INGREDIENTS:
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon sesame seeds
- 2 tablespoons chopped fresh cilantro leaves
For the sauce:
- 1 tablespoon cornstarch
- 1/2 cup honey
- 2 cloves garlic, minced
- Juice of 1 lemon
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha, optional
- 1 jalapeno, thinly sliced
INSTRUCTIONS:
- Heat vegetable oil in a large skillet over medium high heat. Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook until golden, about 2-3 minutes; set aside.
- In a small bowl, combine cornstarch and 1 tablespoon water; set aside.
- In a small saucepan over medium high heat, combine honey, garlic, lemon juice, soy sauce, apple cider vinegar, sesame oil, Sriracha and jalapeno.
- Bring to a boil; reduce heat and stir in cornstarch mixture until slightly thickened, about 2-3 minutes. Stir in chicken.
- Serve immediately, garnished with sesame seeds and cilantro, if desired.
Source: Damn Delicious
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