Servings: 4

Cook Time: 30–35 minutes

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Ingredients

1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized cubes

2 tbsp cornstarch (for dredging)

Salt and black pepper, to taste

2 tbsp vegetable or olive oil

The Creamy Fusion Sauce:

3 cloves garlic, minced

¼ cup honey

2 tbsp soy sauce

1 tbsp rice vinegar or apple cider vinegar

½ cup heavy cream (the "creamy white" element)

1 tbsp unsalted butter

2 cups cooked white jasmine rice

Optional: Sliced green onions or sesame seeds for garnish

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Instructions

1. Prepare the Chicken: In a bowl, toss the cubed chicken with cornstarch, salt, and pepper until evenly coated.

2. Sear the Cubes: Heat oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until all sides are golden brown and cooked through. Remove chicken from the pan and set aside.

3. Build the Sauce: In the same skillet, melt the butter and sauté the minced garlic for about 30–60 seconds until fragrant.

4. Simmer and Fuse: Add the honey, soy sauce, and vinegar to the pan. Stir well and let it simmer for 2 minutes.

5. Add the Cream: Lower the heat to medium-low and slowly stir in the heavy cream. Whisk gently until the sauce is smooth, light in color, and begins to thicken.

6. Glaze: Return the chicken cubes to the skillet. Toss them in the creamy sauce for 1–2 minutes until the glaze clings to the meat and everything is heated through.

7. Plate and Serve: Spoon a generous portion of the creamy chicken over a bed of fluffy white rice. Garnish with green onions or sesame seeds.