No longer do you need to order questionable takeout. Make this at home instead. The picture is horrendous and doesn’t do it justice (I need to work on indoor photography skills and using my iPhone didn’t help). I nearly didn’t share until I made the recipe again and took a better one. But I felt like I’d be cheating you out of something in the meantime. I’ve admittedly been intimidated by anything “fried” and most Asian recipes. They seem complex. This was easy to follow and came together quickly. Now I’m searching for similar recipes to try next!
Recipe Located At: http://lecremedelacrumb.com/2014/12/honey-sriracha-chicken.html
- 3-4 chicken breasts, diced
- ⅓ cup cornstarch
- 1 cup water
- 2-3 tablespoons sriracha (depending on how spicy you want it)
- 5 tablespoons soy sauce
- 1 tablespoon minced garlic
- Juice of 1/2 lime (this wasn’t in the original recipe, but I like the addition of citrus to sweet/spicy dishes)
- ¼ cup sugar
- 2-3 tablespoons honey (depending on how sweet you want it)
- 2 tablespoons corn starch + 2 tablespoons cold water
- Crushed red pepper flakes (optional)
- Cooked rice for serving (optional)
1. In a small-medium sauce pan, combine the 1 cup of water, sriracha, soy sauce, garlic, lime, sugar, and honey and stir. Bring mixture to a boil over medium heat. Whisk together the 2 tablespoons corn starch and remaining 2 tablespoons of water until dissolved. Add to sauce pan and stir until thickened. Reduce heat to low. 2. Add diced chicken and ⅓ cup corn starch 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. Sprinkle with crushed pepper flakes if desired and serve over warm rice.