Step 1

Make the sauce by whisking together the corn starch with a couple tablespoons of chicken broth until smooth.

Step 2

Whisk in the remaining chicken broth, soy sauce, honey, toasted sesame oil and sriracha or crushed red pepper flakes, if using. Set aside.

Step 3

Add oil to a large skillet or wok and heat over medium high heat. Season the chicken with salt and pepper.

Step 4

Combine the corn starch, garlic powder and ground ginger in a small, shallow bowl and whisk to combine.

Step 5

Toss the pieces of chicken in the mixture, a few pieces at a time, until coated.

Step 6

Add chicken (in batches if necessary) to the hot oil and cook for 3 to 5 minutes, turning the chicken pieces over so they brown evenly. (Check to make sure chicken is cooked through.) Remove and set aside.

Step 7

Add minced garlic to the skillet and cook garlic, stirring continuously for 1 minute.

Step 8

Carefully pour in the prepared sauce and stir to combine with the garlic. Bring the sauce to a simmer over medium heat.

Step 9

Add chicken back to skillet and stir to combine. Continue cooking until preferred thickness and consistency is achieved, about 2 to 5 minutes. Test for seasoning and add salt and pepper if needed.

Step 10

Garnish with sesame seeds and sliced green onion and serve over rice or with your preferred side.