Instructions

• In a large bowl or a gallon-size zip-top bag, add the diced chicken and 3 tablespoons cornstarch. Toss or shake until the chicken pieces are evenly coated. Set aside.
• Heat a large skillet over medium-high heat. Add the 2 tablespoons olive oil. When the oil is hot, add the coated chicken (work in batches if needed so pieces don’t crowd the pan) and sauté for about 5 minutes, stirring and flipping frequently, until the chicken is cooked through and lightly browned. Remove the chicken with a slotted spoon and set it on a plate.
• Reduce the heat to medium. Add the finely minced garlic (2 to 4 cloves, to taste) and the ginger (1 teaspoon ground ginger or about 2 teaspoons freshly grated, to taste) to the same skillet. If the pan looks dry, add a little more olive oil. Sauté, stirring constantly, about 30–60 seconds until fragrant but not browned.
• Add the 1/2 cup low-sodium soy sauce, 1/2 cup honey, 1/3 cup chicken broth, and 1 tablespoon toasted sesame oil to the skillet. Whisk to combine and bring the mixture to a gentle simmer.
• In a small bowl, stir together the remaining 1 tablespoon cornstarch and 1 tablespoon water until fully dissolved to make a slurry. Pour the slurry into the skillet and whisk nearly constantly for about 2–3 minutes, until the sauce thickens slightly and becomes glossy.
• Return the cooked chicken to the skillet and stir to coat each piece evenly with the sauce. Cook 1–2 minutes more to heat through and allow the sauce to cling to the chicken. Taste and add salt and black pepper as desired.
• Transfer to a serving dish, garnish with green onions and/or sesame seeds if using, and serve immediately (rice or another starch is recommended to soak up the sauce).
• Store leftovers airtight in the refrigerator for up to 5 days or in the freezer for up to 3 months. Reheat as needed (about 30–60 seconds in the microwave).