Ingredients

• 2 skinless, boneless chicken breasts, cut into small pieces
• 2 tablespoons soy sauce
• 2 tablespoons rice wine
• 1 tablespoon honey
• 1 tablespoon white sugar
• 1 pinch ground black pepper to taste
• Sauce:
• 1/2 cup chopped Asian pear
• 1/4 onion
• 2 jalapeno peppers, stemmed
• 3 tablespoons red pepper flakes
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon white sugar
• 1 tablespoon sesame oil
• 3 cloves garlic
• 1 teaspoon spicy yellow mustard
• 1 tablespoon olive oil, or to taste
• 1 green onion, sliced
• 1 teaspoon roasted sesame seeds, or to taste

Instructions

1. Combine chicken, 2 tablespoons soy sauce, rice wine, 1 tablespoon honey, 1 tablespoon sugar, and black pepper in a large bowl. Marinate in the refrigerator for 30 minutes.
2. Combine Asian pear, onion, jalapeno peppers, red pepper flakes, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon sugar, sesame oil, garlic, and mustard in a blender; puree into a smooth sauce.
3. Heat olive oil in a large skillet over medium heat. Add chicken; cook until browned, about 5 minutes. Increase heat to medium-high; pour in sauce. Cook until flavors combine, 3 to 4 minutes. Garnish with green onion and sesame seeds.