Ingredients
1 lb boneless chicken breasts, cut into bite-sized pieces
1/2 cup cornstarch
1/4 cup all-purpose flour
2 tbsp sesame oil (divided)
4 tbsp soy sauce
2 tbsp honey
2 tbsp rice vinegar
1 tbsp rice wine vinegar
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1/4 tsp sesame seeds (toast before using)
2 tbsp sugar
1/4 cup chicken broth
2 green onions, sliced (optional for garnish)
Instructions
In a bowl, mix cornstarch and flour. Toss chicken pieces to coat evenly.
In a skillet, heat 1 tbsp sesame oil over medium-high heat. Fry chicken in batches until golden brown (3-4 minutes per batch). Set aside.
Add remaining 1 tbsp sesame oil to the skillet. Combine soy sauce, honey, rice vinegars, garlic, ginger, and sugar. Simmer until thickened, then stir in cornstarch to form a slurry.
Return chicken to the skillet. Mix in chicken broth and simmer 5-7 minutes until sauce clings to chicken.
Toss with sesame seeds and serve with steamed rice and sliced green onions.
Notes
Use tamari instead of soy sauce for gluten-free option.
Fresh sesame oil is better than toasted for a lighter flavor; toast black seeds before using for visual contrast.
Add 1 tbsp toasted sesame seeds to the flour mixture for extra crunch.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20
- Cook Time: 20
- Category: Mediterranean Table
- Method: Stir-Fry/Frying
- Cuisine: American Chinese
Nutrition
- Serving Size: 1 cup chicken
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1.8g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg