Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1/4 cup honey
- 1/4 cup sweet chili sauce
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- Fresh cilantro and scallions for garnish
Instructions
- Coat chicken strips with cornstarch.
- Heat oil in a skillet over medium heat and cook chicken until golden brown and cooked through. Remove and set aside.
- In the same skillet, add garlic and cook briefly until fragrant.
- Add honey, sweet chili sauce, soy sauce, and rice vinegar. Simmer until slightly thickened.
- Return chicken to the skillet and toss to coat evenly with the sauce.
- Garnish with chopped cilantro and scallions before serving.
Notes
- Adjust the chili sauce to control spiciness.
- Serve with steamed rice or vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free (use tamari instead of soy sauce)
Nutrition
- Serving Size: 1 plate
- Calories: 320 Kcal
- Sugar: 15g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg