Asian Sweet & Hot Pepper Chicken

Ingredients
3 tablespoons soy sauce
2 teaspoons cornstarch
1 1/2 pounds diced chicken thighs
1/2 cup ketchup
1/4 cup chicken stock
1 tablespoon chili garlic sauce
2 teaspoons sugar
4 teaspoons vegetable oil
2 teaspoons minced ginger
2 teaspoons minced garlic
2 teaspoons minced green onion bottoms
1 jalapeno, stemmed, seeded and thinly sliced
1 red bell pepper, stemmed, seeded and thinly sliced
1 cup sliced yellow onion
2 teaspoons toasted sesame seeds
2 tablespoons chopped fresh cilantro leaves

In a medium bowl, combine the soy sauce and cornstarch. Whisk to blend well, and add the chicken to the sauce. Toss to evenly coat the chicken and set aside for 15 to 20 minutes.

In a medium bowl, combine the ketchup, stock, chili garlic sauce and sugar. Stir to combine and set aside until ready to use.

Place a wok over high heat and add the vegetable oil to the pan. Add the ginger, garlic, green onions, and jalapenos to the wok. Cook, stirring often until the garlic is fragrant, about 20 to 30 seconds. Add the chicken, bell peppers and onions to the pan and stir-fry until the chicken is no longer pink, about 6 to 8 minutes. Add the sauce to the pan and bring to a boil, being sure to toss well in order to coat all the chicken and vegetables evenly, about 1 to 2 minutes. Sprinkle the sesame seeds and cilantro into the pan and toss to combine. Remove from the heat and serve on a platter with steamed white rice.