Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 2 tbsp cornstarch
  • 1 tsp garlic powder
  • 0.5 tsp sea salt
  • 0.5 tsp white pepper
  • 0.33 cup low-sodium soy sauce
  • 0.25 cup raw honey
  • 2 tbsp Thai sweet chili sauce
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tbsp fresh lime juice
  • 1 tbsp avocado oil spray (for cooking)
  • 2 tbsp fresh cilantro, chopped
  • 1 tsp toasted sesame seeds
  • 1 red bird's eye chili, thinly sliced
  • 1 fresh lime, cut into wedges

Instructions:

  1. Place your 1 inch chicken cubes in a large bowl. Sprinkle over the 2 tbsp cornstarch, 1 tsp garlic powder, 0.5 tsp sea salt, and 0.5 tsp white pepper. Toss vigorously until every single piece is matte and white.
  2. Heat your skillet over medium high heat and coat with 1 tbsp avocado oil spray. Once the pan is shimmering, add the chicken in a single layer. Cook for 3 minutes without moving them until a golden crust forms on the bottom.
  3. Use tongs to flip the pieces over. Cook for another 3 minutes until the chicken is opaque and firm to the touch. Don't worry if they aren't fully cooked through yet; they will finish in the sauce.
  4. Push the chicken to the edges of the pan, creating a small well in the center. Add the 2 minced cloves of garlic and 1 tbsp grated fresh ginger. Sauté for 30 seconds until the fragrance fills the room but the garlic hasn't turned brown.
  5. Pour in the 0.33 cup soy sauce, 0.25 cup raw honey, and 2 tbsp sweet chili sauce. Stir everything together so the chicken is completely submerged in the bubbling liquid.
  6. Continue to simmer for 2 to 3 minutes. You'll see the sauce transform from a thin liquid into a thick, syrupy glaze that clings to the chicken. Stop when the sauce coats the back of a spoon.
  7. Turn off the heat. Squeeze in 1 tbsp fresh lime juice and toss one last time.
  8. Transfer the Thai Chicken Bites to a serving platter. Sprinkle with 2 tbsp chopped cilantro, 1 tsp toasted sesame seeds, and the sliced red bird's eye chili if you want that extra heat. Serve immediately with extra lime wedges on the side.