Valerie Depew Serves at least 4. Also good leftover. 4 boneless skinless chicken breasts 1/4 C. honey 1/4 C. soy sauce 1/2 C. chicken broth 1 Tbsp. cornstarch 1 tsp. ground ginger 1-1/2 tsp. minced garlic 1-1/2 tsp. brown sugar 2 Tbsp. sesame oil 1 tsp. red pepper flakes (optional) 1 Tbsp. toasted sesame seeds 2 green onions, sliced like pennies Cut chicken breasts into 1 inch strips. Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat. Cook chicken strips for about 6 minutes until no longer pink. Mix together honey, soy sauce, chicken broth, corn starch, ginger, garlic, brown sugar, sesame oil, and red pepper flakes. Whisk until no corn starch lumps appear. Pour sauce mixture into skillet with chicken. Cook until sauce thickens slightly. You can add more water if sauce is too thick. Sprinkle with sesame seeds and green onion. Cover and simmer for 10 minutes or until chicken starts to soak up the sauce. Serve over rice.