Honey-Garlic Chicken Stir-Fry

Ingredients

• 1.5 lbs boneless chicken thighs, cut into 1" pieces
• 1 tbsp cornstarch
• Salt, pepper
• 2 tbsp neutral oil
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 cup broccoli florets

Sauce

• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp cornstarch + 1 tbsp water (slurry)

Steamed rice, sesame seeds, scallions for serving

Method

1. Prep sauce: Whisk soy sauce, honey, rice vinegar, and sesame oil. Set aside. Mix cornstarch slurry separately.
2. Sear chicken: Toss chicken with 1 tbsp cornstarch, salt, pepper. Heat oil in wok or large skillet over high heat. Cook chicken in a single layer 3–4 min until golden. Flip, cook 2 min. Remove.
3. Stir-fry vegetables: In the same pan, cook bell pepper, snap peas, and broccoli 2–3 min (keep them crisp).
4. Combine: Add garlic and ginger, 30 sec. Pour in sauce. Add cornstarch slurry. Cook 1 min until thickened and glossy. Return chicken, toss to coat.
5. Serve over rice with sesame seeds and scallions.

What You're Practicing

• Cornstarch coating on protein for a light crust that holds sauce
• Wok technique: high heat, cook in stages, combine at the end
• Cornstarch slurry for sauce thickening — the same technique as the tofu stir-fry
• Balancing sweet (honey), salty (soy), and acid (vinegar)