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Ingredients
4 boneless chicken thighs, cut into strips
2 tbsp. cornstarch, plus 1 tsp
¼ tsp pepper
1 tbsp. rice vinegar
1 tbsp. soy sauce
1 tbsp. butter
½ tsp chili flakes
¼ tsp salt
3 cloves garlic, minced
¼ cup honey
1 tbsp. brown sugar
⅓ cup chicken broth
2 tbsp. parsley, chopped
In a bowl, mix chicken strips with salt, pepper, and 2 tbsp. of cornstarch until evenly coated.
In another bowl, combine chicken broth, soy sauce, rice vinegar, brown sugar, and honey with 1 tsp of cornstarch. Set aside.
Heat vegetable oil in a skillet over medium-high heat. Add chicken strips and cook for 4-5 minutes, flipping halfway through, until golden brown and cooked through.
Reduce heat to medium. Add butter and minced garlic to the skillet, cooking until garlic is fragrant.
Pour in the prepared broth-honey mixture. Allow the sauce to simmer until it thickens slightly and coats the chicken, about 3-4 minutes.
Sprinkle chili flakes and chopped parsley over the chicken. Serve hot over rice and enjoy!