Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into cutlets or 1-inch cubes
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp avocado oil
  • 1/3 cup honey
  • 2 tbsp soy sauce
  • 3 cloves garlic, minced
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. Pat the chicken breast completely dry with paper towels and season evenly with salt and pepper.
  2. Heat avocado oil over medium-high heat until shimmering. Sear chicken for 3–5 minutes per side until a mahogany-colored crust forms. Remove chicken from the pan and set aside.
  3. Lower heat to medium. Add minced garlic and sauté for 30 seconds until fragrant.
  4. Pour in honey, soy sauce, rice vinegar, and sesame oil. Simmer for 2 minutes.
  5. Whisk together cornstarch and cold water to create a slurry, then stir into the sauce and whisk constantly until thickened and glossy.
  6. Return the chicken to the pan, tossing rapidly to coat until the glaze is sticky and clings to the meat.