There's always room for another easy chicken recipe. This one is satisfyingly sweet and spicy.
30 minutes, Serves 4
| 4 | Boneless Chicken breasts, cut in to 3/4" pieces. |
| ⅓ cup | Corn starch |
| 1 cup | Water |
| 2-3 cups | Cooked rice for serving |
| 1 Tbsp | Peanut or other neutral oil |
| 2 Tbsp | Sririacha sauce |
| ⅓ cup | Soy sauce |
| 1 Tbsp | Minced garlic |
| ¼ cup | Sugar |
| 2 Tbsp | Honey |
| 2 Tbsp | Corn starch |
| 2 Tbsp | Water |
| 1. In a small-medium sauce pan, combine the 1 cup of water (1 cup), sriracha (2-3 tablespoons), soy sauce (5 tablespoons), garlic (1 tablespoon), sugar (1/2 cup), and honey (2-3 tablespoons) and stir. |
| 2. Bring the sauce pan mixture to a boil over medium heat. |
| 3. In a separate dish, whisk together the corn starch (2 tablespoons) and 2 Tablespoons water until dissolved. |
| 4. Add this corn starch and water mixture to the sauce pan and stir until the sauce has thickened. |
| 5. Reduce heat to low to keep warm while preparing chicken. |
| 1. Add the diced chicken and corn starch (1/3 cup) to a large plastic bag. |
| 2. Seal the bag and shake to coat the chicken with the corn starch. |
| 3. Empty the chicken into a mesh or plastic strainer and shake off the excess corn starch. |
| 4. Heat a large pan or skillet to medium heat and add oil. |
| 5. Add chicken to the pan or skillet and sauté until it's browned and cooked through. |
| 6. Add the sauce to the cooked chicken and stir to coat. |
| 7. Serve the finished dish over warm rice (to taste). |
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