Asian goes over so well in this house! Easy to differentiate plates, easy to make as spicy as you wish, not hard to make, and tasty! This is one of my favorites of the Asian recipes I have tried lately! (a Pinterest success from lecremedelacrumb.com)
- 3 large boneless, skinless chicken breasts, cut into bite-size pieces
- 2 tbsp oil
- 1 cup corn starch
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
For the Sauce:
- 1/2 cup Hoisin Sauce
- 1/2 cup soy sauce
- 1/2 cup rice vinegar
- 4 tbsp sugar
- 2 tbsp minced garlic (or garlic powder)
- 4 tbsp water
- 2 tsp red pepper flakes (or to taste)
Whisk together corn starch, salt, garlic powder, and pepper. In a bowl, combine all sauce ingredients, whisk to combine. Preheat oil in a skillet over medium heat.
Add corn starch mix to a ziploc bag with the chicken. Seal and then shake to coat chicken.
Add coated chicken to pan. Saute 1-2 minutes, until browned. (Chicken will be browned, but not fully cooked through yet.)
Add half the sauce to the pan. Bring to a boil, then reduce to simmer. Before serving, add the rest of the sauce.
Serve with rice. Garnish with sliced green onions (optional).
Add coated chicken to pan. Saute 1-2 minutes, until browned. (Chicken will be browned, but not fully cooked through yet.)
Add half the sauce to the pan. Bring to a boil, then reduce to simmer. Before serving, add the rest of the sauce.
Serve with rice. Garnish with sliced green onions (optional).
Enjoy!
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