Antonis Achilleos
Active Time
20 Mins
Total Time
20 Mins
Serves 4 (serving size: 3/4 cup)

This super-speedy alternative to takeout yields nicely crisped pieces of chicken breast cloaked in a flavorful Asian sauce. Perhaps the best part about this recipe is that you don’t have to shop all over town for specialty ingredients. To keep it crunchy, sprinkle the honey-garlic chicken with scallions and sesame seeds at the end. It also works well with chicken thighs. Round out the meal with a side of steamed vegetables and rice.

How to Make It

Step 1

Cut chicken into 1-inch cubes; sprinkle evenly with garlic powder and pepper. Place cornstarch in a large sealable plastic bag; add chicken, and toss to thoroughly coat. Heat olive oil in a large nonstick skillet over high. Add chicken to hot oil, discarding excess cornstarch; cook, stirring often, until mostly cooked through and lightly browned, about 4 minutes. Add canola oil, ginger, and garlic; cook, stirring often, until aromatic, about 1 minute.

Step 2

Stir honey, soy sauce, and hoisin sauce into chicken mixture. Reduce heat to medium-high; cook, stirring often, until chicken is cooked through and sauce thickens and becomes syrupy, 45 to 60 seconds. Add scallion and sesame seeds; toss to blend. Serve hot over rice or steamed vegetables of your choice.

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