Ingredients:

  • 600g boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp cornstarch (cornflour)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced (about 1 tbsp)
  • 1 tbsp grated ginger
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce, low sodium
  • 1/4 cup honey or maple syrup
  • 1/4 cup sweet chili sauce (store-bought or homemade)
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch (cornflour) mixed with 2 tbsp water (slurry)
  • Sesame seeds (optional)
  • Chopped green onions (scallions) (optional)
  • Red pepper flakes (optional)

Instructions:

  1. Toss chicken pieces with cornstarch, salt, and pepper until evenly coated.
  2. Whisk together rice vinegar, soy sauce, honey (or maple syrup), sweet chili sauce, and sesame oil in a bowl. Set aside.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger; sauté for 30 seconds, being careful not to burn.
  4. Add the chicken to the skillet and cook until golden brown and cooked through, about 6-8 minutes, flipping occasionally. Ensure internal temperature reaches 165°F (74°C).
  5. Pour the sweet chili sauce mixture into the skillet. Bring to a simmer.
  6. Stir in the cornstarch slurry and cook until the sauce thickens and coats the chicken, about 1-2 minutes.
  7. Garnish with sesame seeds, chopped green onions, and red pepper flakes (if desired). Serve immediately.