Ingredients:
1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
3 tbsp hoisin sauce
2 tbsp soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp grated fresh ginger
1/4 tsp black pepper
1/4 tsp red chili flakes (optional)
2 tbsp vegetable oil
1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
2 tbsp sesame seeds (optional, for garnish)
2 green onions, sliced (optional, for garnish)
Directions:
In a small bowl, whisk together hoisin sauce, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, black pepper, and red chili flakes if using. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 6-8 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the pan and set aside.
Pour the sauce mixture into the skillet and bring it to a simmer. Cook for 2-3 minutes until slightly thickened. If you prefer a thicker sauce, stir in the cornstarch slurry and cook for an additional 1-2 minutes.
Return the cooked chicken to the skillet and toss to coat evenly in the sticky sauce.
Serve hot over steamed rice or noodles, garnished with sesame seeds and sliced green onions if desired.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 340 kcal | Servings: 4
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