Recipe adapted from Creme de la Crumb
1 pound chicken breasts, diced in half-inch cubes
1/3 cup corn starch
2 tbsp. olive or vegetable oil
Salt and pepper
Sauce
1 cup water
2 tbsp. sriracha
5 tbsp. soy sauce
1 tbsp. minced garlic
1/4 cup sugar
2-3 tbsp. honey
2 tbsp. corn starch
2 tbsp. cold water
Add diced chicken and corn starch to large plastic bag. Seal and shake to coat chicken. Add oil to skillet over medium heat and sauté chicken until cooked through.
In a medium sauce pan over medium heat, combine 1 cup of water, sriracha, soy sauce, garlic, sugar and honey and stir as it comes to a boil.
Whisk together corn starch and water to make a slurry. Whisk it into the sauce until sauce thickens, which takes a minute or two, then remove from heat.
Add sauce to chicken, then serve it over hot cooked white, brown, cauliflower or fried rice. If you have younger or sensitive eaters, keep the sauce and chicken separate. Served over rice, this dish has a great balance of sweet and spice and comes together faster than ordering takeout.
