If there is any type of food that I am always craving (besides pizza), it’s Asian. With savory, salty, sweet, and spicy flavors all together in one dish, you really can’t go wrong.
A few years ago, I started trying to avoid MSG , extra sugar and salt in take out. To satisfy my desire for umami and spicy flavors, I began creating my own versions of Asian inspired “take out.” Now, it is SO simple and easy to make at home, and our family enjoys it more than the store bought versions.
This dish will have you in and out of the kitchen faster than you can get a take-out order, and you’ll be surprised how a few simple ingredients come together to pack such depth of flavor.
- 1 lb thin pieces chicken breast, cut into strips or bite size chunks
- 1 tsp olive oil
- 1⁄2 cup reduced sodium soy sauce
- 4 tbsp pure honey
- 4 tbsp toasted sesame oil
- 4 cloves garlic, smashed
- 1 1⁄2 inches ginger, grated
- 3 scallions, finely sliced
- 1-2 hot peppers, finely chopped (depending on how spicy you like things)
- 2 tbsp corn starch + 4 tbsp warm water
- 1 cup water
- 1 tsp sesame seeds (optional)
- 2 tbsp cilantro, finely chopped (optional)
Mix soy sauce, sesame oil, honey, ginger, garlic, scallions and hot peppers together. Add chicken and let marinate for 10 minutes. Heat the olive oil in a pan with a lid. Add the chicken (save the marinade) and sear for 2-3 minutes. Flip chicken and add the marinade and water to the pan. Cover and simmer for about 10 minutes, until the chicken is cooked through. Dissolve corn starch in the 4 tbsp of water, add the mixture to the pan, mix gently, and cover. Let cook for an additional 2 minutes.
Transfer chicken to a serving platter, pour the sauce on top and garnish with sesame seeds and cilantro if using. This is excellent served over cooked rice, or paired with a sesame cabbage slaw.
*If you prefer less spice, only use one pepper, or remove the seeds.