Delicious sweet and spicy tender chicken with fresh pepper flavors! I served it simply over brown rice at a casual lunch among friends and it was quite tasty without being too spicy for the sensitive palates among us.
Here’s the scoop:
Chop a half an onion into slices, add a teaspoon of canola oil and stir on medium heat until softened. Put a cover on the pan to soften onions quicker.
Cut a pound of chicken breasts into cubes and add to onions. When chicken is about 2/3 cooked, add in the following sauce that you can mix up quickly in a bowl (or in a separate saucepan on low heat) and then pour in.
- 1 cup water
- 3 tablespoons Sriracha
- 1/4 cup sugar
- 3 tablespoons honey
- 2 tablespoons minced garlic
- 5 tablespoons soy sauce
- 1/3 cup flour (you can use corn starch, but I didn’t have any, and don’t like it that much) – but stir constantly so it doesn’t clump or burn!
- 1/4 tsp ground ginger
Chop a red pepper and sauté it with the chicken and sauce towards the end of the cook time. Cover and simmer on low for about 5-10 minutes.
You can pack it up for lunch the next day too! :-).