Honey Sriracha Chicken

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Serves 3-4
Ingredients:

• 3-4 deboned chicken breasts, cut in cubes
• 1/3 cup cornstarch
• 1/2 to 1 tbs. olive oil - I tend to use coconut oil because a little goes a long way and you can use a higher heat seating

Sauce:

• 1 cup water
• 1 tbs. Sriracha sauce (adjust if you want it more spicy!)
• 5 tbs. low sodium tamari
• 1 clove garlic, minced
• 1/4 cup sugar
• 3 tbs. honey
• 2 tbs. corn starch + 2 tbs. cold water
• Fresh pineapple chunks - optional
• Optional garnishes: sesame seeds and sliced green onions

Directions:
Combine the 1 cup of water, Sriracha, tamari, minced garlic, sugar, and honey together in a small saucepan and stir until combined. Bring the mixture to a boil over medium heat. Whisk the 2 tbs. of cornstarch into the 2 tbs. of water until dissolved. Add about 1 tablespoon of the hot sauce to the cornstarch mixture and then add it to the saucepan. Stir until combined and when it starts to thicken, turn the heat to low, and simmer.

Add the cubed chicken and 1/3 cup cornstarch in a large plastic bag and shake to coat the chicken pieces - I prepare this part a few hours earlier in the day and leave it in the fridge until I'm ready to make dinner. Add the olive oil (or coconut oil) to a large skillet or wok pan and put the burner on medium heat. Add the chicken and sauté until browned and chicken is cooked through. Lower the heat, add the sauce, pineapple chunks and stir to coat.

Garnish with sesame seeds and sliced green onions and serve with rice or noodles.