Ingredients
Scale
- 1 teaspoon oil
- 2 – 3 Tablespoons honey
- 2 Tablespoons soy sauce
- 2 Tablespoons ketchup
- 2 cloves garlic, peeled & chopped
- A pinch of ginger (it’s ok to use powdered–or use fresh grated ginger root for more flavor)
- A few drops of Sriracha hot sauce (or more, to taste)
- A few drops of sesame oil
- 1 teaspoon oil
- 1.25 lb. boneless, skinless chicken breast, chopped into large chunks
- 2 Tablespoons water
- 2 teaspoons cornstarch
- Optional: chopped veggies such as sweet bell pepper, snowpeas or carrots
- For garnish: snipped green onion
Instructions
- In a small bowl, whisk together 1 teaspoon oil, honey, soy sauce, ketchup & garlic. Add a bit of ginger and Sriracha and whisk those in. Taste and adjust the amount of ginger and Sriracha to your liking.
- Heat the second teaspoon of oil in a wok or frying pan over medium heat. Add the chicken and sear it on all sides. Pour in the sauce, reduce heat to medium low, cover and cook, stirring frequently, for about 7 – 10 minutes or until the chicken is cooked through. (If you are adding veggies, add them a few minutes after you add the sauce.) Test a large chicken chunk for done-ness by cutting into it with a sharp knife.
- In the small bowl you were using for the sauce, whisk together the water and cornstarch. Put the heat back on medium and stir the cornstarch into the chicken mixture and cook until the sauce thickens.
- Serve immediately over hot cooked Basmati rice.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.