Very flavorful, and much healthier than take-out!
Start-to-finish time: 30 minutes +/-
Ingredients
- 1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons plus 2 tsp cornstarch
- 2 teaspoons vegetable oil (preferably peanut)
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- ¼ cup reduced-sodium chicken broth
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice-wine vinegar
- 1 tablespoon honey
- 1 tablespoon chili sauce, such as sriracha
- 4 cups steamed broccoli florets, for serving
- Cooked brown rice, for serving
Directions
- Preheat the oven to 375°F. On a foil-lined baking sheet, toss the chicken chunks with 2 tablespoons corn-starch. Spread the cubes out and bake until they’re cooked through, about 12 minutes.
- Meanwhile, in a medium saucepan, heat the oil, garlic, and ginger on medium for 2 minutes, stirring often. Add the broth, soy sauce, hoisin, vinegar, honey, and sriracha; simmer 3 minutes. Whisk the remaining cornstarch into 2 tablespoons water; add that and heat until the mixture has thickened, about 30 seconds.
- Add the cooked chicken to the pan with the sauce and toss together. Serve alongside the broccoli and over brown rice.
Servings/Yield: 4 servings
