This is so much faster and healthier than takeout.
𝗙𝗢𝗥 𝗧𝗛𝗘 𝗦𝗔𝗨𝗖𝗘
🧄1/3 c. low-sodium soy sauce
🧄1/4 c. rice wine vinegar
🧄1 tsp. sesame oil
🧄1 1/2 tbsp. honey
🧄2 cloves garlic, minced
🧄2 tsp. finely minced fresh ginger
🧄2 tsp. cornstarch
𝗙𝗢𝗥 𝗧𝗛𝗘 𝗖𝗛𝗜𝗖𝗞𝗘𝗡
🥦1 tbsp. vegetable oil
🥦1 lb. boneless skinless chicken breasts, cut into 1″ pieces
🥦Freshly ground black pepper
🥦Sesame seeds, for garnish
🥦Sliced green onions, for garnish
🥦Cooked white rice, for serving
🥦Steamed broccoli, for serving
🍚Make sauce: In a medium bowl, whisk together soy sauce, rice vinegar, oil, honey, garlic, ginger, and cornstarch.
🍚Make chicken: In a large skillet over medium heat, heat oil. Add chicken to skillet and season with salt and pepper. Cook until golden and almost cooked through, about 10 minutes.
🍚Pour sauce over chicken and simmer until sauce has thickened slightly and chicken is cooked through, 5 minutes.
🍚Garnish with sesame seeds and green onions. Serve over rice with steamed broccoli.