20 minutes active; 2-8 hours inactive

1 1/2 pounds boneless, skinless chicken breasts, cut into cubes 3 cloves garlic, minced 3 tablespoons low-sodium soy sauce 2 tablespoons white wine vinegar 1 tablespoon extra-virgin olive oil kosher salt and freshly ground pepper, to taste sesame seeds, lightly toasted, garnish green onions, minced, garnish Sauce: 2/3 cup chicken stock 3-4 tablespoons honey 1 1/2 tablespoons cornstarch 1 lemon, zested and juiced 1/8 teaspoon ground ginger salt and pepper, to taste

In a large, resealable plastic bag, combine soy sauce, white wine vinegar, garlic and chicken cubes. Seal bag and shake so all chicken pieces are evenly coated. Place in refrigerator and chill for 2-8 hours, or overnight. Remove chicken from marinade and season generously with salt and pepper. Heat olive oil in a large pan or skillet over medium-high heat and brown chicken on all sides until cooked through, 6-8 minutes. Transfer chicken to a separate plate and set aside. In a small bowl, whisk together chicken stock, honey and lemon juice. Sprinkle in cornstarch and whisk until smooth. Season with ginger, salt and pepper, and taste and adjust seasoning, if necessary. Pour sauce mixture into skillet (use the same one you cooked the chicken in) and return to medium-high heat. Bring mixture to a boil and cook for 3-5 minutes, or until thickened. Once desired thickness is reached, return chicken to pan and toss to coat. Serve hot with rice and your choice of garnish. Enjoy!