For the Honey Glaze:
1/4 cup soy sauce
1/4 cup honey (or brown sugar if that’s what you have)
2 tbsp rice vinegar (or apple cider vinegar)
2 cloves garlic, minced
1 tsp fresh ginger, grated (or 1/2 tsp ground ginger)
1 tsp cornstarch + 1 tbsp water (to thicken)
🧰 Tools You’ll Need
Sharp knife + cutting board
Non-stick or cast iron skillet
Measuring cups and spoons
Small bowl (for mixing cornstarch slurry)
Tongs or spatula
🔄 Substitutions & Additions
Chicken thighs vs. breast: Thighs are juicier, but both work great.
Honey vs. brown sugar: Honey gives a smoother glaze; brown sugar is deeper in flavor.
Add veggies: Toss in snap peas, broccoli, or bell peppers for a full one-pan meal.
Add heat: A pinch of red pepper flakes or a squirt of sriracha = sweet & spicy heaven.
👩🍳 Step-by-Step Instructions
Step 1: Season the Chicken
Pat your chicken dry and season with salt and pepper.
See also Cannoli Cookies: A Sweet Twist on the Classic Italian Dessert
Step 2: Sear Until Golden
Heat oil in a skillet over medium-high heat. Add the chicken strips and sear for 3–4 minutes per side until golden brown and nearly cooked through. Set aside.
Step 3: Make the Glaze
see the continuation on the next page 😍💕In the same pan, add soy sauce, honey, vinegar, garlic, and ginger. Stir and bring to a simmer.
