Sesame Glazed Chicken

900 g Chicken thighs (boneless/skinless)

1/4 cup Soy sauce

1/4 cup Honey

2 tbsp whole grain Dijon mustard

1 1/2 tbsp Rice vinegar

4 cloves Garlic (grated)

1 1/2 tbsp Sesame oil

1/2 tbsp Red chili flakes

1 teaspoon corn starch

Cut the chicken into bite sized pieces. Marinate for at least an hour in  the sauce. 

Remove the chicken from the sauce and add to a large fry pan on high heat.  Cook the chicken all the way through. 

Add cornstarch to the remaining marinade and whisk. Then add the rest of marinade to the pan and cook to let the sauce thicken.

Served over a bed of jasmine rice with cucumbers, carrots, and sesame seeds.