– 3 tablespoons soy sauce – 1 teaspoon cornstarch – 2 pounds boneless, skinless chicken thighs – ⅓ cup all-purpose flour – ¼ teaspoon salt – 1 tablespoon extra virgin olive oil – 1 tablespoon butter – 3 cloves garlic – 2 teaspoons grated fresh ginger – Pinch of red pepper flakes optional – ⅓ cup honey – 2 tablespoons white vinegar
In a small bowl, stir together the cornstarch with the soy sauce.
Add chicken to a medium to large bowl and sprinkle flour and salt over the top. Toss until the chicken is well-coated.
In a large skillet, cook the chicken just until the outside is no longer pink.
Use a spatula to pull the chicken to one side of the pan. In the empty space, melt butter and add garlic, ginger, and red pepper flakes. Cook until the garlic is lightly golden and aromatic.
Add the soy sauce mixture to the skillet along with the honey and vinegar.
Stir everything together and bring to a simmer. Simmer until the chicken is cooked through and the sauce thickened.
Serve over white rice with a side of steamed vegetables.