Ingredients:

  • 1½ lb chicken breast, sliced
  • 1/4 cup reduced-sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • 3 cloves garlic, finely minced
  • 1 tsp fresh ginger, grated
  • 1/4 tsp white pepper
  • 1 tbsp cornstarch
  • 1 tbsp water

Instructions:

  1. In a medium mixing bowl, whisk together the reduced-sodium soy sauce, toasted sesame oil, apple cider vinegar, honey, minced garlic, grated ginger, and white pepper until the honey is fully dissolved.
  2. In a separate small ramekin, combine the cornstarch and water, stirring until a smooth slurry forms with no lumps.
  3. Whisk the cornstarch slurry into the flavor base until fully integrated.
  4. Place the sliced chicken into an airtight container or zip-top bag.
  5. Pour the marinade over the chicken, ensuring every piece is fully submerged. Seal the container, removing as much air as possible, and refrigerate for 30 minutes to 4 hours.
  6. Sear the chicken in a hot pan until the internal temperature hits 165°F (74°C) and the edges are browned.