Preparation

• Combine the honey, soy sauce, rice vinegar, sriracha, toasted sesame oil, and cornstarch together in a small bowl. Set the sauce aside.
• Cut the chicken breasts into small ½ inch sized pieces. Season with salt, black pepper and garlic powder. Toss the chicken pieces in the flour until each piece is evenly coated.
• Heat a large skillet over medium-high heat and add 2 tablespoon of oil. Swirl to coat the surface, then add half of the chicken and cook until browned and cooked through. Remove and set aside.
• Add remaining 1 tablespoon oil and repeat with the second batch of chicken until cooked through. Set all chicken aside.
• In the same skillet, add the butter and lower the heat to medium-low. Add the minced garlic and sauté for 30-60 seconds until fragrant.
• Pour the sauce into the skillet with the garlic. Stir and scrape up any browned bits. Let simmer for about 2 minutes to thicken.
• Add the cooked chicken back to the skillet and stir with the sauce until evenly coated. Cook for 1-2 more minutes to heat through.
• Remove from heat, top with sliced green onions, and enjoy!