- 2 lbs boneless chicken breasts (about 4)
- ¼ cup soy sauce
- 2 tbsp honey
- 1 tbsp brown sugar
- ½ tsp ground ginger
- 2 tsp minced garlic
- 2 tbsp sriracha sauce
- ½ tbsp cornstarch
- 1 tbsp cooking oil
- salt and pepper
- In a large skillet, heat 1 tbsp of cooking oil over medium heat.
- While you are waiting for the oil to get hot, cut the chicken breasts into 1-2 inch pieces and season with salt and pepper.
- Add the chicken to the skillet and brown the chicken on both sides.
- In a small saucepan, add the remaining ingredients together cooking over medium heat until sauce thickens.
- Pour sauce into skillet over cooked chicken and mix until chicken is well coated.
- Serve with rice and veggies.
The cast of characters for today’s recipe.
Oh, plus a little brown sugar and cornstarch! The cornstarch will help thicken your sauce so do not forget to add it in!
Once you mix your sauce ingredients together (soy sauce, honey, brown sugar, ground ginger, minced garlic, sriracha sauce, and cornstarch) you will cook it over medium heat until it looks like this.
See, nice and thick!
While your sauce is going, start cooking your seasoned chicken pieces. Doesn’t raw chicken make for the grossest food photography photos ever?
Ah, that’s better! Okay, not really. Cooked chicken doesn’t have much to offer in the food photography department either, does it?
Ok, now this is BETTER! Yeah, add in that nice and thick sauce and cover every piece of chicken with it. YUM!
Sweet and Spicy chicken. Yes, this is definitely much better than Chinese take-out!