INGREDIENTS:

• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper
• 1/2 teaspoon sesame seeds
• 2 tablespoons chopped fresh cilantro leaves

For the sauce:

• 1 tablespoon cornstarch
• 1/2 cup honey
• 2 cloves garlic, minced
• Juice of 1 lemon
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon sesame oil
• 1 teaspoon Sriracha, optional
• 1 jalapeno, thinly sliced

INSTRUCTIONS:

1. Heat vegetable oil in a large skillet over medium high heat. Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook until golden, about 2-3 minutes; set aside.
2. In a small bowl, combine cornstarch and 1 tablespoon water; set aside.
3. In a small saucepan over medium high heat, combine honey, garlic, lemon juice, soy sauce, apple cider vinegar, sesame oil, Sriracha and jalapeno.
4. Bring to a boil; reduce heat and stir in cornstarch mixture until slightly thickened, about 2-3 minutes. Stir in chicken.
5. Serve immediately, garnished with sesame seeds and cilantro, if desired.