Step 1

In a medium saucepan, combine water, soy sauce, honey, sriracha, and minced garlic. Set the saucepan over medium heat and bring the mixture to a boil, stirring occasionally.

Step 2

In a small dish, stir together 2 tablespoons of cornstarch and 2 tablespoons of cold water until dissolved. Pour the cornstarch slurry into the saucepan and stir until the sauce thickens. Reduce the heat to low.

Step 3

Add the chicken pieces into a large zip-top bag and sprinkle the top with cornstarch. Seal the bag and toss the chicken inside until evenly coated with cornstarch.

Step 4

Set a large non-stick pan over medium heat and lightly coat the bottom with oil. Add the chicken in a single layer and sauté for a few minutes on each side until cooked through. Avoid crowding the pan and cook in batches or use two skillets to speed up the process.

Step 5

Once the chicken is cooked, turn off the heat. Pour the sauce over the chicken and stir to coat. Season with salt and pepper to taste, if needed.

Step 6

Serve over white rice, if desired, and garnish with sesame seeds and sliced green onions.