Ingredients
For the Chicken:
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1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
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Salt and pepper, to taste
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2 tbsp cornstarch (for coating)
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2 tbsp vegetable oil (for stir-frying)
For the Sauce:
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1/3 cup soy sauce (low sodium preferred)
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2 tbsp honey or brown sugar
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1 tbsp rice vinegar or lime juice
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1 tbsp sriracha or chili garlic sauce (adjust to taste)
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2 tsp fresh ginger, grated
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2 cloves garlic, minced
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1 tsp sesame oil
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Optional: 1 tbsp hoisin or oyster sauce for depth
Optional Veggies (Mix & Match):
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1 red bell pepper, sliced
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1 cup broccoli florets
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1/2 onion, sliced
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1 carrot, julienned
For Garnish:
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Green onions, sliced
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Sesame seeds
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Lime wedges
Instructions
1. Prep the Chicken
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Season chicken with salt and pepper, then toss with cornstarch to lightly coat (for extra crispiness).
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Heat oil in a large skillet or wok over medium-high heat.
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Cook chicken in a single layer for 4–5 minutes, turning once, until golden and cooked through. Remove and set aside.
2. Stir-Fry Veggies (Optional)
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In the same pan, add a splash more oil if needed.
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Stir-fry your veggies for 3–5 minutes until crisp-tender. Remove from heat and set aside.
3. Make the Sauce
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Whisk together all sauce ingredients in a small bowl.
4. Combine Everything
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Return chicken (and veggies, if using) to the pan.
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Pour in the sauce and stir to coat.
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Simmer for 2–3 minutes until the sauce thickens slightly and clings to the chicken.
5. Serve
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Serve hot over steamed jasmine rice, brown rice, or noodles.
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Garnish with green onions, sesame seeds, and lime wedges.