Description

Hey there, friend! Olivia here, apron dusted with flour and a spatula in hand. Imagine crispy golden nuggets of chicken glazed in a sticky-sweet honey garlic sauce that hugs every bite like your favorite cozy sweater. This recipe is my go-to for turning chaotic weeknights into celebrations and feeding hungry kids or guests with zero fuss. Ready in just 25 minutes, these bites disappear faster than cookies at a bake sale. Let’s create some unforgettable flavor together!

Ingredients

Scale

1 lb boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
2 tbsp cornflour (cornstarch)
½ tsp salt
½ tsp black pepper
2 tbsp vegetable oil (or any neutral oil with high smoke point)
4 cloves garlic, minced
1 tbsp fresh ginger, minced or grated
⅓ cup honey (maple syrup for vegan swap)
¼ cup soy sauce (low-sodium or tamari for gluten-free)
¼ cup chicken stock (or water/veggie stock)
1 tbsp rice vinegar (or apple cider vinegar)
Chopped green onions & sesame seeds, for garnish (optional)

Instructions

1. Coat the Chicken

Toss chicken pieces with cornflour, salt, and pepper in a bowl or ziplock bag. Shake well for an even coat. Let rest 5 minutes — this “blooms” the starch for extra crispiness.

2. Cook Chicken

Heat oil in skillet over medium-high heat.
Add chicken in a single layer (no crowding!). Cook 3-4 minutes per side until golden and cooked through. Avoid stirring during the first 2 minutes to let crust form. Remove chicken, set aside.

3. Sauté Aromatics

In the same skillet, add garlic and ginger. Sauté for 45-60 seconds on medium heat until fragrant but not burnt.

4. Make the Sauce

Pour in honey, soy sauce, chicken stock, and rice vinegar. Whisk and scrape browned bits off pan bottom. Simmer 2-3 minutes until sauce thickens and coats the back of a spoon.
If too thin, simmer longer; if too thick, add a splash of water.

5. Glaze the Chicken

Return chicken to the pan, toss in the sauce for 1-2 minutes until every bite is glossy and coated. Remove from heat.

6. Garnish & Serve

Sprinkle with chopped green onions and sesame seeds. Serve immediately over steamed rice, quinoa, or with your favorite veggie sides.

Notes

Fiery Dragon: Add 1 tsp sriracha or ½ tsp red pepper flakes to the sauce for sweet heat.
Veggie Boost: Toss in bell peppers or broccoli during the last 3 mins of cooking chicken.
Gluten-Free & Soy-Free: Swap soy sauce for tamari or coconut aminos, and double-check your stock.
Tropical Twist: Use 1 tbsp lime juice + 1 tsp lime zest instead of rice vinegar; garnish with cilantro.
Protein Swap: Use shrimp (2-3 mins per side) or pressed tofu (coat & pan-fry first) instead of chicken.

Nutrition

Calories: 360 cal Per Serving
Fat: 18g
Carbohydrates: 18g