2poundsboneless skinless chicken breastscut into bite-size pieces
1½tbspsesame oil(or olive oil)
½cupfinely chopped onion
1⅛cuphoney(1 cup plus 2 tablespoons)
Green onions,chopped, for garnish
Sesame seeds,for garnish
Cooked rice,for 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 and cook until it begins to turn golden brown on all sides, but not fully cooked through. 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 simmer for 15-20 minutes until the sauce has thickened and reduced enough to coat a spoon.
Return the chicken to the pan, stirring to coat the chicken with the sauce, and simmer for 7-12 minutes, or until the chicken is fully cooked through.
Serve the chicken over rice. Sprinkle the chicken with the chopped green onions and sesame seeds, if desired.