Ingredients:

  • 1 lb chicken breast, cubed into 1-inch pieces
  • 1 tbsp cornstarch
  • 0.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 2 cloves garlic, grated
  • 1 tsp fresh ginger, grated
  • 2 cups pre-cooked jasmine rice
  • 2 cups fresh baby spinach

Instructions:

  1. Pat the chicken breast bone-dry with paper towels. Toss the cubes in a bowl with cornstarch, salt, and pepper until ghost-white and evenly coated.
  2. Heat a heavy-bottomed skillet over medium-high heat with the neutral oil. Once shimmering, add the chicken in a single layer. Do not move for 3 minutes to develop a mahogany-colored crust.
  3. Flip the chicken pieces and cook for another 3 minutes until the centers are opaque and cooked through.
  4. Lower the heat to medium. Push the chicken to the sides of the pan and add grated garlic and ginger to the center, sautéing for 30 seconds until aromatic.
  5. Pour in the soy sauce, honey, and rice vinegar. Toss the chicken to coat as the sauce bubbles and emulsifies into a thick lacquer-like glaze.
  6. Assemble the bowls by dividing the pre-cooked jasmine rice and fresh baby spinach. Top with the glazed chicken and any residual pan sauce. Garnish with scallions or sesame seeds if desired.