Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 2 tbsp cornstarch
  • 0.5 tsp sea salt
  • 0.5 tsp black pepper
  • 2 tbsp avocado oil
  • 0.25 cup low-sodium soy sauce
  • 3 tbsp raw honey
  • 1 tbsp rice vinegar
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 1 tsp sriracha
  • 3 cups cooked jasmine rice
  • 1 cup steamed broccoli florets
  • 0.25 cup spring onions, sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Pat the chicken cubes completely dry with paper towels. Toss them in a large bowl with cornstarch, salt, and pepper until evenly coated.
  2. Heat avocado oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 5-7 minutes until golden and crackling on all sides.
  3. In a small bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, minced garlic, sesame oil, and sriracha.
  4. Pour the glaze into the skillet during the final 2-3 minutes of cooking. Reduce the heat to medium and stir constantly until the liquid bubbles and turns into a thick, glossy glaze.
  5. Divide the cooked rice and steamed broccoli into four bowls. Top with the sticky chicken, spring onions, and toasted sesame seeds.