First, gather everything you need. Trust me, it’s so much easier when you’re not scrambling to chop garlic while the chicken is sizzling away. Cut your chicken into bite-sized pieces, mince the garlic and ginger, and set everything aside. Prepping ahead makes the cooking process smooth and stress-free.

Heat a little oil in a large skillet over medium-high heat. Add the chicken and cook until it’s golden on the outside and cooked through. This usually takes about 6-8 minutes, depending on the size of your pieces. Remove the chicken from the pan and set it aside. Don’t worry if it’s not perfectly cooked at this stage—it’ll finish cooking in the sauce.

In the same pan, add the garlic and ginger. Sauté for about 30 seconds until fragrant. Then, stir in the soy sauce, honey (or brown sugar), and rice vinegar. Let it simmer for a couple of minutes. This step fills your kitchen with the most amazing aroma—it’s like a little preview of the deliciousness to come.

Mix the cornstarch with water to make a slurry, then stir it into the sauce. It’ll thicken up beautifully in just a minute or two. Watching the sauce transform into a glossy glaze is so satisfying—like magic happening right in your pan.

Add the chicken back into the pan, making sure every piece is coated in that glossy, flavorful sauce. Sprinkle with sesame seeds and green onions if you’re feeling fancy. Serve it over rice or noodles, and you’re good to go. It’s the kind of dish that makes you feel like a pro chef without breaking a sweat.