📖 Instructions

1. Prepare the chicken: Start by patting your boneless, skinless chicken thighs (or breasts, if you prefer) completely dry with paper towels. This crucial step helps achieve a nice sear. Cut the chicken into 1-inch bite-sized pieces. Season them generously with salt and black pepper on all sides. Make sure you don't skimp on this part; good seasoning makes all the difference!
2. Sear the chicken: Heat 1 tablespoon of olive oil (or your preferred cooking oil) in a large skillet or wok over medium-high heat. Once the oil is shimmering and hot, add the chicken pieces in a single layer, making sure not to overcrowd the pan. Cook for 3-4 minutes per side, until they're beautifully golden brown and lightly caramelized. You don't need to cook them through completely at this stage, just get that lovely color. Remove the seared chicken from the pan and set it aside on a clean plate.
3. Prepare the cornstarch slurry: In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water until a smooth slurry forms. This mixture is what will thicken our beautiful honey garlic sauce, giving it that desirable sticky consistency. Set it aside for now.
4. Whisk the sauce ingredients: In another medium bowl, combine the low-sodium soy sauce, honey, minced garlic, rice vinegar, and sesame oil. Whisk everything together thoroughly until it's well combined and the honey has fully dissolved. You want a homogenous mixture before it hits the pan.
5. Cook the sauce: Reduce the heat under your skillet to medium. Pour the whisked honey garlic sauce mixture into the pan. Let it come to a gentle simmer, stirring constantly. You'll notice it start to bubble slightly. Continue to cook for about 2-3 minutes, allowing the garlic to become fragrant and the flavors to meld. Don't let it boil too vigorously; a gentle simmer is perfect.
6. Thicken the sauce: Give your cornstarch slurry another quick whisk, then slowly pour it into the simmering sauce in the skillet, stirring continuously. The sauce will begin to thicken almost immediately. Continue to stir for another 1-2 minutes until the sauce has reached a thick, glossy, and syrupy consistency. It should coat the back of a spoon nicely.
7. Combine chicken and sauce: Return the seared chicken pieces to the skillet with the thickened honey garlic sauce. Toss the chicken gently to ensure every piece is thoroughly coated in that glorious, sticky glaze. Cook for another 2-3 minutes, or until the chicken is heated through and perfectly coated. The chicken should be cooked through to an internal temperature of 165°F (74°C).
8. Serve and garnish: Remove the skillet from the heat. Serve the honey garlic chicken immediately over steamed white or brown rice. Garnish generously with a sprinkle of sesame seeds and freshly chopped green onions for a pop of color and freshness. Enjoy your incredibly flavorful, homemade honey garlic chicken!