FRIDAY, I AM IN YOU. Ha – not that Friday really matters to me now that I’m not working a 9-5 but it does mean pizza tonight and Matt has the next 2 days off of work. I am actually spending a good portion of the day at new student orientation so… that’s a lot of fun. I was planning on binge-watching the rest of Vanderpump Rules #NoShame but alas, orientation takes presedence. I mean, it’s not my choice but it’s mandatory so, the choice was made for me. It’s fine. I’m over it.
ANYWAY! I have been craving Chinese food like no other lately. Like, real, Americanized Chinese food. Some beef fried rice, maybe a little egg roll action, honey sriracha chicken and a whole lotta mushu pork (or chicken) because I am down for those little pancake tortillas.
But Chinese food, at least the way I get it, is awful for you. Like, cooked in vats of oil and a bunch of other who knows what. One day… one day I’ll make a healthier homemade mushu recipe but today is not that day. Ain’t nobody got time for that. But I do have time for this healthy, homemade Honey Sriracha Chicken.
All you’ve got to do is throw together a sauce and – I promise – it only takes 10 minutes to do that. And while your sauce is coming together, you get to prepare the chicken and rice. From start to finish, you can have dinner on the table in less than 30 minutes. That’s something we can all commit to, right? I mean, it’s food. And it’s nourishment. And it’s delicious. So winning all around.
The sauce can be made any way you like it. You prefer something a lil flirty and spicy? Cool – add some extra sriracha. Maybe you’d like this to be a little sweeter? Go ahead and mix in some more honey. You do you, boo boo. Fully customizable. But the sriracha is a must for a little depth – and in the best way – so please don’t skimp out on it even if you hate spicy foods. I promise, just a lil squirt will be just fine 🙂
- 1lb chicken breast, diced
- 2 tbsp corn starch
- 2 tbsp cooking oil
- For the sauce:
- 1 cup water
- 2 cloves garlic, minced
- 2-4 tbsp sriracha
- 5 tbsp low sodium soy sauce
- 2-3 tbsp honey
- 2 tbsp corn starch + 2 tbsp water
- In a medium saucepan, mix together all sauce ingredients but the corn starch + water. Bring to a boil over medium heat and then add in the corn starch + water mixture. Stir until incorporated and reduce heat to low.
- Heat a large pan with 2 tbsp oil over medium high heat.
- Add the chicken + corn starch to a large ziplock bag and shake to coat the chicken.
- Once the chicken is coated, dump the diced breast(s) into the heated pan and cook thoroughly. When the chicken is finished cooking, add the sauce mixture to your large chicken pan and mix well.
- To serve: plate with rice, red pepper flakes, and a side of veggies