Instructions

• Measure and divide the chicken broth: set aside 2 tablespoons and use the remaining 1/4 cup plus 2 tablespoons in the sauce.
• Make the sauce base: heat 2 1/2 teaspoons toasted sesame oil in a small saucepan over medium heat. Add 1 tablespoon finely minced garlic and 1 tablespoon finely minced peeled fresh ginger and sauté about 30 seconds, until fragrant.
• Stir into the saucepan the reserved 1/4 cup + 2 tablespoons chicken broth, 1/3 cup honey, 2 1/2 tablespoons soy sauce, and 1 teaspoon rice vinegar. Bring the mixture to a boil.
• In a small liquid measuring cup, whisk together the reserved 2 tablespoons chicken broth and 1 tablespoon cornstarch until smooth. Pour this slurry into the simmering sauce, stir constantly, and allow the sauce to boil for 1 minute. Remove the saucepan from the heat and set aside.
• In a medium bowl, whisk 1/4 cup cornstarch, 2 large egg whites, 1/4 teaspoon salt, and 1/4 teaspoon white or black pepper until well blended and slightly frothy. Add 1 1/2 pounds diced boneless skinless chicken breasts and toss until the pieces are evenly coated.
• Heat 1 1/2 tablespoons extra-light olive oil or vegetable oil in a 10-inch nonstick skillet over medium-high heat. Add half of the coated chicken in a single layer (space pieces so they brown, tilting the pan as needed to distribute oil). Cook, turning pieces occasionally, until cooked through and golden brown, about 7 minutes (reduce heat to medium if browning too quickly). Transfer the cooked chicken to a plate.
• Add the remaining 1 1/2 tablespoons oil to the same skillet and cook the second half of the chicken the same way; transfer to the plate with the first batch when done.
• Return all cooked chicken to the skillet, pour the prepared sauce over the chicken, and toss to coat. Cook 1–2 minutes over medium heat until the chicken is heated through and evenly glazed.
• Sprinkle 1 tablespoon white sesame seeds and 3 sliced green onions over the chicken. Serve warm.