Honey-Glazed Vietnamese Chicken

Rinse the chicken thighs and pat them dry with a paper towel. Cut them into 1-inch cubes and place them in a bowl.

In a small bowl, whisk together 2 Tbsp honey, 1 Tbsp fish sauce, and 1 Tbsp soy sauce to create the chicken marinade.

Pour the marinade over the chicken cubes and mix well, ensuring all chicken pieces are evenly coated. Set aside for 10 minutes.

Heat a large heavy-bottomed pan over medium heat. Add 1 Tbsp avocado oil, and once hot, add half of the marinated chicken cubes. Fry until cooked through, then remove and repeat with the remaining chicken. Leave the juices in the pan and set the cooked chicken aside.

Add the minced garlic, 2 Tbsp honey, 1 Tbsp fish sauce, 2 Tbsp soy sauce, and 2 Tbsp rice vinegar to the pan. Bring it to a boil, then reduce heat to simmer, and let it simmer, stirring often, until sauce thickens to a honey-like consistency.

Add the cooked chicken back into the pan and stir to coat all the chicken pieces in the sauce for about 30 seconds, ensuring the chicken is heated through.

To serve, place 3/4 cup of cooked jasmine rice on each plate along with a portion of stir-fry vegetables. Top with the honey-glazed chicken and drizzle some of the sticky sauce on top.

Garnish with a sprinkle of sesame seeds and enjoy!