• 1 pound of chicken breast diced into cubes 
• 2 tbsp of cornstarch
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp of sesame oil 
• 2 tsp honey
• 1 tsp hoisin
• 1/3 cup of soy sauce 
• 1 tsp shriracha (optional) 
• 1/2 cup of bean sprouts 
• 1/3 cup of bamboo shoots 
• 1/3 cup of baby corn 
• 1/4 cup of diced scallions

In a large bowl, toss the chicken along with the salt, pepper and cornstarch. Heat up 1 tbsp of sesame oil in a wok and sautee the chicken for about 8 to 10 minutes on each side. In a small pan, whisk together the ingredients for the sauce. Heat up for about 4 to 5 minutes (option to add the shriracha). Pour that sauce over the chicken, add the bean sprouts, baby corn and bamboo shoots, cook for 10minutes on a low fire. Garnish with diced scallions on top.