Time to roll up those sleeves and get cooking! Follow these step-by-step instructions to bring this delightful dish to life:

1. In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. This will be your marinade and sauce.
2. Add the chicken pieces to the bowl, ensuring they’re well-coated in the marinade. Allow them to sit for at least 15 minutes — a perfect time to reminisce about those early cooking days with my abuela.
3. Heat a large skillet over medium-high heat. Add the chicken pieces, reserving the marinade for later. Cook the chicken for about 6-8 minutes until they’re golden brown and cooked through, stirring occasionally.
4. Pour the reserved marinade into the skillet. Reduce the heat to medium and add the cornstarch slurry. Cook, stirring constantly, until the sauce thickens to a sticky glaze, coating the chicken beautifully.
5. Divide the cooked jasmine rice among bowls, topping each with the sticky chicken. Garnish with green onions and sesame seeds for that extra touch of flavor and texture.

Cooking is all about the senses, so if the sauce looks a little too thick, a splash of water can adjust it to your liking. Remember, the kitchen is your canvas!