Begin by cutting your boneless, skinless chicken breasts or thighs into bite-sized pieces. In a medium bowl, whisk one beaten egg until frothy, then add the chicken and toss until well coated. Next, sprinkle cornstarch over the chicken and gently mix until each piece is just coated.

Place a large skillet over medium-high heat and add enough peanut or vegetable oil to cover the bottom, about 2 tablespoons. Once the oil is hot, carefully add the chicken pieces in a single layer. Cook for approximately 2-4 minutes on each side until golden brown and cooked through.

While the chicken cooks, combine honey, freshly chopped garlic, chicken broth, rice wine vinegar, and soy sauce in a bowl. Whisk well to blend for the sauce.

Once the chicken is golden and cooked through, carefully pour the prepared sauce directly into the skillet. Bring to a gentle boil, stirring occasionally for about 1 minute.

After the sauce has thickened, reduce the heat to low and toss in a tablespoon of butter. Stir until melted and integrated into the sauce.