Black Pepper Chicken Stir-Fry

• 1/2 cup reduced-sodium soy sauce
• 1 tablespoon honey
• 3/4 teaspoon coarsely ground pepper
• 3/4 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon curry powder
• 1/2 cup cornstarch
• 1-1/2 pounds boneless skinless chicken thighs, cubed
• 1/4 cup canola oil, divided
• 1 large onion, chopped
• Minced fresh cilantro and thinly sliced green onions

1. In a small bowl, combine the first seven ingredients. 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.
2. 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.

soy sauce, honey, ground pepper, garlic, ground ginger, ground turmeric, curry powder, cornstarch, chicken, canola oil, onion, fresh cilantro

Taken from www.tasteofhome.com/recipes/black-pepper-chicken-stir-fry/ (may not work)