Medium dice chicken breast.
In a large mixing bowl, add honey, monk fruit erythritol sweetener, soy sauce and sesame oil and whisk until combined. Add diced chicken and stir to coat. Cover and let marinate in the fridge for at least 30 minutes or overnight.
Heat up a nonstick skillet over medium heat, add chicken and all the marinade. Cook for 5-6 minutes or until chicken is cooked through, stirring occasionally.
In a small bowl, dissolve cornstarch in water.
Add cornstarch mixture to skillet and stir until the sauce thickens up to desired consistency. If it becomes too thick, add a splash of water.
Remove from heat and serve immediately with steamed rice/ cauliflower rice and your favorite steamed vegetables. Enjoy!