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Cut chicken into 1-inch cubes; sprinkle evenly with garlic powder and pepper. Place cornstarch in a large sealable plastic bag; add chicken, and toss to thoroughly coat. Heat olive oil in a large nonstick skillet over high. Add chicken to hot oil, discarding excess cornstarch; cook, stirring often, until mostly cooked through and lightly browned, about 4 minutes. Add canola oil, ginger, and garlic; cook, stirring often, until aromatic, about 1 minute.
Stir honey, soy sauce, and hoisin sauce into chicken mixture. Reduce heat to medium-high; cook, stirring often, until chicken is cooked through and sauce thickens and becomes syrupy, 45 to 60 seconds. Add scallion and sesame seeds; toss to blend. Serve hot over rice or steamed vegetables of your choice.