Ingredients
Scale
- 6 boneless, skinless chicken thighs
- Salt and freshly ground pepper, to taste
- 3 tablespoons cornstarch (or arrowroot or potato starch)
- 2 tablespoons cooking oil (vegetable or canola)
- 5 tablespoons unseasoned rice vinegar
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon Sambal Oelek (adjust based on spice tolerance)
- 2 tablespoons runny honey
- 1/2 teaspoon sesame oil
- Diced green onion, for garnish
- Sesame seeds, for garnish
Instructions
- Cut chicken into bite-sized pieces.
- Season chicken with salt and pepper.
- Coat chicken with cornstarch.
- Heat oil in a skillet over medium-high heat.
- Add chicken to the skillet and sear.
- Toss chicken and cook until golden and cooked through.
- Whisk together sauce ingredients in a bowl.
- Pour sauce over chicken and stir to combine.
- Simmer until sauce thickens and coats chicken.
Notes
Adjust the spice level by modifying the amount of Sambal Oelek.
Cut chicken into small pieces for even cooking.
Use a non-stick skillet to avoid sticking problems.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Asian
Nutrition
- Calories: 320
- Sugar: 8
- Sodium: 700
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 25
- Cholesterol: 90