Ingredients
6
6 servings
- •0.5 cup cornstarch
- •1 teaspoon salt
- •0.5 teaspoon freshly ground black pepper
- •4 skinless, boneless chicken breast halves, cut into bite-sized pieces
- •0.25 cup vegetable oil
- •0.25 cup honey
- •0.25 cup reduced-sodium soy sauce
- •0.25 cup rice vinegar
- •1 tablespoon chile-garlic sauce (such as Sriracha®)
- •2 cloves garlic, chopped
- •2 teaspoons minced fresh ginger root
- •2 teaspoons sesame oil
- •2 tablespoons toasted sesame seeds, divided
- •2 green onions, chopped
Instructions
- Whisk cornstarch, salt, and black pepper together in a large bowl; add chicken and toss to coat.
- Heat oil in a skillet over medium-high heat. Fry chicken in batches, turning occasionally, until lightly browned, about 5 minutes.
- Whisk together honey, soy sauce, rice vinegar, chile-garlic sauce, garlic, ginger, sesame oil, and 1 tablespoon sesame seeds in a small bowl.
- Pour sauce over chicken in the skillet; toss to coat chicken. Reduce heat to medium-low; simmer until sauce thickens and chicken is no longer pink in the center and the juices run clear, about 2 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C), about 2 minutes.
- Sprinkle with remaining 1 tablespoon sesame seeds and chopped green onions.
Nutritional Facts
Per 6 servings
- Calories: 293
- Carbohydrate: 24g
- Fat: 13g
- Fiber: 1g
- Protein: 20g
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