I have a board on Pinterest called “Recipes to Try” and when I am playing around on my iPad, I’ll scroll on the recipes sites and add ones that look good. Then when I am trying to plan dinners, I’ll go on that board and get inspired to try some new recipes. I usually end up tweaking just a bit but this one the only change I made was to marinate the chicken a bit before cooking.
I found this recipe on Creme de la Crumb and it looks like a great blog. I will definitely be going there again for new ideas.
The recipe says 2-3 Tbsp of sriracha. I used 2 Tbsp and the sauce was very spicy but once it coated the chicken, it actually wasn’t that spicy. Next time, I will use 3 Tbsp. So, just be aware that the sauce will not taste as spicy when it coats the chicken as it does when you taste it. This sauce is very easy to adjust to your taste. If it’s too spicy, add a little extra honey or water. If it’s too sweet, add a little extra sriracha or extra water.
This is Bill and boy approved! Enjoy 🙂
- 3-4 chicken breasts, diced
- 2 Tbsp soy sauce
- 1 Tsp garlic powder
- 1 Tsp onion powder
- ⅓ cup cornstarch
- 2 Tbsp canola oil
- 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 corn starch + 2 tablespoons cold water
- optional: crushed red pepper flakes, cooked rice for serving
- Mix the 2 Tbsp soy sauce with the onion and garlic powder in a pyrex dish. Add the chicken and toss well. Let the chicken marinate for 20-30 minutes.
- Make the sauce: In a small saucepan add the water thru honey. Mix well and simmer for 10 minutes. Taste to see if you would like to add more sriracha to make it hotter, or more honey to tone it down.
- Mix the 2 tbsp water and 2 Tbsp cornstarch together and add to the sauce. Mix well and simmer for 3 minutes.
- Meanwhile, take the chicken out of the marinade and add it to a ziplock bag filled with the ⅓ cup cornstarch.
- Heat a non stick skillet on high and add the canola oil.
- Shake the bag to get all the chicken coated with the cornstarch and add the chicken to the pan.
- Cook on high for 5 minutes. Turn chicken over and continue to cook for 5 more minutes.
- Add the sauce to the chicken and simmer for 2-5 more minutes, until chicken is coated in the sauce and cooked through.
- Serve chicken with a sprinkle of srircha or crushed red pepper if desired.
