Ingredients:

  • 1.5 lb boneless skinless chicken breasts, cut into 1-inch cubes
  • 3 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp vegetable oil
  • 1/3 cup honey
  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated

Instructions:

  1. Toss the cubed chicken in a bowl with cornstarch, salt, and pepper until every piece is evenly coated. Note: Ensure no clumps of starch remain
  2. Heat vegetable oil in a large non stick skillet or wok over medium high heat until shimmering.
  3. Add chicken in a single layer and sear for 3–4 minutes per side until golden brown and smelling toasted.
  4. Remove chicken from the pan and set aside on a clean plate. Note: This prevents the chicken from overcooking
  5. Lower heat to medium. Add minced garlic and grated ginger, sautéing for 30 seconds until you smell a sharp, spicy aroma.
  6. Pour in the honey, soy sauce, and apple cider vinegar.
  7. Simmer for 2–3 minutes, stirring constantly, until the sauce bubbles and looks like a thick syrup.
  8. Return the seared chicken to the pan.
  9. Toss rapidly for 1 minute to coat every piece in the glaze, then remove from heat immediately. Note: Don't let it simmer too long now or the coating will soften