Toss the cubed chicken breasts with corn starch, pepper, and salt. Make sure that the chicken is fully coated.
Heat the oil in a frying pan over high heat.
Add the chicken and cook on one side until golden brown, then turn over and cook for about 2 more minutes.
Add the butter in the pan, let it melt, Add the garlic and stir together. Make sure that the garlic does not burn by turning the heat down.
On the side, combine the honey, stock, rice vinegar, and light soy sauce, in a bowl to make the sauce.
Add the sauce to the pan. Turn the heat up and bring the sauce to a boil, then simmer for 4-5 minutes until the sauce thickens and the chicken is cooked through. If you use a larger sized pan, it can allow the sauce to thicken faster because of the bigger surface area.
Sprinkle with chopped parsley and chili flakes and serve over rice.
0 servings