Wednesday, May 27, 2015

Honey Sriracha Chicken

IMG_1085 (800x533)

Totally love this recipe and how easy it is to make. I made an extra batch and stuck it in the freezer with no problems when it defrosted.

Honey Sriracha Chicken

(Adapted from Le Creme De La Crumb)

 

Printer Friendly Version

 

3-4 chicken breasts, diced

⅓ cup cornstarch

 

sauce

1 cup water

2-3 tablespoons sriracha (depending on how spicy you want it)

5 tablespoons soy sauce

1 tablespoon minced garlic

¼ cup sugar

2-3 tablespoons honey (depending on how sweet you want it)

2 tablespoons cornstarch + 2 tablespoons cold water

optional: crushed red pepper flakes, cooked rice for serving

 

In a small-medium sauce pan, combine the 1 cup of water, sriracha, soy sauce, garlic, sugar, and honey and stir.

 

IMG_1074 (800x533)

 

Bring mixture to a boil over medium heat. Whisk together the 2 tablespoons cornstarch and remaining 2 tablespoons of water until dissolved. Add to saucepan and stir until thickened. Reduce heat to low.

 

 IMG_1079 (800x533)

 

Add diced chicken and ⅓ cup cornstarch to a large plastic bag. Seal the bag and shake to coat chicken. Drizzle a large pan or skillet with oil over medium heat. Add chicken and sauté until browned and chicken is cooked through. Add the sauce and stir to coat.

 

 IMG_1082 (800x533)

 

Sprinkle with crushed pepper flakes if desired and serve over warm rice.

IMG_1084 (800x533)IMG_1091 (800x533)

No comments:

Post a Comment