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 into 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 | Sriracha 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 saucepan, combine the water (1 cup), sriracha sauce (2 Tbsp), soy sauce (⅓ cup), minced garlic (1 Tbsp), sugar (¼ cup), and honey (2 Tbsp) and stir. |
| 2. Bring the saucepan mixture to a boil over medium heat. |
| 3. In a separate dish, whisk together the corn starch (2 Tbsp) and water (2 Tbsp) until dissolved. |
| 4. Add the corn starch and water mixture to the saucepan and stir until the sauce has thickened. |
| 5. Reduce heat to low to keep warm while preparing the chicken. |
| 1. Add the diced chicken and corn starch (⅓ 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 the oil (1 Tbsp). |
| 5. Add the 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). © RecipeRoulette.net |
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