4 whole chicken breasts, skinless and boneless (cut into 1 inch pieces)
5 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon lemon zest
2 tablespoons lemon juice
1 tablespoon soy sauce
1 tablespoon vinegar
1 tablespoon corn starch
2/3 cup honey
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
2 tablespoons parsley, fresh, chopped for garnish (optional)
1 teaspoon sesame seeds, for garnish (optional)
1-2 whole Thai red chilies, thinly sliced, for garnish (optional)
In a large skillet, over medium heat, add a little olive oil and saute the chicken until cooked through. Keeping the chicken pieces in a single layer and not overcrowding the pan is a great way to cook the chicken quickly and evenly. This should take about 5-7 minutes total. Season with salt and pepper.
While the chicken is cooking, whisk together all other ingredients until well combined.
Remove the cooked chicken from the skillet and set aside.
Pour the sauce mixture into the skillet, turn the heat to high, and whisk sauce while cooking until thickened. (The sauce should thicken to the consistency of cold maple syrup.)
Add the chicken back to the skillet and stir to combine and coat with the sauce. Keeping the heat high, and the chicken in a single layer – at least as much as possible – stir the chicken, cooking on all sides. The sauce will stick to the chicken and caramelize. This will take about 3-4 minutes.
Remove from skillet to serving plate. Garnish with sesame seeds, and freshly sliced Thai chilies. (Optional) Serve immediately.