Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
  • 3 tbsp cornstarch
  • 0.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 0.33 cup raw honey
  • 0.25 cup low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 4 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 0.5 tsp toasted sesame oil
  • 1 tbsp toasted sesame seeds
  • 2 green onions, thinly sliced

Instructions:

  1. In a large bowl, toss the cubed chicken breast with cornstarch, salt, and pepper until every piece is evenly coated and looks chalky.
  2. Heat the avocado oil in a large non-stick skillet or seasoned carbon steel wok over medium-high heat until shimmering.
  3. Add the chicken in a single layer (work in batches if necessary) and sear until a mahogany-colored crust forms on all sides and chicken is cooked through.
  4. While chicken sears, whisk together the honey, low-sodium soy sauce, rice vinegar, minced garlic, and grated ginger in a small bowl.
  5. Pour the sauce mixture over the seared chicken. Toss constantly for 1-2 minutes until the sauce emulsifies and thickens into a glossy glaze that clings to the meat.
  6. Remove from heat and stir in the toasted sesame oil for aroma.
  7. Garnish with toasted sesame seeds and sliced green onions before serving.