20-Minute Ginger Sesame Chicken

6 large boneless skinless chicken thighs
1/3 cup low-sodium soy sauce or tamari
2 large garlic cloves, minced
1 tablespoon honey
1-inch piece fresh ginger, peeled and grated
1/4 cup water
1/4 cup high-heat cooking oil
cornstarch or arrowroot powder
sliced green onions (optional)

Directions

1. Place cornstarch in a shallow bowl. (Start with about 3/4 cup and add more if needed.) Dredge chicken on both sides and set on a plate.
2. In a small container combine tamari or soy, water, honey, grated ginger and garlic. Mix and set aside.
3. Place oil in a skillet on medium-high heat. Salt and pepper chicken and then gently add it to oil and cook for 3 minutes per side. Remove from skillet.
4. Turn heat to medium and carefully pour the sauce into the pan. Scrape mixture with a wooden spoon or spatula for about 30 seconds.
5. Carefully add the chicken back to the pan. Cook another 1 minute per side or more if needed and turn off heat.
6. Remove chicken to a cutting board and slice into 1/2-inch pieces.
7. Portion rice on plates and place chicken slices on top. Sprinkle with sesame seeds and green onions, if desired.