Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons honey or maple syrup
- 1 tablespoon sesame oil
- 2 tablespoons toasted sesame seeds
- 2 tablespoons cornstarch or arrowroot powder
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- Green onions, sliced for garnish
Instructions
- In a bowl, combine soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger to make the sauce.
- Toss chicken pieces in cornstarch until evenly coated.
- Heat vegetable oil in a skillet over medium-high heat. Add chicken and cook until golden and crispy, about 6-8 minutes.
- Pour the sauce over the cooked chicken and toss to coat evenly. Cook for another 2-3 minutes until heated through.
Notes
- For added crunch, bake the coated chicken at 400°F (200°C) for 15 minutes before tossing with the sauce.
- Use tamari for a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Healthy, Low-carb
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg