This delicious recipe is a balance of sweet and spicy and ready under 30 minutes. Serve it over rice or noodles.

INGREDIENTS

1 tablespoon neutral oil ( vegetable, canola, peanut, grapeseed)

1 lb boneless chicken thighs or breasts, thinly sliced into bite size pieces

salt and pepper

FOR SAUCE

1 tablespoon soy sauce

1 tablespoon rice vinegar

2 tablespoons Korean chili paste…. use more or less to adjust how much heat you want ( may substitute Sriracha or other hot sauce)

2 tablespoons ketchup

3 tablespoons honey

1 tablespoon brown sugar

1 teaspoon sesame oil

1 tablespoon minced garlic ( 3 cloves)

1 teaspoon minced ginger

FOR GARNISH

toasted sesame seeds

1-2 chopped scallions

DIRECTIONS

In a large non-stick skillet, heat 1 tablespoon oil on medium high heat. Add chicken and spread out in single layer, sprinkle with salt and pepper. Cook until browned, flip over with tongs and brown the other side. Remove to a plate.

While chicken browns, combine sauce ingredients in a small bowl.

Return chicken to skillet, pour in sauce, toss chicken until evenly coated and simmer 2-4 minutes until sauce is thickened.

Transfer to serving plate, garnish with sesame seeds and scallions.

Enjoy!