Now that the weather has changed, my cooking methods have to as well. This has to be one of the easiest, no fuss chicken recipes that I have ever made.
This recipe is packed with flavor and has a little kick to it. My husband Charles couldn’t stop talking about how good it was and Mark – well, he was too busy eating to say anything. Sorry Jarred – there were no leftovers for you!
If chicken isn’t your thing, then swap it out for beef, tofu or even shrimp! And that works well for my daughter Tamara who doesn’t eat chicken!
I’d love to hear from you ! Looking for a new idea for chicken?
Please feel free to share your ideas and tips in the comments below:)
Honey Sriracha Chicken
- 3-4 deboned chicken breasts, cut in cubes
- 1/3 cup cornstarch
- 1/2 to 1 tbs. olive oil
- 1 cup water
- 1 tbs. Sriracha sauce (adjust if you want it more spicy!)
- 5 tbs. low sodium tamari
- 1 clove garlic, minced
- 1/4 cup sugar
- 3 tbs. honey
- 2 tbs. corn starch + 2 tbs. cold water
- Optional garnishes: sesame seeds and sliced green onions
Combine the 1 cup of water, Sriracha, tamari, minced garlic, sugar, and honey together in a small saucepan and stir until combined. Bring the mixture to a boil over medium heat. Whisk the 2 tbs. of cornstarch into the 2 tbs. of water until dissolved. Add to the saucepan and stir until thickened. Reduce heat to low.
Add the cubed chicken and 1/3 cup cornstarch in a large plastic bag and shake to coat the chicken pieces. Add the olive oil to a large skillet and put the burner on medium heat. Add the chicken and sauté until browned and chicken is cooked through. Lower the heat, add the sauce and stir to coat.
Garnish with sesame seeds and sliced green onions and serve over your rice or noodles.