From The Spice & Tea Exchange®
2-4 TBS Sriracha Sauce Powder (more if additional heat is desired)
Kahuna Garlic Salt (about 5 grinds)
2 TBS Organic Extra Virgin Olive Oil
2 TBS White Sesame Seeds (optional garnish)
Prepared Incan Quinoa Blend (or rice) for serving
From the Grocer
1 cup + 2 TBS cold water, divided
5 TBS soy sauce
1 TBS minced garlic
¼ cup sugar
3 TBS honey
1/3 cup + 2 TBS cornstarch, divided
3-4 chicken breasts, diced
Sliced green onions (optional garnish)
COMBINE 1 cup water, Sriracha Sauce Powder, soy sauce, garlic, sugar, and honey in a medium saucepan. Stir. Bring to a boil over medium heat, stirring occasionally.
WHISK together 2 TBS water and 2 TBS corn starch until corn starch is dissolved. Add to the saucepan and stir until thickened. Reduce the heat to low.
ADD 1/3 cup cornstarch, chicken, and Kahuna Garlic Salt into a large plastic bag. Seal and shake until chicken pieces are coated.
DRIZZLE Organic Extra Virgin Olive Oil into a large skillet. Heat on medium. Add chicken and sauté until the pieces are browned and the chicken is fully cooked. Pour sauce over top and stir until the chicken pieces are coated.
SPRINKLE with White Sesame Seeds and green onions if desired. Serve over Incan Quinoa Blend or rice.
Yield: 4 servings
Total Time: 30 mins
Prep: 20 mins
Cook: 10 mins