Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch (2.5cm) pieces
  • 2 tablespoons (30ml) soy sauce, low sodium recommended
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15ml) cornstarch/cornflour
  • 1/4 teaspoon black pepper, freshly ground
  • 2 tablespoons (30ml) vegetable oil
  • 6 cloves garlic, minced (about 2 tablespoons)
  • 1 teaspoon ginger, minced
  • 1/4 cup (60ml) honey
  • 1/4 cup (60ml) soy sauce, low sodium recommended
  • 2 tablespoons (30ml) water
  • 1 tablespoon (15ml) ketchup
  • 1 teaspoon sesame oil
  • Sesame seeds (optional)
  • Chopped green onions/scallions (optional)

Instructions:

  1. In a bowl, combine chicken pieces with soy sauce, rice vinegar, cornstarch, and black pepper. Mix well to coat.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook until browned and cooked through, about 5-7 minutes.
  3. Reduce heat to medium. Add minced garlic and ginger to the skillet and cook until fragrant, about 30 seconds.
  4. Add honey, soy sauce, water, and ketchup to the skillet. Bring to a simmer and cook, stirring occasionally, until the sauce thickens slightly, about 3-5 minutes.
  5. Add the cooked chicken back to the skillet and toss to coat evenly with the honey garlic sauce.
  6. Stir in sesame oil. Remove from heat and garnish with sesame seeds and chopped green onions, if desired. Serve immediately.