Spicy Chicken

Ingredients:

• 6 boneless, skinless chicken thighs,  or see Note 1 below
• Salt and freshly ground pepper
• 3 Tablespoons cornstarch, or similar starch such as arrowroot or potato starch
• 2 Tablespoons cooking oil, such as vegetable or canola

Spicy Sauce:

• 5 Tablespoons rice vinegar, unseasoned rice vinegar recommended
• 3 Tablespoons soy sauce, low-sodium recommended
• 1 Tablespoon Sambal Oelek, or a bit less or more, depending on spice tolerance or see Note 2 below for other options
• 2 Tablespoons runny honey
• 1/2 teaspoon sesame oil

Garnish:

• Diced green onion
• Sesame seeds

Instructions:  

• Heat a skillet on the stovetop over medium high heat.
• Cut chicken into quite small, bite-sized pieces and place into a large bowl (cutting the pieces small ensure that they cook through quickly). Season with a bit of salt and freshly ground pepper. Sprinkle with cornstarch and toss well to evenly coat all the chicken.
• Add the oil to the hot pan and allow to heat briefly, then add all the chicken to the pan and distribute evenly. Allow to sit undisturbed for about a minute, then toss and allow to sit undisturbed for another minute. Continue cooking, tossing regularly, until chicken is cooked through and evenly golden.
• Meanwhile, combine all the sauce ingredients in a small bowl and set aside.
• Pour sauce into skillet and stir to combine. Allow to simmer, tossing occasionally, until sauce thickens and coats the chicken.