Step by step

Method

4 steps

1. 1

   Heat a large nonstick skillet over medium-high with a light film of oil. Add 1½–2 lb boneless, skinless chicken breasts cut into 1-inch pieces and cook, stirring, about 6 minutes until cooked through and no longer pink in the center. Optional: a little minced garlic or grated fresh ginger in the last minute.

2. 2

   In a bowl, whisk ½ cup honey, ½ cup low-sodium soy sauce, ¼ cup water, 2 tablespoons cornstarch, ½–1 teaspoon ground ginger, and ½–1 teaspoon red pepper flakes until the cornstarch dissolves with no lumps.

3. 3

   Pour the sauce over the chicken. Cook, stirring, until it thickens into a light glaze that coats the pieces, 1–2 minutes. Loosen with a splash of water if it gets too thick or sticky.

4. 4

   Sprinkle with 1–2 teaspoons toasted sesame seeds. Cover and simmer on low about 10 minutes so the chicken drinks in the sauce. Finish with a few drops of toasted sesame oil if you want deeper aroma. Serve over rice. You want glossy honey-soy chicken with a sesame crunch — not a candy-thick sludge or pale chicken sitting in thin soy.