Step 1

In a small bowl, mix together the honey, soy sauce, olive oil, apple cider vinegar, and garlic.

Step 2

Cut the chicken thighs into 1” pieces. Add the chicken to a medium bowl, add half of the marinade, and place the rest of the marinade in a small jar in the refrigerator (reserve it for later). Toss the chicken in the marinade, and place it covered in the fridge to marinate for 10 - 30 minutes (*see notes).

Step 3

Heat a large nonstick skillet over medium-high heat. Once the pan is hot, add a Tablespoon of olive oil and swirl to coat the pan. Saute the chicken, stirring as needed, until it’s browned and cooked through. Remove the chicken from the pan, and leave the remaining olive oil in the pan.

Step 4

Turn the heat down to medium. Add the butter to the pan, and swirl to melt it and coat the pan. Carefully add the frozen vegetables (any ice on the vegetables can make it splatter against the hot oil, so do this very carefully). Saute until they’re thawed and hot, but still crisp.

Step 5

Add the chicken back to the pan and stir to mix.

Step 6

Mix the cornstarch and water together until the cornstarch is dissolved. Add it to the reserved sauce, and mix to combine. Pour the honey garlic sauce into the pan, stir to mix with the vegetables and chicken, and heat over medium heat until it simmers and thickens.

Step 7

Serve with rice and green onion.