2 tablespoons corn starch
1/4 cup soy sauce
2 tablespoons of chicken broth
2 spoons of honey
3 tablespoons sesame oil, divided
1-1/2 pounds boneless chicken breast, cut into 1-inch pieces
2 medium sweet red peppers, cut into 1-inch pieces
3 garlic cloves, chopped
4 green onions, thinly sliced
1 tablespoon sesame
hot cooked rice
Prepare the cornstarch mixture:
In a small bowl, whisk the cornstarch, soy sauce, broth and honey until smooth.
In a large pan, heat a tablespoon of sesame oil on medium-high heat. Add the chicken and cook and stir until it is no longer pink, 4 to 5 minutes. Remove the chicken from the pan.
In the same pan, heat the remaining 1 tablespoon of sesame oil over medium-high heat. Add the sliced red peppers, and cook and stir until soft, 2 to 4 minutes. Add the minced garlic and cook and stir for another minute.
Whisk the cornstarch mixture and then add it to the pan while stirring constantly. Bring the sauce to a boil. Cook and stir until thickened, 1 to 2 minutes.
Add the chicken back to the pan. Mix and heat.
Sprinkle the green onion and sesame on the garlic chicken. Serve with rice.