In a large bowl, combine the diced chicken, flour, garlic powder, and black pepper. Fold the ingredients together until the chicken is evenly coated in the dry ingredients. Set the chicken aside.
In a large skillet, heat the oil over medium-high heat for about a minute. Once the oil is heated, add the chicken and cook for 7-10 minutes, or until the chicken is no longer pink in the middle.
Add the butter, honey, apple cider, and soy sauce to the pan. Reduce the heat to low and whisk until the butter is melted and the liquid ingredients are homogenous. Continue cooking until the liquid begins to sizzle.
Remove the pan from the burner and top the chicken with sesame seeds.
Serve and enjoy!
Notes
In addition to sesame seeds, you can top this honey chicken with green onions or chives.
This asian honey chicken is great served over white rice or ramen noodles.
We found that the sauce was best when served fresh; however, you can store your leftovers in the fridge for about 4-5 days and reheat them on the stovetop. Simply dump the leftovers into a pan and cook over medium heat until warm all the way through.
Make sure your chicken reaches an internal temperature of 165°F before serving.
You can make this sauce ahead of time and store it in the fridge for up to 5 days.
Simply whisk the ingredients together and place the sauce in the fridge. Add it to the pan once the chicken is fully cooked and continue the recipe like normal.