1 pound boneless skinless chicken breasts (cut into 1/2 inch strips or cubes)

2 Tablespoons cornstarch

1 pinch each salt & pepper

1 tablespoon olive or sesame oil

Cooked white rice for serving

Small bunch green onions, chopped

For the sauce

3 Tablespoons soy sauce

2 tablespoons honey

1 teaspoon sriracha, add more for more heat

1 teaspoon fresh ginger, grated

1 garlic clove, minced

2 Tablespoons sesame seeds

1 tablespoon sesame oil, optional


In a medium bowl, combine the soy sauce, honey, sriracha, ginger, garlic, sesame seeds and sesame oil. Set aside. In a large bowl combine the chicken, cornstarch, and a pinch of salt and pepper. Heat a large pan over high heat for at least 2 minutes. Add oil and chicken to pan. Stir-fry chicken for 5-6 minutes or until it’s golden brown. Add the sauce and allow the sauce to simmer for 3-4 minutes or until the sauce is thick and sticky. Remove chicken from pan, sprinkle with chopped green onions and more sesame seeds if desired. Serve with hot white rice or noodles.