Ingredients
-
500 g (1 lb) chicken breast or thighs, bite-sized
-
2 tbsp cornstarch
-
Salt & black pepper, to taste
-
2 tbsp oil (olive or neutral)
Sauce
-
¼ cup honey
-
3 tbsp soy sauce (low sodium preferred)
-
4 cloves garlic, minced
-
1 tbsp rice vinegar or lemon juice
-
½ tsp chili flakes (optional)
-
½ tsp black pepper
Vegetables
-
200 g (7 oz) mushrooms, sliced
-
1 tbsp butter (optional, for richness)
-
1 tsp sesame seeds (optional garnish)
-
Chopped green onions (optional garnish)
Instructions
-
Coat the Chicken:
Toss chicken with cornstarch, salt, and pepper until evenly coated. -
Sear the Chicken:
Heat oil in a large pan over medium-high heat. Add chicken in a single layer and cook 4–5 minutes per side until golden and cooked through. Remove and set aside. -
Cook Mushrooms:
In the same pan, add mushrooms (and butter if using). Sauté 3–4 minutes until browned and tender. -
Make the Sauce:
Lower heat to medium. Add garlic and cook 30 seconds until fragrant. Stir in honey, soy sauce, vinegar/lemon juice, chili flakes, and black pepper. Simmer 2–3 minutes until slightly thickened. -
Combine & Glaze:
Return chicken to the pan and toss to coat in the sauce. Cook 2–3 minutes until glossy and sticky. -
Serve:
Garnish with sesame seeds and green onions. Serve hot with rice, noodles, or steamed veggies.
Q & A
Q: Can I use chicken thighs instead of breast?
A: Yes, thighs are juicier and work perfectly.
Q: Can I make this dish less sweet?
A: Reduce honey to 3 tbsp and add 1 extra tbsp soy sauce or vinegar.
Q: Is this recipe air-fryer friendly?
A: Yes. Air fry coated chicken at 190°C (375°F) for 12–14 minutes, then toss with sauce cooked separately.
Q: Can I make it spicy?
A: Add extra chili flakes or 1 tsp sriracha to the sauce.
Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat gently.