In a small bowl mix together the honey, soy sauce, water, and garlic. Set aside.
Cut the chicken thighs into bite size pieces and lightly season with salt and pepper.
Add the chicken and cornstarch to a large bowl and toss to coat the chicken evenly in the cornstarch.
Heat the oil in a large skillet or wok over medium-high heat. When the oil is hot add the chicken pieces to the pan and cook until browned, about 10 minutes.
Pour the sauce into the pan with the chicken and cook, stirring occasionally, until heated through and sauce is thickened, about 5 more minutes.
Sprinkle the sesame seeds and green onion on top and serve over steamed rice.
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