2 pounds of boneless, skinless, raw chicken breast, cut into bite size pieces
3 tablespoons gluten free soy sauce (can use regular)
2 tablespoons rice wine vinegar
Salt and pepper
1 tablespoon of olive oil
¾ cups of chicken stock
2 tablespoons of honey
Garnishes: toasted sesame seeds and thinly sliced green onions
Combine the chicken, soy sauce and rice wine vinegar to a large ziplock bag and toss until the chicken is evenly coated. Refrigerate for at least 10 minutes, or up to 8 hours.
When you are ready to cook the chicken, drain and transfer it to a separate plate. Season the chicken on both sides with a few generous pinches of salt and pepper. In a separate bowl, whisk the honey, Bellisari’s Fig and chicken stock together until combined.
Heat oil in a large saute pan over medium-high heat. Add the chicken and saute for 5-7 minutes or until it is cooked through and no longer pink inside, stirring and turning the chicken occasionally for even cooking. Transfer the chicken to a separate (clean) plate with a slotted spoon.
Pour the (whisked) honey fig sauce into the empty saute pan. Cook over medium-high heat for 2-3 minutes, or until the sauce reaches a low boil and thickens. Add in some sriracha if you would like for extra heat, to taste. Add the chicken back into the pan and toss until it is evenly coated with the sauce. Remove from heat and serve the chicken immediately, topped with optional toppings if desired.