Ingredients
Scale
- 1.5 pound boneless skinless chicken breast, thinly sliced into 1-2 inch strips
- 1/4 cup cornstarch , or gluten-free flour
- 2 tablespoons vegetable oil
- 4 green onions, thinly sliced on the diagonal
- 1 teaspoon sesame seeds
- Salt and pepper
- 2-3 garlic cloves, pressed
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 1/2 cup water, or chicken stock
- 1 tablespoon freshly grated ginger
- 1/4 teaspoon red pepper flakes, or to taste
- 1 tablespoon rice vinegar
- 2 teaspoons vegetable oil, or sesame oil
- cooked rice , optional to serve
Instructions
- In a large Ziploc bag, combine chicken strips with salt, pepper, and cornstarch. Seal and shake well to coat the chicken evenly.
- In a large frying pan, heat vegetable oil over medium-high heat.
- Add the chicken in a single layer and cook until golden brown and cooked through, about 8 minutes. Add pressed garlic and cook for an additional 1-2 minutes.
- In a small bowl, mix together the sauce ingredients: soy sauce, honey, water, ginger, red pepper flakes, rice vinegar, and vegetable oil.
- Pour the sauce over the cooked chicken, stirring to coat. Cook for 2-3 minutes until the sauce thickens.
- Add sliced green onions and sprinkle with sesame seeds just before serving.
- Serve immediately over cooked rice, if desired.
Notes
For extra flavor, marinate the chicken in soy sauce and garlic before coating and cooking.
Adjust the red pepper flakes to meet your spice preference.
Using chicken stock instead of water will enhance the sauce’s flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.