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Sticky garlic soy chicken bites served over fluffy white rice in a shallow white bowl, glossy brown sauce coating the chicken

Sticky Garlic Soy Chicken Bites

Sticky Garlic Soy Chicken Bites are a fast skillet chicken dinner with golden bite-size chicken pieces coated in a glossy garlic soy sauce. Serve it over rice, in lettuce cups, or with steamed vegetables.
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Prep Time 12 minutes
Cook Time 14 minutes
Total Time 26 minutes
Servings: 4 servings
Course: Dinner
Ingredients Method Notes

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken thighs cut into 1-inch pieces
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons cornstarch
  • 2 tablespoons neutral oil such as canola or avocado oil
  • 5 garlic cloves minced
  • 1 teaspoon grated fresh ginger
  • 1/3 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon packed brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon red pepper flakes optional
  • 2 green onions thinly sliced
  • 1 teaspoon sesame seeds optional
  • cooked white rice or noodles for serving

Method
 

  1. Prep time: 12 minutes. Cook time: 14 minutes. Servings: 4. Set a 12-inch skillet near the stove, and have the sauce ingredients measured before you turn on the heat. This goes quickly once the chicken starts cooking.
  2. Pat the chicken dry with paper towels. This little step matters. Damp chicken will not brown well, and you want golden edges before the sauce goes in.
  3. Place the chicken in a bowl. Sprinkle with salt, pepper, and cornstarch, then toss until the pieces look lightly coated and no dry clumps are sitting in the bottom of the bowl.
  4. In a small bowl, stir together soy sauce, honey, brown sugar, rice vinegar, sesame oil, red pepper flakes, garlic, and ginger. The sauce will look thin right now. That's fine.
  5. Heat 1 tablespoon oil in the skillet over medium-high heat. When the oil shimmers, add half the chicken in a single layer. Let it sit for 2 minutes before stirring, then cook 3 to 4 minutes more, until browned and cooked through. Transfer to a plate.
  6. Add the remaining 1 tablespoon oil and repeat with the second batch of chicken. If the skillet has browned bits on the bottom, keep them. They make the sauce taste better.
  7. Turn the heat down to medium. Return all the chicken to the skillet, pour in the sauce, and stir right away. It should bubble around the edges within 30 seconds.
  8. Simmer for 2 to 3 minutes, stirring often, until the sauce thickens and coats the chicken. It should look glossy, not watery. If it tightens too much, add 1 tablespoon water and stir.
  9. Remove the skillet from the heat. Sprinkle with green onions and sesame seeds. Serve hot over rice or noodles.

Notes

Use a hot 12-inch skillet and cook the chicken in batches so it browns instead of steaming. Pat the chicken dry before coating with cornstarch, use low-sodium soy sauce, and thin the sauce with water 1 tablespoon at a time if it gets too thick. Leftovers keep in an airtight container in the refrigerator for up to 4 days; reheat with 1 to 2 tablespoons water.