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Export 11 ingredients for grocery delivery
Step 1
Prep and assemble your ingredients so they’re ready to go.
Step 2
In a small bowl, stir together the cornstarch with 1 tablespoon of the soy sauce. Stir until the cornstarch is completely dissolved and then add the remaining 2 tablespoons of soy sauce. Set aside.
Step 3
Add chicken to a medium-to-large bowl and sprinkle flour and salt over the top. Toss until the chicken is well-coated.
Step 4
In a large skillet, heat oil over medium high heat until shimmering. Once hot, add the chicken. Spread the chicken out in a single layer and cook undisturbed for 3 minutes.
Step 5
Stir the chicken and continue to cook just until the outside of the chicken is no longer pink.
Step 6
Turn heat down to medium and use a spatula to pull the chicken to one side of the pan. In the empty space, melt butter and add garlic, ginger, and red pepper flakes.
Step 7
Cook until the garlic is lightly golden and aromatic, about 30 seconds to 1 minute.
Step 8
Stir the soy sauce mixture in its bowl once or twice to re-mix any cornstarch that has settled at the bottom of the bowl. Add the mixture to the skillet along with the honey and vinegar.
Step 9
Stir everything together and bring to a simmer. Simmer until the chicken is cooked through and the sauce thickened (when you run a spatula or wooden spoon down the center of the skillet, the sauce should take at least 5 seconds to fill back in), about 6 to 8 minutes.
Step 10
Taste and add salt if needed. Serve over white rice and enjoy!
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