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With this recipe, it's important to prep everything ahead of time as the cooking part goes fast.
Cut the chicken into bite-size pieces and place it in a medium bowl. Season with some salt & pepper and sprinkle the cornstarch over it. Toss until coated.
Add the sauce ingredients to another bowl and whisk together.
Heat 2 tablespoons of olive oil in a skillet over medium-high heat for a few minutes.
Once the pan is HOT, add half of the chicken to the skillet and ensure each piece isn't crowded so it browns better.
Cook for 4 minutes and then flip, using cooking tongs, and cook another 3-4 minutes or so. Chicken should be browned and cooked through (165F).
For the second batch, add another tablespoon or so of olive oil to the pan. Transfer the chicken to a plate once it's done.
Turn the burner off, and pour the sauce into the skillet. The pan should still be screaming hot, so the sauce will thicken in about a minute.
As the sauce bubbles, stir/scrape it to loosen any browned bits on the bottom of the pan.
Add the chicken back in and toss to coat. Serve immediately.