Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces
  • 2 tbsp cornstarch
  • 1/2 tsp fine sea salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 3 tbsp raw honey
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 5 cloves garlic, finely minced
  • 1 tsp freshly grated ginger

Instructions:

  1. Pat the chicken completely dry with paper towels to ensure a crisp sear. Cut into uniform 1-inch bite-sized pieces.
  2. In a mixing bowl, toss the chicken pieces with cornstarch, salt, and pepper until a very thin, translucent film forms over the meat.
  3. Heat the avocado oil in a large 12-inch cast iron skillet over medium-high heat until it shimmers.
  4. Add the chicken in a single layer, ensuring pieces do not touch. Sear undisturbed for 3–4 minutes until a deep mahogany-colored crust develops, then flip to cook the other side.
  5. Whisk together honey, soy sauce, rice vinegar, minced garlic, and grated ginger in a small bowl.
  6. Reduce heat to medium, pour the sauce mixture over the chicken, and toss constantly for 1-2 minutes until the sauce reduces into a thick, glassy glaze that clings to the chicken.