Description
A quick and comforting dish featuring juicy chicken coated in a sweet and sticky sesame sauce, perfect for busy weeknights.
Ingredients
For the Sauce
- 1/2 cup low sodium soy sauce (Use low sodium to avoid oversalting.)
- 1/4 cup honey (For natural sweetness.)
- 2 tablespoons rice vinegar (To add tang.)
- 1 tablespoon sesame oil (For nutty depth.)
- 2 cloves fresh garlic (Grated or finely minced.)
- 1 tablespoon fresh ginger (Grated or finely minced.)
- 1 tablespoon cornstarch (For thickening the sauce.)
- 1/2 cup water or chicken broth (To adjust consistency.)
- 2 tablespoons sesame seeds (For garnish.)
- 2 scallions scallions (For garnish.)
For the Chicken
- 1 pound boneless, skinless chicken thighs or breasts (Thighs stay juicier.)
- 1/4 cup cornstarch (For coating.)
- 1 teaspoon salt (For seasoning.)
- 1/2 teaspoon black pepper (For seasoning.)
- 2 tablespoons neutral oil (For frying.)
Instructions
Preparation
- Whisk together soy sauce, honey, rice vinegar, sesame oil, grated ginger, and garlic in a mixing bowl.
- In a separate cup, mix cornstarch with a splash of water to create a slurry.
- Cut the chicken into bite-sized pieces and pat dry. Toss lightly in cornstarch with salt and pepper.
Cooking
- Heat neutral oil in a large skillet until shimmering.
- Add the chicken in a single layer and let it brown for a minute before stirring. Cook until fully cooked.
- Reduce heat to medium-low. Pour the sauce mixture into the skillet and simmer for 30 seconds.
- Drizzle in the cornstarch slurry while stirring until the sauce thickens.
Serving
- Return the chicken to the pan; toss to coat and simmer for one more minute.
- Garnish with sesame seeds and scallions. Serve hot over rice or noodles.
Notes
This dish can be stored in the fridge for up to 4 days. For storage, reheat gently on the stove with a bit of water. Can also be frozen for up to 2 months. Preheat your air fryer for best results when using that method to cook chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner, Main Course
- Cuisine: asian, Chinese