Prep Time15 minsCook Time20 minsTotal Time35 mins
INGREDIENTS
4 chicken breasts, sliced into cubes
2 tbsp cornstarch
½ tsp salt
½ tsp pepper
2 tbsp vegetable oil (more as needed)
1 tbsp butter
4 cloves, minced garlic
⅓ cup honey
⅓ cup chicken stock
1 tbsp rice vinegar
1 tbsp soy sauce
rice
parsley
red chili flakes
DIRECTIONS
1Toss the cubed chicken breasts with corn starch, pepper, and salt. Make sure that the chicken is fully coated.
2Heat the oil in a frying pan over high heat.
3Add the chicken and cook on one side until golden brown, then turn over and cook for about 2 more minutes.
4Add the butter in the pan, let it melt, Add the garlic and stir together. Make sure that the garlic does not burn by turning the heat down.
5On the side, combine the honey, stock, rice vinegar, and light soy sauce, in a bowl to make the sauce.
6Add the sauce to the pan. Turn the heat up and bring the sauce to a boil, then simmer for 4-5 minutes until the sauce thickens and the chicken is cooked through. If you use a larger sized pan, it can allow the sauce to thicken faster because of the bigger surface area.
7Sprinkle with chopped parsley and chili flakes and serve over rice.
Ingredients
4 chicken breasts, sliced into cubes
2 tbsp cornstarch
½ tsp salt
½ tsp pepper
2 tbsp vegetable oil (more as needed)
1 tbsp butter
4 cloves, minced garlic
⅓ cup honey
⅓ cup chicken stock
1 tbsp rice vinegar
1 tbsp soy sauce
rice
parsley
red chili flakes
Directions
1Toss the cubed chicken breasts with corn starch, pepper, and salt. Make sure that the chicken is fully coated.
2Heat the oil in a frying pan over high heat.
3Add the chicken and cook on one side until golden brown, then turn over and cook for about 2 more minutes.
4Add the butter in the pan, let it melt, Add the garlic and stir together. Make sure that the garlic does not burn by turning the heat down.
5On the side, combine the honey, stock, rice vinegar, and light soy sauce, in a bowl to make the sauce.
6Add the sauce to the pan. Turn the heat up and bring the sauce to a boil, then simmer for 4-5 minutes until the sauce thickens and the chicken is cooked through. If you use a larger sized pan, it can allow the sauce to thicken faster because of the bigger surface area.
7Sprinkle with chopped parsley and chili flakes and serve over rice.
Fish Food