Ingredients

• 1 1/2 lbs boneless, skinless chicken breast, cut into bite-sized pieces
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 3 tablespoons coconut aminos or gluten-free low-sodium tamari
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 cup low-sodium chicken broth
• 1 teaspoon cornstarch or arrowroot powder
• 1/4 teaspoon black pepper
• 2 green onions, thinly sliced
• 1 teaspoon sesame seeds, optional

Instructions

1. Pat the chicken pieces dry with paper towels and season lightly with black pepper.
2. In a small bowl, whisk together the coconut aminos or tamari, honey, rice vinegar, sesame oil, chicken broth, and cornstarch or arrowroot powder until smooth.
3. Preheat a large skillet or outdoor griddle over medium-high heat. On a Blackstone, create a hot searing zone and a medium-low finishing zone.
4. Add the olive oil to the hot cooking surface and spread the chicken into a single layer with enough room between the pieces to sear.
5. Cook for 3 to 4 minutes without moving the chicken, allowing a golden-brown crust to develop.
6. Turn the chicken pieces and continue cooking for another 2 to 3 minutes, until browned and nearly cooked through.
7. Move the chicken to the cooler section of the griddle or reduce the skillet heat to medium-low.
8. Add the garlic and ginger and cook for about 30 seconds, stirring constantly, until fragrant.
9. Whisk the prepared sauce once more, then pour it over the chicken on the cooler cooking zone.
10. Toss the chicken continuously through the sauce for 2 to 4 minutes, until the glaze thickens and coats the chicken and the meat reaches an internal temperature of 165°F.
11. Remove from the heat and garnish with sliced green onions and sesame seeds, if desired.
12. Serve immediately with vegetables, cauliflower rice, brown rice, or quinoa.

Notes & Tips

• A large outdoor griddle is excellent for this recipe because the chicken can be spread into a single layer for better browning instead of steaming in an overcrowded skillet.
• On a Blackstone, sear the chicken over higher heat first, then move it to a cooler zone before adding the honey glaze.
• Honey contains natural sugars that can scorch quickly, so do not add the sauce to the hottest section of the griddle.
• Keep the chicken moving once the glaze is added so the sauce coats the pieces evenly without burning.
• Coconut aminos provide a slightly sweeter soy-free option, while gluten-free tamari gives the sauce a deeper savory flavor.
• Broccoli, snap peas, bell peppers, or zucchini can be cooked on a separate griddle zone and tossed with the chicken just before serving.
• For a little heat, add crushed red pepper flakes or a small amount of gluten-free sriracha-style chili sauce to the glaze.
• The sauce will continue to thicken slightly as it cools, so avoid reducing it too aggressively.
• Refrigerate leftovers for up to 4 days. This recipe reheats well for meal prep.