I think it’s about time I share a recipe with you guys again. I made this one a few times already and my husband just loves it. The second time I made it, I actually used lamb instead of chicken, I know it sounds odd (my husband’s idea) but it was actually very good. I also skipped the part where you coat the meat in cornstarch, I never do that with any recipe, so I figured it wasn’t necessary. Plus it’s way too much cornstarch in my opinion.
This recipe is from Crème de la Crumb (Pinterest find) so you can just head over to the link if you like, but I copied it below for you guys as well.
Honey Sriracha Chicken!
- 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
- 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
- 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 tablespoons corn starch and remaining 2 tablespoons 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 stir to coat. Sprinkle with crushed pepper flakes if desired and serve over warm rice.
Hope you guys enjoy it.