Instructions

• In a medium bowl, whisk together the soy sauce, honey, sriracha, grated ginger, minced garlic, sesame seeds and the tablespoon of sesame oil (use the sesame oil if you are including it). Set the sauce aside.
• In a large bowl, add the chicken pieces, the 2 tablespoons cornstarch and a pinch of salt and a pinch of pepper. Toss until the chicken pieces are evenly coated.
• Heat a large pan over high heat for about 2 minutes. Add 1 tablespoon oil (olive oil or sesame oil) and swirl to coat the pan.
• Add the coated chicken to the hot pan in a single layer (avoid crowding the pan). Stir‑fry the chicken for 5–6 minutes, turning occasionally, until the pieces are golden brown and cooked through.
• Pour the prepared sauce into the pan with the chicken. Stir to combine and bring the sauce to a simmer. Let it simmer for 3–4 minutes, stirring occasionally, until the sauce is thick and sticky and coats the chicken.
• Remove the pan from heat. Transfer the chicken and sauce to a serving dish.
• Sprinkle the chopped spring onions over the chicken.
• Serve immediately with cooked white rice.