1 1/2 lbs boneless skinless chicken thighs (cut into 1” pieces)
¼ cup honey
3 tablespoons soy sauce
2 tablespoons fresh ginger (minced)
2 tablespoons fresh garlic (minced)
½ teaspoon sesame oil
1 pinch ground black pepper
2 tablespoons vegetable oil
2 tablespoons oyster sauce
- In a large bowl combine honey, soy sauce, garlic, ginger, sesame oil and black pepper. Add chicken and toss with the marinade to coat.
- Cover and refrigerate for at least 3 hours to overnight.
- Heat vegetable oil in the wok over high heat. Add chicken with the marinade and stir-fry until the chicken pieces are fully cooked (about 7-8 minutes).
- Reduce heat, add the oyster sauce and stir in until the chicken pieces are coated with it.