Recipe from Linda Ott from My Culinary Angel.
6 boneless skinless chicken breast halves
1/2 cup honey
1/2 cup soy sauce
1 cup water
2 tablespoons cornstarch
1/2 - 1 teaspoon fresh ginger
1/2 - 1 teaspoon red pepper flakes
1 tablespoon toasted sesame seeds
Cut chicken into bite size pieces. Heat a large non-stick skillet over medium-high heat. Cook chicken for about 6 minutes or until no longer pink. Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes. Whisk until no lumps appear. Pour sauce into skillet with the chicken. Cook until sauce thickens slightly. Sprinkle with sesame seeds. Cover and simmer for 10 minutes. Serve over rice if desired.
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