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Honey Chicken

1 ½ lbs. boneless skinless chicken breast cut in bite size chunks (or boneless skinless chicken thighs)
⅓ cup water
2 tablespoons low sodium soy sauce
1 ½ tablespoons cornstarch
2-3 tablespoons vegetable or canola oil
Kosher salt and fresh ground black pepper to taste
2 teaspoons sesame seeds
2 green onions thinly sliced
⅛ teaspoon red pepper flakes
½ cup honey
3 tablespoons low sodium soy sauce
3 tablespoon chicken broth or water
2 cloves garlic minced
1 tablespoon apple cider vinegar
½ teaspoon sesame oil
1 tablespoon grated ginger
1 tablespoon sambal oelek (ground chili paste)
1 tablespoon cornstarch

Add the chicken, water, and soy sauce to a bowl and marinate for 10 minutes. Stir in the cornstarch and 1 teaspoon vegetable oil. Marinate for another 20 minutes.
Whisk together the honey, low sodium soy sauce, chicken broth, garlic, cider vinegar, sesame oil, grated ginger, sambal oelek, and cornstarch.
Heat 1 1/2 tablespoons oil in a skillet over medium high heat. Add the chicken to the skillet in a single layer and cook until golden brown on the bottom. Flip and cook until the other side is golden brown. Remove the chicken to a plate and continue cooking in batches until all the chicken is browned and cooked through. Add more oil when needed.
Reduce the heat on the skillet to medium low and give the sauce that you set aside a little whisk. Add the sauce to the skillet and cook until thickened; whisking frequently.
Meanwhile add 2 teaspoons sesame seeds to a small dry skillet (no oil) over medium heat. Cook for 3-5 minutes or until the seeds are golden brown and fragrant. Stir or shake the skillet several times to make sure the sesame seeds do not burn.
Add the cooked chicken to the skillet with the thickened sauce. Season with kosher salt and fresh ground black pepper to taste. Sprinkle with thin sliced green onions, red pepper flakes, and the toasted sesame seeds.

Honey Chicken