Ingredients

• 2¹/₅ pounds (lbs.) cubed chicken
• 2 tablespoons (tbsp) olive oil
• ¹/₂ cup soy sauce
• ¹/₂ cup water
• 4 tablespoons (tbsp) honey
• 3 tablespoons (tbsp) packed brown sugar
• 2 tablespoon (tbsp) rice wine vinegar
• ¹/₂ teaspoon (tsp) sesame oil
• 4 teaspoons (tsp) minced ginger
• 4 teaspoons (tsp) minced garlic
• 4 teaspoons (tsp) cornstarch
• 2 cups stir-fry vegetables (optional)*

Directions

1. Heat olive oil in a 12 inch non-stick skillet over medium-high heat
2. Add chicken and let brown on bottom about 3 – 4 minutes then flip and cook another 3 – 4 minutes
3. *Add in stir-fry vegetables
4. While chicken is cooking, in a small mixing bowl (or liquid measuring cup) whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch
5. Stir the sauce in with the cooked chicken and continue to cook and toss until sauce has thickened, about 30 – 60 seconds longer
6. Serve over rice, garnished with green onions or sesame seeds