Ingredients (~6 servings)
- 1/3 cup soy sauce
- 1/3 cup honey
- 1/3 cup chicken broth
- 1/2 cup cornstarch (divided)
- 1 Tbsp grated fresh ginger
- 1 Tbsp grated fresh garlic
- 2 Tbsp vegetable oil
- ~2.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 1 tsp salt
- 1 tsp black pepper
- 1 large bunch broccoli florets, steamed
- ~4 cups cooked rice
- 3 green onions, sliced
- 1 Tbsp sesame seeds
- Sesame oil (optional)
Make the Honey Ginger Sauce
Add the soy sauce, honey, chicken broth, 2 Tbsp of the cornstarch, grated ginger, and grated garlic to a small bowl.
Whisk well until the cornstarch dissolves completely; Set aside.
You’ll notice the sauce is thin at this point – it thickens when heated.
Coat and Cook the Chicken
Add the oil to a large skillet over medium heat.
While the oil heats, toss the chicken cubes with salt, pepper, and the remaining cornstarch (about 6 Tbsp).
Mix well until every piece is evenly coated – the cornstarch should stick to the chicken without clumping.
Once the oil shimmers, add the chicken pieces to the skillet.
Work in batches if your pan is crowded; You want each piece to have contact with the pan.
Cook for ~3-4 minutes per side until golden brown and the internal temp hits 165F.
The cornstarch coating should be crispy when you tap it with a fork.
Combine with Sauce
Remove the cooked chicken from the skillet and set on a plate.
Turn the heat to low and add the sauce mixture to the same skillet, whisking continuously.
The sauce will bubble immediately and start to thicken within ~30-45 seconds.
Add the chicken back to the skillet and toss to coat with the thickened sauce.
If you want extra richness, drizzle with a bit of sesame oil at this point.
Serve Over Rice
Serve over the cooked rice with steamed broccoli on the side.
Garnish with sliced green onions and sesame seeds.
The sauce will continue to thicken slightly as it cools, so serve immediately while everything is hot.
Honey Ginger Chicken
Ingredients
Ingredients (~6 servings)
- 1/3 cup soy sauce
- 1/3 cup honey
- 1/3 cup chicken broth
- 1/2 cup cornstarch divided
- 1 Tbsp grated fresh ginger
- 1 Tbsp grated fresh garlic
- 2 Tbsp vegetable oil
- ~2.5 lbs boneless skinless chicken breast cut into 1-inch cubes
- 1 tsp salt
- 1 tsp black pepper
- 1 large bunch broccoli florets steamed
- ~4 cups cooked rice
- 3 green onions sliced
- 1 Tbsp sesame seeds
- Sesame oil optional
Instructions
- Whisk soy sauce, honey, chicken broth, 2 Tbsp cornstarch, ginger, and garlic in a small bowl and set aside.
- Heat oil in a large skillet over medium heat.
- Toss chicken cubes with salt, pepper, and remaining 6 Tbsp cornstarch until evenly coated.
- Add chicken to skillet in a single layer and cook 3-4 minutes per side until golden brown and internal temperature reaches 165F.
- Remove chicken from skillet and set aside.
- Reduce heat to low and add sauce mixture to skillet, whisking continuously for 30-45 seconds until thickened.
- Return chicken to skillet and toss to coat in sauce.
- Serve immediately over cooked rice with steamed broccoli.
- Garnish with sliced green onions and sesame seeds.
