Sticky Honey Sesame Chicken Bites

By Sprig Originals ✓ · cooked up in Sprig

Tender bite-sized pieces of chicken breast get a light cornstarch coating, pan-fry until golden, then tumble in a glossy honey-soy glaze. Sweet, savoury and completely mild — no heat, no crunchy surprises — and it comes together in one skillet in about 25 minutes. Kids can eat it with a fork or their fingers, and it's brilliant over plain steamed rice.

Ingredients

• 1.5 lb boneless skinless chicken breast
• 3 tbsp cornstarch
• 1/2 tsp fine salt
• 2 tbsp vegetable oil

• 1/4 cup honey
• 3 tbsp low-sodium soy sauce
• 2 tbsp water
• 1 clove garlic, finely grated
• 1 tsp toasted sesame oil
• 1 tbsp toasted sesame seeds

Instructions

1. Cut the chicken breast into even 1-inch cubes, trimming away any stringy bits so every piece is tender. Pat dry with paper towel, then toss in a bowl with the salt and cornstarch until each piece is lightly and evenly coated.
2. In a small bowl or measuring cup, whisk together the honey, soy sauce, water, grated garlic and sesame oil until smooth. Set it next to the stove.
3. Heat the vegetable oil in a large nonstick skillet over medium-high heat until it shimmers, about 1 minute. Add the chicken in a single layer, leaving a little space between pieces, and cook undisturbed for 4 minutes until the undersides are golden.
4. Turn the pieces and cook 3 to 4 minutes more, stirring once or twice, until golden all over and cooked through (165°F / 74°C at the centre of the biggest piece).
5. Reduce the heat to medium-low, pour in the glaze and stir constantly for 1 to 2 minutes; it will bubble, thicken and coat every piece in a shiny sauce. Take the pan off the heat as soon as it clings — honey scorches quickly.
6. Scatter over the sesame seeds, toss once, and let the chicken sit for 2 minutes so the glaze sets and the pieces cool to a kid-safe temperature before serving.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

Char-Grilled Oysters with Garlic-Worcestershire Butter

Dark Roux Seafood Gumbo with Quick Shrimp Stock

One-Skillet Blackened Cajun Chicken Pasta

Are you this recipe's original author or publisher? Report a problem