Ingredients
Scale
- 1 lb boneless chicken thighs or breasts, cut into strips
- 1/2 cup cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 1/4 cup honey or maple syrup
- 1/4 cup rice vinegar
- 1/4 cup sweet chili sauce
- 1 teaspoon grated ginger
- Sliced green onions and chopped cilantro for garnish
Instructions
- Coat chicken strips with cornstarch, shaking off excess.
- Heat vegetable oil in a large skillet over medium-high heat. Fry chicken until golden and crispy, about 5-7 minutes. Drain on paper towels.
- In a bowl, whisk together garlic, soy sauce, honey, rice vinegar, sweet chili sauce, and ginger.
- Add the sauce to the skillet and bring to a simmer.
- Return crispy chicken to the skillet, tossing to coat evenly with the sauce. Cook for 2-3 minutes until heated through.
- Garnish with sliced green onions and cilantro. Serve hot over steamed rice or noodles.
Notes
- Adjust sweetness or spiciness by adding more honey or chili sauce.
- For extra crunch, double coat the chicken in cornstarch before frying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Frying and tossing in sauce
- Cuisine: Asian-inspired
- Diet: Gluten-free option available with gluten-free soy sauce
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 12g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg