Ingredients

Scale

For the Chicken:

1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tablespoons soy sauce
1 tablespoon fish sauce (or soy sauce if preferred)
1 tablespoon lime juice
1 teaspoon grated fresh ginger
2 garlic cloves, minced
1 teaspoon sesame oil
1 tablespoon cornstarch or all-purpose flour (for light coating)
2 tablespoons vegetable oil (for frying or sautéing)

For the Sauce/Glaze:

2 tablespoons soy sauce
2 tablespoons honey or brown sugar
1 tablespoon rice vinegar or lime juice
1 tablespoon sriracha or Thai chili sauce (adjust to taste)
1 teaspoon garlic, finely minced
1 teaspoon grated ginger
1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

For Garnish:

Chopped fresh cilantro or green onions
Sesame seeds
Lime wedges

Instructions

Step 1: Prepare the marinade

In a medium bowl, combine soy sauce, fish sauce, lime juice, grated ginger, minced garlic, and sesame oil. Whisk everything together until smooth. Add the chicken pieces and toss to coat thoroughly. Cover and let marinate in the fridge for at least 30 minutes, or up to 2 hours for deeper flavor.

Step 2: Coat the chicken

After marinating, remove the chicken from the fridge and drain off any excess liquid. Lightly toss the pieces with cornstarch or flour to create a thin, crispy coating. This step helps lock in moisture and gives the chicken a golden crust when cooked.

Step 3: Cook the chicken

Heat the vegetable oil in a large skillet or nonstick pan over medium-high heat. Once hot, add the chicken in a single layer (work in batches if necessary to avoid overcrowding). Cook for 3–4 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel–lined plate.

Step 4: Make the sauce

In a small saucepan or clean skillet, combine soy sauce, honey, rice vinegar, sriracha, garlic, and ginger. Bring the mixture to a low simmer over medium heat. If you like a thicker glaze, stir in the cornstarch-water slurry and continue to simmer for 1–2 minutes until the sauce thickens and becomes glossy.

Step 5: Toss chicken in sauce

Add the cooked chicken to the pan with the sauce. Toss to coat each piece generously. Let it simmer together for another minute or two so the chicken absorbs the glaze and everything gets sticky and delicious.

Step 6: Garnish and serve

Transfer the glazed chicken bites to a serving dish. Sprinkle with sesame seeds, chopped green onions, or cilantro. Serve with lime wedges for that fresh finishing touch. They’re perfect on their own or paired with rice, noodles, or salad.

Prep Time: 20 minutes
Marinating Time: 30 minutes (optional, but recommended)
Cook Time: 15–20 minutes

Nutrition

Calories: 320
Sugar: 8g
Fat: 15g
Carbohydrates: 18g
Fiber: 1g
Protein: 28g