Rezept
Zubereitungszeit ca. 30 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 20 Minuten
Zutaten:
- 1 ½ pounds (680 g) boneless, skinless chicken breast, cut into 1-inch pieces
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons cornstarch
- 3 tablespoons extra-virgin olive oil, plus more as needed
- 4 garlic cloves, minced
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 2 tablespoons rice wine vinegar
- ¼ cup low-sodium chicken broth
- 3 tablespoons unsalted butter
- 2 green onions, thinly sliced
- Cooked rice for serving (optional)
Arbeitsschritte:
- Pat the chicken dry and season with the salt and pepper, then add to a bowl with the cornstarch and toss until well coated.
- Heat the oil in a large skillet over medium-high heat. When shimmering, add the chicken in one layer and cook, turning often, until golden brown on all sides and cooked through, 8 to 10 minutes. Transfer to a plate. If the chicken does not fit in one layer, cook in two batches, adding more oil if necessary.
- Reduce the heat to medium-low, add the garlic, and cook for 30 seconds. Pour in the soy sauce, honey, vinegar, and broth. Bring to a simmer and cook for 2 minutes. Turn off the heat, swirl in the butter, return the chicken to the skillet, add the green onions, and toss to coat.