- 1 ½ pounds boneless skinless chicken thighs or chicken breasts
- ⅓ cup low-sodium soy sauce
- ⅓ cup honey
- 2 tablespoons tomato paste
- 2 teaspoons chili paste sambal oelek sriracha or hot sauce of choice
- 4 cloves garlic minced
- 1 tablespoon rice vinegar
- 2 tablespoons cornstarch
- Prepared brown rice quinoa or cauliflower rice
- Toasted sesame seeds
- Chopped green onion
- TO STORE: Keep leftovers sealed in an airtight container in the fridge for up to 4 days.
- TO REHEAT: Warm gently on the stovetop with a splash of broth or water, or microwave until heated through.
- TO FREEZE: Freeze cooked chicken in a sealed container for up to 3 months; thaw overnight in the refrigerator before reheating.