Honey Sriracha Chicken

I came across this recipe out of pure hunger. I knew I wanted to make chicken for dinner and this was the first thing that popped up and am I thankful. This recipe is simply delicious. There is the perfect amount of heat and the perfect amount of sweetness to this dish. It taste exactly like Asian take-out, but a whole lot better. In fact, when Tater took a bite she without hesitation gave it a 5. 

Like I said, I made this randomly out of pure hunger meaning I didn't even think about my blog, so I didn't take a picture of my meal. It turned out to be better than I thought, so I definitely had to put it on here. So, thank you to Creme de la Crumb for the pictures and recipe. It was definitely a hit in the Anderson Tate household. 

Ingredients

3-4 chicken breast, diced

1/3 cup cornstarch

sauce

1 cup water

2-3 tbsp sriracha

~depending on how spicy you want it~

5 tbsp soy sauce

1 tbsp minced garlic

1/4 cup sugar

2-3 tbsp honey

~depending on how sweet you want it~
2 tbsp corn starch + 2 tbsp cold water
optional: crushed red pepper flakes, white rice

Directions

Sauce:

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.
In a separate small bowl, whisk together the 2 tbsp corn starch and remaining 2 tbsp water until dissolved.
Add to the sauce pan and stir until thickened.
Reduce and heat to low.
Chicken:
Add diced chicken and 1/3 cup of 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 saute until browned and chicken is cooked through.
Add the sauce and stir to coat.
Sprinkle with crushed pepper flakes if desired.

TATER RATER 

Suggestions: Serve on a bed of white rice.