Cook and chop the chicken, then set aside.
In the same pan, add all sauce ingredients and bring to a simmer. Stir in the cornstarch slurry (3 tbsp water mixed with 1 tbsp cornstarch) to thicken.
Add the chicken back in and simmer for 10–15 minutes until the sauce thickens and caramelizes.
Serve over rice, eat straight with a toothpick, or pack up for meal prep.
