1½ lb boneless, skinless chicken breasts, cut into bite-size pieces
¼ cup cornstarch
3 Tbsp extra-virgin olive oil, divided
2 cloves garlic, finely minced
¼ cup low-sodium soy sauce
1 Tbsp rice vinegar
1 tsp sesame oil
¼ cup honey
1 Tbsp chili garlic sauce
2 Tbsp cornstarch + ¼ cup cold water
2 Tbsp sesame oil
4 green onions, sliced in 1-inch pieces
2 tsp sesame seeds, toasted (optional)
Instructions
In large, sealed bag shake chicken pieces and ¼ cup cornstarch to coat chicken completely.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add the chicken; flipping over to brown both sides, about 4-5 minutes per side. Remove to plate when browned.
To the skillet, add 1 tablespoon olive oil. Add garlic and cook until fragrant. Add the soy sauce, rice vinegar, sesame oil, honey, and chili sauce. Add 2 tablespoons cornstarch to ¼ cup cold water; whisk well and add to the skillet. Whisk well and cook sauce until slightly thickened.
Return the cooked chicken to skillet along with the green onions and toasted sesame seeds. Serve over rice, if desired.