-free soy sauce
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 12g
- Sodium: 950mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg