🍽️ Serves: 4
⏱️ Total Time: 30 minutes
🔥 Style: Pan-seared + Glaze-finished
🧄 Ingredients:
For the Chicken:
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1 ½ lbs boneless, skinless chicken thighs or breasts, cut into 1.5” chunks
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1 egg
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2 tbsp cornstarch
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1 tbsp soy sauce
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½ tsp garlic powder
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¼ tsp black pepper
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2 tbsp avocado oil (or other high-heat oil)
For the Honey Garlic Glaze:
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3 tbsp honey
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3 cloves garlic, finely minced
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1 ½ tbsp low-sodium soy sauce
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1 tbsp rice vinegar
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1 tsp toasted sesame oil
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¼ tsp crushed red pepper flakes (optional)
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1 tsp freshly grated orange zest
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2 tbsp water
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1 tsp cornstarch (for slurry)
Garnish:
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Toasted sesame seeds
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Chopped green onions
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Extra orange zest (optional)
👩🍳 Instructions:
1. Marinate & Coat Chicken:
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In a bowl, whisk egg, soy sauce, garlic powder, and black pepper.
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Toss in chicken pieces and stir to coat.
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Sprinkle cornstarch over and mix until chicken is well-coated and slightly sticky.
2. Sear the Chicken:
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Heat avocado oil in a large skillet over medium-high heat.
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Add chicken in a single layer. Let it sear undisturbed for 2–3 minutes, then stir and continue cooking until golden and cooked through (7–9 minutes total).
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Remove and set aside on a plate.
3. Make the Glaze:
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In the same pan, reduce heat to medium. Add a touch more oil if dry.
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Add garlic and cook for 30 seconds, stirring.
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Stir in honey, soy sauce, rice vinegar, sesame oil, red pepper flakes, orange zest, and water. Simmer 2 minutes.
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Mix cornstarch with 1 tbsp water, then stir into the sauce. Simmer until thickened, about 1 minute.
4. Combine:
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Return chicken to the skillet. Toss to coat evenly in glaze. Simmer 1 more minute to let the sauce caramelize onto the chicken.
5. Serve:
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Garnish with green onions, sesame seeds, and extra orange zest if desired.
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Serve over jasmine rice, noodles, or stir-fried veggies.
🌟 Why This Version Stands Out:
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Orange zest adds citrus brightness that balances the sweet honey.
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Toasted sesame oil deepens the flavor without overpowering.
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Chicken gets crispy thanks to the egg + cornstarch batter—no deep-frying needed
