Ingredients
- Boneless, skinless chicken breasts: 1.5 lbs, cut into 1-inch cubes
- Cornstarch: 1/4 cup
- Vegetable oil: 2 tablespoons, plus more for frying
- Garlic: 2 cloves, minced
- Fresh ginger: 1 tablespoon, minced
- Soy sauce: 3 tablespoons
- Honey: 2 tablespoons
- Sriracha sauce: 1-2 teaspoons, adjust to taste
Instructions
- Step 1: In a bowl, toss the chicken cubes with cornstarch until evenly coated.
- Step 2: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Step 3: In the same skillet, add 1 tablespoon of vegetable oil. Add the minced garlic and ginger and cook for about 30 seconds until fragrant, being careful not to burn.
- Step 4: Pour in the soy sauce, honey, and sriracha. Stir constantly until the sauce thickens slightly, about 1-2 minutes.
- Step 5: Add the cooked chicken back to the skillet and toss to coat evenly with the sauce.
- Step 6: Serve immediately over rice or noodles, garnished with sesame seeds and chopped green onions (optional).
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium-low heat, adding a splash of water if the sauce has thickened too much.
- Serve these sweet and spicy bites as an appetizer with toothpicks or as a flavorful topping for a vibrant salad.
- For extra crispy chicken, ensure the oil is hot before adding the chicken and avoid overcrowding the pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American