Ingredients
- 1 tablespoon cornstarch
- Salt to taste
- Ground white pepper to taste
- 1 pound boneless, skinless chicken thighs cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 4 cloves garlic minced
- 3 tablespoons soy sauce
- 2 tablespoons water
- 3 tablespoons honey
- 1 1/2 teaspoons sesame oil
Instructions
- In a bowl, combine the cornstarch, salt, and white pepper. Add chicken pieces and toss to coat.
- Heat oil in a wok over medium-high heat. Add garlic and stir-fry until fragrant, about 1 minute.
- Add chicken and cook for about 5-7 minutes. Remove from heat when the chicken is golden and reaches an internal temperature of 165°F.
- Stir in soy sauce, water, honey, and sesame oil. Simmer the sauce until it slightly thickens. Adjust seasoning with salt and pepper, then add the chicken back to the pan to coat it before serving.
