Ingredients

• 2 T. olive oil

• 1 pound chicken breasts, cut into bite-size pieces

• 1/2 t. crushed red pepper flakes

• 1/2 large onion, thinly sliced

• 4 cloves garlic, minced

• 1 T. fresh grated ginger, or 1 t. ground ginger

• 1/4 c. honey

• 1 1/2 c. chicken stock

• 1 T. arrowroot powder or corn starch

Preparation

  1. Heat oil in a large skillet. Add the chicken to the pan and season with salt and pepper. Cook, stirring often, until chicken is done, about 5 minutes.
  2. Add the red pepper flakes, onion, garlic, ginger and honey to the pan. Cook, stirring frequently, until the onions are translucent.
  3. Add the chicken stock to the skillet, making sure to deglaze the bottom of the pan. Bring to a boil and let simmer.
  4. When the chicken begins to simmer, mix together the arrowroot powder or cornstarch with a splash of water. Stir until smooth. Stir into chicken and continue simmering until sauce is thickened. Serve over rice.