Fast, easy, and good. What more do you need? Serve these over rice, or I guess you could make noodles or mashed potatoes. We prefer a side of fried rice, which you can throw together and fry up while the chicken is cooking, if you have the rice and veggies prepped and cooked ahead of time. Add a side of steamed broccoli and you have a complete dinner, good enough for company. Make it pretty and sprinkle it with a little chopped parsley, green onions, or sesame seeds before serving.
1-1/2 lb boneless, skinless chicken thighs, cut in 1″ cubes
1 Tbsp olive oil
1 Tbsp butter
1 tsp salt
1/2 tsp pepper
Fry the chicken in the olive oil and butter until it changes from pink to white and starts to get some golden edges, about 5 minutes. Season with salt and pepper while cooking.
Sauce:
2 Tbsp butter
1 T apple cider vinegar (sub white or rice vinegar)
4 cloves minced garlic
3-4 Tbs honey
After chicken is done, add the sauce ingredients to the pan. Stir until the chicken is coated. Continue simmering another three minutes or so until the sauce has thickened and carmelized.