Ingredients:
1 lb boneless, skinless chicken breasts, cut into 1” cubes
2 Tbsp cornstarch
2 tsp peanut oil or vegetable oil
2 garlic cloves, minced
1 Tbsp minced ginger
¼ cup reduced-sodium chicken broth
1 Tbsp lower sodium soy sauce
1 Tbsp rice vinegar
1 Tbsp honey
1 Tbsp Sriracha
4 cups steamed broccoli florets/ mixed vegetables
I like my Chinese spicey so....
Optional: cayenne pepper, chili powder and crushed red pepper
Directions:
1. Preheat the oven to 375°F. Line a baking sheet with foil. On the baking sheet, toss the chicken chunks with 2 Tbsp of the cornstarch. Spread out the cubes and bake until they’re cooked through, about 12 minutes.
2. In a medium saucepan, combine the oil, garlic, and ginger and cook over medium heat, about 2 minutes. Add the broth, soy sauce, vinegar, honey, and Sriracha. In a cup, whisk together the remaining 2 tsp cornstarch into 2 Tbsp water. Add that to the pan and heat until the mixture has thickened, about 30 seconds.
3. Add the cooked chicken to the pan with the sauce and toss together. Serve alongside the broccoli/ mixed vegetables and over brown rice.
Enjoy! :)
