Sweet and savory perfection in this quick and easy 20 min meal from start to finish. Better than take-out and so much healthier!
5 stars (13 ratings)
Ingredients
1tablespoonvegetable oil
1poundboneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
½teaspoonsesame seeds
2tablespoonschopped fresh cilantro leaves
For the sauce
1tablespooncornstarch
½cuphoney
2clovesgarlic, minced
Juice of 1 lemon
2tablespoonsreduced sodium soy sauce
1tablespoonapple cider vinegar
1teaspoonsesame oil
1teaspoonSriracha, optional
1jalapeno, thinly sliced
Instructions
Heat vegetable oil in a large skillet over medium high heat. Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook until golden, about 2-3 minutes; set aside.
In a small bowl, combine cornstarch and 1 tablespoon water; set aside.
In a small saucepan over medium high heat, combine honey, garlic, lemon juice, soy sauce, apple cider vinegar, sesame oil, Sriracha and jalapeno.
Bring to a boil; reduce heat and stir in cornstarch mixture until slightly thickened, about 2-3 minutes. Stir in chicken.
Serve immediately, garnished with sesame seeds and cilantro, if desired.