Preheat a large pan over medium heat.
Lightly season chicken with salt, pepper, and crushed dried thyme.
Once pan is hot, add vegetable oil and chicken. Cook until chicken starts to become golden brown in colour on all sides.
Add onion and cook until clear in colour. Add Garlic and cook for 30 seconds.
Add chicken stock to deglaze the pan.
Mix Dijon mustard and honey in a separate bowl or mug and then pour into the chicken mixture.
Stir cornstarch into the pineapple or orange juice until the mixture has no clumps, then stir into the chicken mixture.
Bring to a simmer to cook off the starch and thicken the sauce.
Adjust thickness of sauce to desired thickness. For a thinner sauce, add some water, stock or juice.
Serve over cooked rice with steamed vegetables. My family loves it with steamed broccoli and carrots.
