Honey Sesame Chicken
Servings: 6
Ingredients
- 1½ pounds boneless skinless chicken thighs, cut into 1½-inch pieces
- 1 tablespoon avocado oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 cloves garlic minced
- 1 tablespoon freshly grated ginger
- ¼ cup honey
- 3 tablespoons De La Rosa Rice Vinegar
- 1 tablespoon De La Rosa Toasted Sesame Oil
- 2 tablespoons coconut aminos
- 1 teaspoon orange zest
- 1 tablespoon fresh orange juice
- 1 teaspoon arrowroot starch
- 1 tablespoon water
- 2 teaspoons toasted sesame seeds
- 2 green onions thinly sliced
Instructions
- Pat the chicken dry and season with the kosher salt and black pepper.
- Heat the avocado oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook for 4 to 5 minutes per side, until golden brown and cooked through. Transfer the chicken to a plate.
- Reduce the heat to medium. Add the garlic and ginger to the skillet and cook for about 30 seconds, stirring constantly.
- Whisk together the honey, De La Rosa Rice Vinegar, De La Rosa Toasted Sesame Oil, coconut aminos, orange zest, and orange juice. Pour into the skillet and bring to a gentle simmer.
- In a small bowl, whisk together the arrowroot starch and water until smooth. Stir into the sauce and cook for 1 to 2 minutes, until slightly thickened.
- Return the chicken to the skillet and toss to coat evenly in the glaze. Continue cooking for 1 to 2 minutes, allowing the sauce to cling to the chicken.
- Transfer to a serving platter and sprinkle with the toasted sesame seeds and green onions.
Nutrition
Calories: 230kcal | Carbohydrates: 15g | Protein: 26g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 71mg | Sodium: 364mg | Potassium: 462mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 48IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg
