A fast weeknight stir-fry with seared chicken tossed in a sticky honey-garlic sauce.
10 steps, about 30 minutes start to finish.
Slice chicken into bite-sized pieces (~1 inch). Toss with 1 tbsp soy sauce and 1 tbsp cornstarch. Set aside.
Mix sauce: combine honey, 3 tbsp soy sauce, rice vinegar, minced garlic, ginger, and sesame oil in a bowl.
Make cornstarch slurry: 1 tbsp cornstarch + 2 tbsp water.
Heat wok over high heat until smoking. Add oil, swirl to coat.
Sear chicken in batches. Don't crowd the wok. Get good color on each side. Remove to a plate.
Quick hit of garlic and ginger in the wok (30 seconds).
Pour in honey-soy sauce mixture. Bring to a bubble.
Add cornstarch slurry. Stir until sauce thickens.
Return all chicken to the wok. Toss until every piece is coated and glossy.
Kill the heat. Top with sesame seeds and green onions. Serve immediately.
“Sear in batches. If you dump all the chicken in at once, the wok temperature drops and you steam instead of sear. You want that hard sear and color before the sauce goes in. The cornstarch marinade on the chicken gives it a silky texture and helps the glaze stick.”
