700 g chicken breast
2 garlic cloves
For the sauce:
120 ml chicken broth
3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon very dark soy sauce
1 tablespoon rice vinegar
1 teaspoon sriracha (chili tomato sauce)
1 teaspoon sesame oil
1 teaspoon pure starch
green onion or chives
Mix the honey, soy sauce, rice vinegar, sriracha, sesame oil, starch and chicken broth in a bowl. Stir until they combine.
Rinse the chicken breast, dry them and cut them into pieces that are 2-3 cm big. Season with salt and black pepper. Press the garlic and add it to the chicken meat pieces.
Fry the chicken meat together with the garlic and a little sunflower oil or olive oil until they brown from all sides. It is better to fry them in pieces, not all together, in order to brown well. Put them back into the pan and add the sauce. Cook over medium heat for about 10-15 minutes until the sauce thickens.
Serve sprinkled with sesame seeds and finely cut chives.