My brother found this recipe online and knew he had to have it that night. We already had all the ingredients so it worked out well. We figured we wanted a crunch to it as well, so we sliced up a red and yellow bell pepper then added it in at the end.
It was delicious and we wished there were leftovers the next day.
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 4 people
- 3-4 chicken breasts, diced
- ⅓ c. cornstarch
- 1 c. water
- 2-3 Tbsp. sriracha (depending on how spicy you want it)
- 5 Tbsp. soy sauce
- 1 Tbsp. minced garlic
- ¼ c. sugar
- 2-3 Tbsp. honey (depending on how sweet you want it)
- 2 Tbsp. corn starch + 2 Tbsp. cold water
- sprinkle crushed red pepper flakes, cooked rice for serving
- 1/2 a yellow bell pepper, sliced
- 1/2 a red bell pepper, sliced
In a small-medium sauce pan, combine the 1 cup of water, sriracha, soy sauce, garlic, sugar, and honey and stir. Bring mixture to a boil over medium heat.
Whisk together the 2 Tbsp. of corn starch and 2 Tbsp. of water until dissolved. Add to sauce pan and stir until thickened. Reduce heat to low.
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 bell peppers, and stir to coat. Let it simmer for a bit to soften the peppers, but just enough that they still have a bite.
Sprinkle with crushed pepper flakes if desired and serve over warm rice.
My brother found this recipe: Creme De La Crumb