Honey Garlic Chicky Tendies

It’s all about that sauce. You could easily sub cubed/sliced tofu for vegetarian and agave for vegan! Serve with rice and cucumber salad.

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Amy Laun has made this 2 times!

Ingredients

Start the rice (if serving) and prep the sauce. Add all sauce ingredients to a small bowl. Whisk to combine. If honey doesn’t dissolve, let it sit for a few minutes and whisk again. Alternatively, you could also mix with 1-2 Tbsp. of warm water first to help it dissolve.
Add all non-chicken chicken ingredients into a medium bowl. Stir well to combine.
Heat butter and olive oil in a large nonstick skillet over medium heat.
Going one-by-one (or two-by-two if you're super talented), coat each chicken tender lightly with the corn starch mixture. Fluffing off any extra. Add chicken to the pre-heated melted butter skillet in a single layer.
After they are all nestled in - cook for about 4-5 minutes (until the white starts creeping in on the top, but they are still pink - and the bottom is golden brown) then flip!
Cook the other side for 4-5 minutes, then douse with your sauce. Prepare for amazing smells.
Toss and turn the chicken in the sauce, cooking for about 1-2 minutes more to thicken the sauce. Take off heat and serve warm, over rice with a drizzle of that saucccceeee.