Ingredients

Chicken:
2 large chicken breasts, cut into 1 inch pieces
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons cornstarch
3-4 teaspoons flavorless oil

Honey Sriracha Sauce:
3/4 cup water
4 tablespoons low sodium soy sauce
3 tablespoons ketchup
3 tablespoons honey
2 tablespoons rice wine vinegar
2 tablespoons sriracha, use more if you like it really spicy
1 teaspoon garlic powder
3 tablespoons cornstarch mixed with 2 tablespoons of water

Other Ingredients:
White rice, brown rice, or quinoa for serving
Sesame seeds for sprinkling on top of the chicken


Instructions
Add the cup up chicken breasts, salt, pepper, and  cornstarch to a freezer bag, seal the bag and shake it until all of the chicken is coated in the cornstarch.

In glass measuring cup or bowl whisk together all of the sauce ingredients except the cornstarch and water.

In a small bowl whisk together the 2 tablespoons of cornstarch and water until the cornstarch dissolves and the mixture is smooth.
Heat a large wok or non stick skillet on high heat with the oil.
When the wok is hot , add in the chicken.
Spread the chicken out in a single layer and let it brown for a couple minutes on one side.
Toss the chicken around in the wok until it is fully cooked.
Pour in the honey sriracha sauce into the wok and toss the chicken in the sauce until it is coated.
Add in the cornstarch and water mixture and stir everything together until the sauce thickens, about 3-4 minutes.
Serve the chicken on top of rice or quinoa and top with sesame seeds.