2poundsboneless skinless chicken breastscut into bite-size pieces
1½tbspsesame oil (or olive oil)
½cupfinely chopped onion
1cups+ 2 tablespoons honey
¼cup+ 2 tablespoons chili sauce
Green onionschopped, for garnish
Sesame seedsfor garnish
Cooked ricefor serving
Sprinkle the chicken with salt, pepper, and garlic powder.
In a large skillet, over medium heat, melt 1 tablespoon of butter. Add half of the chicken, cooking until it is cooked through or begins to turn golden brown on all sides. Remove chicken from the pan onto a plate lined with a paper towel and keep warm. Drain the skillet. Using the remaining 1 tablespoon of butter, repeat these steps for the remaining chicken.
To the same large skillet, heat the sesame oil. Add onion and saute until translucent. Add the minced garlic. Saute for one minute more.
Add honey, chili sauce, and soy sauce. Bring to a low boil and cook for 1 minute longer.
Return the chicken to the pan and heat through, stirring to coat the chicken with the sauce.
Serve the chicken over rice. Sprinkle the chicken with the chopped green onions and sesame seeds, if desired.
Tip: Some chili sauces are hotter than others and some are sweeter with a little kick. Depending on what type of chili sauce you purchase, you may want to start off with a smaller amount and slowly add more in until you reach your optimal heat level. My family doesn't love a lot of heat, so we only use a couple of tablespoons.