Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp (15ml) soy sauce, low sodium preferred
  • 1 tbsp (15ml) cornstarch (cornflour in the UK)
  • 1/2 tsp (2.5ml) ground ginger
  • 1/4 tsp (1.25ml) black pepper
  • 1/4 cup (60ml) honey
  • 1/4 cup (60ml) soy sauce, low sodium preferred
  • 1/4 cup (60ml) chicken broth (stock)
  • 2 tbsp (30ml) rice vinegar (or apple cider vinegar)
  • 4 cloves garlic, minced (about 1 tbsp)
  • 1 tbsp (15ml) sesame oil
  • 1 tsp (5ml) red pepper flakes (optional, for heat)
  • 1 tbsp (8g) cornstarch (cornflour in the UK), mixed with 2 tbsp (30ml) cold water
  • 2 tbsp (30ml) vegetable oil or canola oil
  • Sesame seeds (optional)
  • Chopped green onions (scallions) (optional)

Instructions:

  1. In a large bowl, combine chicken pieces with soy sauce, cornstarch, ground ginger, and pepper. Toss to coat. Marinate for 15 minutes (optional).
  2. In a separate bowl, whisk together honey, soy sauce, chicken broth, rice vinegar, minced garlic, sesame oil, and red pepper flakes (if using).
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through (internal temperature reaches 165°F/74°C).
  4. Pour the honey garlic sauce over the cooked chicken. Bring to a simmer.
  5. Stir the cornstarch slurry (cornstarch mixed with water) and add it to the skillet. Cook, stirring constantly, until the sauce thickens and becomes glossy.
  6. Garnish with sesame seeds and chopped green onions (if desired). Serve immediately.