Prepare the marinade. Stir the honey, balsamic vinegar and soy sauce together in a bowl.
Marinate the chicken. Add the chicken pieces and mix until coated. Cover and refrigerate for at least 30 minutes.
Cook. Heat a large non-stick frying pan over a medium-high heat. Add the chicken and all the marinade. Cook for approximately 15–20 minutes, turning regularly, until the chicken is cooked through and the sauce has reduced to a glossy coating.
Adjust the glaze. If the sauce thickens before the chicken is ready, add a small splash of water and lower the heat.
Serve. Spoon the chicken over cooked rice and add steamed pak choi on the side.
Tips for a Glossy, Sticky Glaze
Cut the chicken into similar-sized pieces so they cook evenly.
Keep stirring as the sauce reduces: the honey can catch on the bottom of the pan.
Use a wide pan to help the sauce reduce.
Choose gluten-free tamari if you need a gluten-free option, and check the other ingredient labels.
