Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 1/3 cup honey
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 4 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp cornstarch
  • 1 tbsp cold water
  • 1 tbsp unsalted butter
  • 2 stalks green onions, sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Pat the chicken pieces completely dry with paper towels and season evenly with salt and black pepper.
  2. In a small bowl, whisk together honey, soy sauce, rice vinegar, minced garlic, and grated ginger. Set aside.
  3. Heat olive oil in a 12-inch skillet over medium-high heat until it shimmers and just begins to smoke.
  4. Arrange the chicken in the pan in a single layer; sear undisturbed for 3–5 minutes until a deep golden-brown crust forms. Flip and sear for another 3–4 minutes until cooked through.
  5. Remove the chicken from the pan and set aside on a plate.
  6. Reduce heat to medium. Add butter to the pan; once melted, pour in the honey-garlic mixture.
  7. Simmer for 2–3 minutes, scraping the bottom of the pan to incorporate the caramelized bits (fond).
  8. Whisk cornstarch into cold water to create a slurry, stir into the sauce, and simmer until the glaze is thickened and sticky.
  9. Return the chicken to the skillet, tossing to coat thoroughly in the glaze.
  10. Garnish with sliced green onions and toasted sesame seeds before serving.