Ingredients
Scale
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 3 tablespoons honey or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, minced
- 3 tablespoons toasted sesame seeds
- 1/4 cup chopped green onions
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
Instructions
- In a bowl, combine soy sauce, sesame oil, honey, rice vinegar, ginger, and garlic to make the sauce. Set aside.
- Toss chicken pieces with cornstarch until evenly coated.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until crispy and cooked through, about 5-7 minutes.
- Pour the sauce over the chicken, tossing to coat evenly. Cook for an additional 2 minutes until heated through and glossy.
- Sprinkle with toasted sesame seeds and chopped green onions. Serve hot over steamed rice or vegetables.
Notes
- You can substitute honey with agave syrup for a vegan version.
- For extra crunch, bake the chicken at 400°F (200°C) for 15 minutes before tossing in the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Asian
- Diet: Healthy, Low Carb
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 10g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg