Honey Garlic Chicken

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  0.3 cup Honey
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  2 tbsp Soy Sauce, Low Sodium
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  1 tbsp Vinegar, Rice
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  1 tsp Sriracha sauce
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  2 tsp Sesame Oil, Toasted
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  1 tbsp Cornstarch
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  2 Chicken Breast, Boneless Skinless(544g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 tsp 1 tsp salt ($0.05)
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  0.5 tsp 1/2 tsp black pepper ($0.02)
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  0.5 tsp Garlic powder
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  2 tbsp Flour, All-Purpose, White
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  3 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tbsp Butter
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  4 Garlic(12g)
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  2 Green Onion (Scallion)(30g)

Instructions

1. 1Combine the honey, soy sauce, rice vinegar, sriracha, toasted sesame oil, and cornstarch in a small bowl. Stir well and set aside.
2. 2Cut the chicken breasts into ½-inch pieces and season with salt, pepper, and garlic powder. Toss the chicken in the flour until evenly coated on all sides.
3. 3Heat a large skillet over medium-high heat with the olive oil. Once shimmering, add half the chicken in a single layer and cook 5–7 minutes, stirring occasionally, until golden brown and no longer pink inside. Transfer to a plate. Add the remaining oil and repeat with the second batch of chicken until cooked through.
4. 4Lower the heat to medium-low, add the salted butter to the same skillet, then add the minced fresh garlic and sauté for 30–60 seconds until fragrant.
5. 5Stir the sauce once more, then pour it into the skillet with the garlic. Stir constantly and scrape up any browned bits from the bottom. Simmer for 2 minutes over medium-low heat until the sauce thickens and coats the back of a spoon.
6. 6Return all the chicken to the skillet and stir for 1–2 minutes until evenly coated and heated through.
7. 7Remove from heat and top with sliced green onions.
8. 8Divide evenly into 4 airtight containers while hot. Refrigerate until ready to serve; reheat gently on the stovetop or microwave before eating.