Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cut into 1 inch cubes
  • 2 tbsp cornstarch
  • 1/2 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tbsp avocado oil
  • 1/4 cup raw honey
  • 3 tbsp low sodium soy sauce
  • 1 tbsp rice vinegar
  • 4 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/2 tsp red pepper flakes
  • 2 green onions, sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Dry the chicken. Use paper towels to pat the 1 inch chicken cubes until they are completely dry to the touch. Note: Excess moisture causes the cornstarch to clump and prevents a proper sear.
  2. Coat the protein. Toss the chicken in a bowl with 2 tbsp cornstarch, 1/2 tsp sea salt, and 1/2 tsp black pepper until every piece is evenly matte.
  3. Whisk the sauce. In a small jar, combine 1/4 cup honey, 3 tbsp soy sauce, 1 tbsp rice vinegar, 4 minced garlic cloves, 1 tsp grated ginger, and 1/2 tsp red pepper flakes.
  4. Heat the oil. Add 1 tbsp avocado oil to your skillet over medium high heat until it shimmers and just begins to smoke.
  5. Sear the chicken. Place the chicken in the pan in a single layer. Cook for 3 minutes without touching to let a golden crust form.
  6. Flip and finish. Turn the pieces over and cook for another 2-3 minutes until the exterior is opaque and firm.
  7. Deglaze the pan. Pour the honey mixture over the chicken. Listen for the immediate hiss and bubble as the sugar hits the heat.
  8. Thicken the sauce. Toss the chicken constantly for 1-2 minutes until the liquid reduces into a thick, clingy syrup.
  9. Garnish and serve. Remove from heat immediately and top with sliced green onions and toasted sesame seeds.