Start by tossing the chicken pieces with soy sauce and cornstarch in a bowl. This simple marinade not only flavors the chicken but also helps it get that golden, slightly crispy texture when cooked. Let it sit for about 10 minutes while you prepare the sauce.

In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger. It’s amazing how such simple ingredients can create something so flavorful! Set this aside; you’ll need it soon.

Heat the olive oil in a large skillet over medium heat. Add the marinated chicken and cook for 5-7 minutes until golden brown and cooked through. Remove the chicken from the pan and set it aside.

In the same skillet, pour in your sauce mixture. Bring it to a gentle simmer, then stir in the cornstarch slurry (the cornstarch mixed with water). Cook for 2-3 minutes, stirring constantly, until the sauce thickens and becomes glossy.

Return the chicken to the skillet and toss it in the sticky sauce until fully coated. Trust me, the smell alone will have your mouth watering!

Divide the cooked rice into bowls, top with the sticky chicken, and pile on your favorite veggies. Sprinkle with sesame seeds and green onions for that final touch. If you like a little spice, a drizzle of sriracha works wonders.