Ingredients
1/2 cup reduced-sodium soy sauce1 tablespoon honey3/4 teaspoon coarsely ground pepper3/4 teaspoon garlic powder1/2 teaspoon ground ginger1/2 teaspoon ground turmeric1/2 teaspoon curry powder1/2 cup cornstarch1-1/2 pounds boneless skinless chicken thighs, cubed1/4 cup canola oil, divided1 large onion, choppedMinced fresh cilantro and thinly sliced green onions
Preparation
In a small bowl, combine the first seven ingredients. Set mixture aside. Place cornstarch in a large bowl. Add chicken in batches; tossing to coat. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Remove and keep warm.
Stir-fry onion in remaining oil until tender. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan; heat through. Top with cilantro and green onions.
