Ingredients:

  • 1 pound (450g) chicken breasts, boneless and skinless
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) rice vinegar
  • 1 teaspoon (5ml) sesame oil
  • 1 teaspoon (5g) cornstarch
  • 1/3 cup (100g) honey
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15g) sesame seeds (plus extra for garnish)
  • 1 teaspoon (5g) garlic, minced
  • 1 teaspoon (5g) ginger, minced
  • 1 tablespoon (15ml) water
  • 1 teaspoon (5g) cornstarch (for thickening)
  • 2 tablespoons (30ml) vegetable oil
  • 2–3 green onions, chopped (for garnish)

Instructions:

  1. Cut chicken breasts into bite-sized pieces. In a bowl, combine soy sauce, rice vinegar, sesame oil, and cornstarch. Add chicken and marinate for 15 minutes.
  2. In a separate bowl, whisk together honey, soy sauce, rice vinegar, sesame seeds, minced garlic, minced ginger, water, and cornstarch.
  3. Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken in a single layer and cook until browned, about 5–7 minutes.
  4. Pour the prepared sauce over the cooked chicken. Stir to coat evenly. Cook for an additional 3–5 minutes until sauce thickens and chicken is cooked through.
  5. Garnish with extra sesame seeds and chopped green onions. Serve hot over steamed rice or noodles.