Ingredients

• •1½ lb boneless skinless chicken thighs, cut into bite-size pieces
• •½ cup cornstarch
• •½ tsp salt
• •¼ tsp black pepper
• •2 tbsp cooking oil
• •⅓ cup honey
• •¼ cup soy sauce
• •4 cloves garlic, minced
• •1 tbsp rice vinegar
• •1 tsp sesame oil
• •1 tsp fresh ginger, grated
• •1 tsp cornstarch
• •2 tbsp water
• •3 cups cooked jasmine rice
• •1 cucumber, sliced
• •1 cup shredded carrots
• •2 green onions, sliced
• •1 tbsp sesame seeds

Instructions

1. 1Pat the chicken dry. Toss with cornstarch, salt, and pepper until evenly coated.
2. 2Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6–8 minutes, turning occasionally, until golden, crispy, and cooked through.
3. 3Whisk together honey, soy sauce, garlic, rice vinegar, sesame oil, and ginger.
4. 4Mix the cornstarch and water separately, then stir the mixture into the sauce.
5. 5Pour the sauce into the skillet with the chicken. Cook for 1–2 minutes, stirring frequently, until the sauce becomes thick, glossy, and coats the chicken.
6. 6Divide the rice among four bowls. Add cucumber and shredded carrots.
7. 7Spoon the honey garlic chicken over the rice and drizzle with any remaining sauce.
8. 8Finish with sliced green onions and sesame seeds.