Scale

1 lb boneless skinless chicken thighs, cut into pieces

1/4 cup soy sauce (low sodium)

2 tablespoons honey

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon cornstarch + 1 tablespoon water (slurry)

3 cups cooked white or jasmine rice

Green onions & sesame seeds for garnish

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1. Whisk together soy sauce, honey, garlic, and ginger in a bowl.

2. Heat oil in a skillet and cook chicken until browned.

3. Pour in sauce and simmer for 3–4 minutes.

4. Mix cornstarch and water, add to skillet.

5. Cook until sauce thickens and becomes glossy.

6. Serve chicken over warm rice.

7. Garnish with green onions and sesame seeds.

You can swap chicken thighs with chicken breast.

Add vegetables like broccoli or bell peppers for a complete meal.

Store leftovers in the fridge for up to 4 days.