INGREDIENTS
2
lbs boneless, skinless chicken breast
black pepper,
1/3 cup
low-sodium soy sauce (tamari for gluten-free)
1/4 cup
honey
1/4 cup
tomato paste
3 tbsp
rice wine vinegar
2 cloves
garlic, minced
1 tbsp
water
1 tsp
sesame oil
1 tsp
onion powder
1 tsp
sriracha hot chili sauce, or more to taste
1
heaping tbsp cornstarch
1/4 cup
water
1/2 tbsp
sesame seeds
2
medium scallions, chopped for garnish
Lettuce for lettuce cups (I used bib lettuce)