Ingredients
1 lb chicken thighs, boneless, cut into 1-inch pieces
8 oz green peas, frozen and thawed
¼ cup water
3 tbsp honey
2 tbsp all-purpose flour
1 tbsp coconut oil
1½ tsp ground turmeric
1 tsp rice vinegar
1 tsp salt, plus more to taste
¾ tsp ground black pepper, plus more to taste
1 wedge lime
¼ tsp mixed sesame seeds
1 cup rice, per serving
Preparation
In a mixing bowl, combine the salt, flour, and turmeric. Add the chicken and toss to coat. Set aside.
In another mixing bowl, combine the honey, water, and ground black pepper. Stir until honey has dissolved. Set aside.
Heat up oil in a wide skillet over medium-high heat. Add the coated chicken and saute for roughly 5 minutes on each side until fragrant and golden brown on both sides.
Add the green peas and continue sauteing.
Add the honey mixture, reduce heat to medium-low, and stir for roughly 5 minutes until the mixture thickens to a sauce, and the chicken is cooked through.
Remove from the heat, add the vinegar, season with salt and pepper then toss to combine.
Serve immediately with rice and lime wedges. Garnish with sesame seeds.
