4 boneless skinless chicken breasts, cubed

1 Tbsp olive oil

1/2 cup low sodium soy sauce

1/2 cup water

3 Tbsp packed light brown sugar

2 Tbsp rice vinegar

1/2 tsp sesame oil (optional)

1 tsp ground ginger

2 tsp minced garlic

2 Tbsp honey

3 tsp cornstarch

Sesame seeds, for garnish

Chopped green onions, for garnish

Cooked rice, for serving

Steamed vegetables, for serving

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Heat olive oil in a large skillet over medium-high heat.
Add cubed chicken and cook until browned and no longer pink inside.
In a bowl, whisk together soy sauce, water, brown sugar, rice vinegar, sesame oil (if using), ginger, garlic, honey, and cornstarch until smooth.
Pour the sauce into the skillet with the chicken. Stir and cook until the sauce thickens and coats the chicken.
Serve hot over rice with steamed vegetables. Garnish with sesame seeds and chopped green onions.

Swap chicken breasts with chicken thighs for juicier meat.

Use cauliflower rice for a low-carb option.

Add broccoli, snap peas, carrots, or bell peppers for extra nutrition and color.

For a sweet twist, add pineapple chunks.

Replace chicken with shrimp or tofu for a different protein.

Add red pepper flakes or sriracha for spice.

Store leftovers in the fridge for up to 4 days or freeze for 2 months.