Ingredients:

  • 4 tbsp unsalted butter
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp sriracha
  • 1 tsp cornstarch
  • 1 tbsp water
  • 6 cloves garlic, minced
  • 2 tbsp neutral oil
  • 1 lb chicken breast, cubed
  • 3 cups mixed vegetables (broccoli, carrots, red bell peppers, snap peas)

Instructions:

  1. Heat neutral oil in a wok or large skillet over high heat until it begins to shimmer.
  2. Add the cubed chicken in a single layer. Let it sear undisturbed for 2 minutes until a golden brown crust forms, then toss until cooked through.
  3. Remove the chicken from the pan and set it aside on a plate. Note: This prevents the chicken from getting rubbery while the veg cooks.
  4. Add the mixed vegetables to the same pan. Stir fry rapidly for 3-5 minutes until the edges are blistered and charred but the center remains crisp.
  5. Reduce the heat to medium. Push the vegetables to the sides and add the butter and minced garlic to the center.
  6. Stir the butter and garlic for 60 seconds until the butter foams and smells fragrant.
  7. Pour in the soy sauce, honey, and sriracha. Stir quickly to combine.
  8. Return the cooked chicken to the pan and toss until every piece is coated in the bubbling sauce.
  9. Mix the cornstarch and water in a small cup, then stir the slurry into the pan.
  10. Cook for 30 seconds until the sauce transforms into a glossy, thick glaze that clings to the ingredients.