Ingredients
Scale
- 1 pound boneless skinless chicken breast (cut into 1-inch cubes)
- 3 tablespoons gluten-free flour
- 1 teaspoon dried oregano
- Kosher salt and ground pepper (to taste)
- 2 tablespoons olive oil (divided)
- 3 cloves garlic (minced)
- 1/4 cup honey
- 3 tablespoons low sodium soy sauce
- 1 tablespoon white grape juice vinegar
- ½ tablespoon sriracha/hot chili sauce (or to taste)
- Chopped fresh parsley (for garnish)
- Sesame seeds (optional)
Instructions
- In a large Ziploc bag, combine chicken cubes, gluten-free flour, oregano, salt, and pepper. Seal tightly and shake until well-coated.
- Heat 2 tablespoons of olive oil in a frying pan over medium-high heat. Cook the coated chicken for 8-10 minutes until golden brown.
- Mix garlic, honey, soy sauce, grape juice vinegar, and sriracha in a bowl.
- Pour the sauce over the cooked chicken and simmer for a few minutes to meld the flavors.
- Plate the dish garnished with parsley and sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 4 oz (113g)
- Calories: 320
- Sugar: 18g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 70mg