Description
This is a healthier version of honey-sesame chicken that’s pan-fried instead of deep-fried–an easy, home-cooked meal that’s salty, sweet, and a little bit spicy. It’s a combination of flavors so deliciously right that you’ll never think about Asian takeout again. Serve over rice or noodles, and garnish with sesame seeds and green onion slices.
Ingredients
- ½ cup water
- ⅓ cup low-sodium chicken broth
- ¼ cup ketchup
- ¼ cup low-sodium soy sauce
- ¼ cup honey
- 2 cloves garlic, crushed
- 1 tablespoon rice vinegar
- 2 teaspoons Sriracha sauce
- 2 teaspoons sesame oil
- 1 teaspoon grated fresh ginger root
- ¼ teaspoon crushed red pepper flakes, or to taste
- 2 tablespoons vegetable oil
- 4 boneless chicken breast, cut into bite-size pieces
- 3 tablespoons water
- 2 tablespoons cornstarch
Instructions
- Combine water
- chicken broth
- ketchup
- soy sauce
- honey
- garlic
- rice vinegar
- Sriracha
- sesame oil
- ginger root
- and red pepper flakes for sauce in a medium bowl.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add chicken
- and stir-fry until chicken is opaque on all sides
- 2 to 3 minutes. Transfer chicken to a plate.
- Reduce heat to medium and add the sauce to the wok. Whisk together water and cornstarch in a small bowl and add to the sauce
- stirring constantly until the sauce starts to thicken
- 3 to 5 minutes. Add chicken back to the wok
- stir
- and cook until reheated
- about 2 minutes.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 4