Ingredients :

• 1.5 lbs chicken breasts, cut into bite-sized pieces
• 2 tablespoons cornstarch
• 1 tablespoon vegetable oil
• 1/3 cup Sriracha sauce
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 2 green onions, sliced
• 1 teaspoon sesame seeds

Method :

1. Toss the chicken pieces with cornstarch in a medium bowl until evenly coated.
2. Whisk together the Sriracha, honey, soy sauce, rice vinegar, garlic, and ginger in a small bowl.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Add the chicken to the skillet and cook for 6 to 8 minutes until golden brown and cooked through.
5. Pour the sauce mixture over the chicken in the skillet and stir to coat evenly.
6. Simmer for 2 to 3 minutes until the sauce thickens into a sticky glaze.
7. Garnish with sliced green onions and sesame seeds before serving.

Recipe Notes :

Chef Pro Tip: Pat the chicken completely dry before coating with cornstarch to ensure a crispy texture. Variation: Swap chicken breasts for boneless, skinless chicken thighs for a juicier result. Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a skillet over medium heat.