Prep time: 10 mins | Cook time: 20 mins | Servings: 4
Ingredients
1.5 lbs boneless, skinless chicken thighs (or cut into bite-sized pieces)
2 tbsp cornstarch (or arrowroot starch)
1 tbsp olive oil or vegetable oil
4 cloves garlic, finely minced
1/3 cup low-sodium soy sauce (or coconut aminos)
1/3 cup honey (or sugar-free maple syrup for low-carb)
1 tbsp apple cider vinegar
1/2 tsp red pepper flakes (optional)
Salt and black pepper, to taste
Chopped fresh parsley or green onions (for garnish)
Instructions
1. Prep & Coat Chicken: Pat chicken thighs dry with paper towels. Season lightly with salt and black pepper, then toss in cornstarch until lightly coated.
2. Sear Chicken: Heat oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes per side until crisp, golden brown, and fully cooked through (internal temp reaching 165°F/74°C). Remove chicken and set aside on a plate.
3. Make Honey Garlic Sauce: In the same skillet over medium heat, add the minced garlic and sauté for 30 seconds until fragrant. Pour in the soy sauce, honey, apple cider vinegar, and red pepper flakes. Whisk well and bring to a simmer for 2–3 minutes until the glaze thickens and turns sticky.
4. Toss & Slice: Return the crispy chicken to the skillet, tossing generously to coat every piece in the sticky glaze. Slice the chicken into strips on a cutting board and return to the skillet to absorb remaining sauce.
5. Garnish & Serve: Top with chopped parsley or green onions and serve hot over rice, cauliflower rice, or steamed veggies.
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