Ingredients
- Boneless, skinless chicken thighs, cut into 1-inch pieces: 1.5 lbs
- Cornstarch: 1/2 cup
- Vegetable oil: 1/4 cup, plus 1 tablespoon
- Soy sauce: 1/4 cup
- Rice vinegar: 2 tablespoons
- Honey: 2 tablespoons
- Garlic, minced: 2 cloves
- Red pepper flakes: 1/2 teaspoon
Instructions
- Step 1: In a bowl, toss the chicken pieces with cornstarch until evenly coated.
- Step 2: Heat 1/4 cup of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Step 3: In the same skillet, add 1 tablespoon of vegetable oil. Add minced garlic and red pepper flakes and cook for about 30 seconds until fragrant.
- Step 4: In a small bowl, whisk together soy sauce, rice vinegar, and honey. Pour the sauce into the skillet and bring to a simmer.
- Step 5: Add the cooked chicken back into the skillet and toss to coat with the sauce. Cook for another 2-3 minutes, until the sauce has thickened slightly and the chicken is heated through. Serve immediately over rice.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken in a skillet over medium heat, adding a splash of water or chicken broth if the sauce has thickened too much.
- Serve this dish over fluffy white rice and garnish with sesame seeds and chopped green onions for added flavor and visual appeal.
- Don't overcrowd the skillet when cooking the chicken; cook in batches if necessary to ensure even browning and avoid steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American