Instructions

• If not already, cut the chicken breasts into 1-inch pieces and pat dry with paper towels. Place the chicken pieces in a large zip-top bag, add 1/2 cup cornstarch, seal the bag, and toss until all pieces are evenly coated.
• Mince the garlic (3 cloves = about 1 Tbsp minced).
• In a medium saucepan combine 1 cup filtered water, 1/3 cup low-sodium soy sauce (or gluten-free soy sauce), 1/3 cup honey (or more to taste), 1 to 2 Tbsp Sriracha (adjust to your spice preference), and the minced garlic. Set the saucepan over medium heat and bring the mixture to a boil, stirring occasionally.
• In a small bowl, stir together 2 Tbsp cornstarch and 2 Tbsp cold water until fully dissolved to make a slurry.
• When the sauce is boiling, pour the cornstarch slurry into the saucepan while stirring. Continue to cook over medium heat, stirring, until the sauce thickens and coats the back of a spoon. Reduce the heat to low and keep the sauce warm.
• Heat a large nonstick skillet over medium heat. Add the cornstarch-coated chicken in a single layer without crowding the pan (cook in batches if needed). Cook, turning as needed, until the chicken pieces are cooked through and no longer pink in the center (internal temperature 165°F / 74°C) and lightly browned.
• Return any chicken cooked in batches to the skillet (or place all cooked chicken in a large bowl). Turn off the heat, pour the warm honey-garlic sauce over the chicken, and stir or toss until all pieces are evenly coated and heated through.
• Serve as desired (for example over white rice) and garnish with sesame seeds and sliced chives, if using.