1 pound skinless chicken breasts (boneless, cut into ½ inch strips)
2 tablespoons corn starch
1 pinch salt (each, & pepper)
1 tablespoon olive oil
cooked white rice (for serving)
1 bunch spring onions (scallions, chopped)
3 tablespoons soy sauce
2 tablespoons honey
1 teaspoon Sriracha (add more for more heat)
1 teaspoon fresh ginger (grated)
1 clove garlic (minced)
2 tablespoons sesame seeds
1 tablespoon sesame oil (optional)
- In a large bowl combine the chicken, cornstarch, and a pinch of salt and pepper.
- Heat a large pan to 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.
- In a medium bowl, combine the soy sauce, honey, sriacha, ginger, garlic, sesame seeds and sesame oil. Add the mixture of the chicken and allot sauce to simmer for 3-4 minutes or until the sauce is thick and sticky.
- Remove chicken from pan, sprinkle with chopped spring onions and more sesame seeds if desired. Serve on hot white rice or noodles.