Step 1

Combine the sauce ingredients in a small bowl: soy sauce, ketchup, cumin, garlic powder, paprika, ginger powder, rice vinegar, honey, brown sugar and sriracha. Whisk to mix together.

Step 2

Combine the chicken broth and cornstarch; whisk to fully combine and dissolve the cornstarch.

Step 3

Heat the oil in a large skillet (preferably non-stick) over medium heat. Add the chicken and cook 4 minutes, until white on the outside. The chicken should not be fully cooked at this point.TIP: allow the chicken to sit for about 20 seconds before stirring to cook on another side (vs stirring constantly).

Step 4

Add the sauce to the skillet. Stir to coat the chicken. Cook for 3 minutes.

Step 5

Pour the broth and cornstarch mixture over the chicken. Continue cooking for 4-6 minutes or until the chicken is cooked thoroughly and the sauce has thickened.

Step 6

Serve over rice with a sprinkle of sesame seeds and sliced scallions!