5m prep time 15m cook time

1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces 2 tablespoons cornstarch 2 tablespoons sesame oil, divided 1/4 cup soy sauce 2 tablespoons honey 1 teaspoon sriracha 1/2 teaspoon ground ginger 2 cloves garlic, minced 2 tablespoons sesame seeds Scallions, chopped, for serving White rice, for serving Kosher salt and freshly ground black pepper, to taste

In a medium bowl, whisk together the soy sauce, honey, sriracha, ginger, garlic, sesame seeds, and 1 tablespoon of the sesame oil. Set aside. In a large bowl, season the chicken with salt and pepper and toss with cornstarch. Heat a large skillet over high heat at least 2 minutes. Add oil and chicken to pan and stir fry until golden brown, 5-6 minutes. Add sauce and let simmer until thickened and sticky, 3-4 minutes. Serve over white rice and sprinkle with scallions and more sesame seeds, if desired. Enjoy!