Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1/2 teaspoon ground ginger
- 1/4 cup water
Instructions
- Step 1: In a bowl, combine cornstarch, flour, salt, and pepper. Add chicken and toss to coat evenly.
- Step 2: Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Step 3: In the same skillet, whisk together soy sauce, rice vinegar, honey, brown sugar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat.
- Step 4: Add 1/4 cup of water to the sauce and stir to combine. Reduce heat to low and simmer for 1-2 minutes, or until the sauce slightly thickens.
- Step 5: Return chicken to the skillet and toss to coat in the sauce. Cook for 1-2 minutes, allowing the sauce to fully coat the chicken.
- Step 6: Serve immediately over rice.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For perfectly reheated chicken, microwave in 30-second intervals, stirring between, until heated through to avoid drying out.
- Serve this vibrant dish with steamed broccoli or a side of crunchy Asian slaw for a complete and balanced meal.
- To amp up the ginger flavor, consider using fresh ginger, finely grated, instead of ground ginger for a more potent and aromatic kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American