2 Tablespoons cornstarch
1/4 cup soy sauce
Chicken broth, 2 tablespoons
Honey 2 Tablespoons
Divide 3 tablespoons of sesame oil into equal parts
1 1/2 pounds of boneless, skinless chicken breasts cut into 1-inch pieces
Cut 2 medium sweet red peppers into 1-inch pieces
3 cloves of garlic, minced
4 thinly sliced green onions
Sesame seeds, 1 tablespoon
Hot cooked rice
Mix the cornstarch:
In a bowl, mix the cornstarch and soy sauce with the broth and honey.
Heat a tablespoon sesame oil in a large skillet over medium heat. Add the chicken and stir and cook until it is no longer pink. This should take 4 to 5 min. Remove the chicken from pan.
Heat 1 tablespoon of sesame seed oil on medium high heat in the same skillet. Add the red peppers and cook, stirring constantly, until they are crisp-tender. This will take 2 to 4 min. Add the minced onion and continue to cook and stir until it is crisp-tender, about 2 to 4 minutes.
Stirring constantly, add the cornstarch to the pan. Bring the sauce to boil. Cook and stir for 1 to 2 minutes until sauce is thickened.
Add the chicken to the pan. Stir through and heat.
Sprinkle green onions, sesame seeds and garlic over the Garlic Chicken. Serve the Garlic Chicken with rice.