Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 3 tbsp cornstarch
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp avocado oil
  • 1/3 cup raw honey
  • 3 tbsp low-sodium soy sauce
  • 4 cloves garlic, minced
  • 1 tbsp rice vinegar
  • 1/2 tsp toasted sesame oil

Instructions:

  1. Take your 1.5 lbs of chicken breasts and pat them with paper towels until they are completely dry to the touch. Note: Excess moisture creates steam, which prevents the cornstarch from forming a crust.
  2. In a large bowl, whisk together 3 tbsp cornstarch, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp sea salt, and 1/4 tsp cracked black pepper.
  3. Toss the chicken cubes in the cornstarch mixture until every side is coated. Shake off any excess powder.
  4. Add 1 tbsp avocado oil to your skillet over medium high heat. Wait for the oil to shimmer before adding meat.
  5. Place the chicken in the pan in a single layer. Cook for 3-4 minutes per side until golden and crackling. Do not move them until they naturally release from the pan.
  6. While the chicken sears, combine 1/3 cup raw honey, 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, and 1/2 tsp toasted sesame oil in a small jar.
  7. Lower the heat to medium. Add 4 cloves of minced garlic to the center of the pan for 30 seconds until fragrant but not brown.
  8. Pour the honey mixture over the chicken. Simmer for 2-3 minutes until the sauce bubbles and thickens into a glossy coat.
  9. Stir the chicken constantly in these last seconds to ensure every nook and cranny is covered in the velvety sauce.
  10. Remove from heat and let the chicken sit for 2 minutes. The sauce will continue to thicken as it cools slightly.