Ingredients:
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
2 tbsp plus 2 tsp cornstarch
2 tsp vegetable oil (preferably peanut)
2 garlic cloves, minced
1 tbsp minced fresh ginger
1/4 cup reduced-sodium chicken broth
1 tbsp reduced-sodium soy sauce
1 tbsp hoisin sauce
1 tbsp rice-wine vinegar
1 tbsp honey
1/2 tbsp chili sauce, such as Sriracha
4 cups steamed broccoli florets, for serving
Cooked brown rice, for serving
Preheat your oven to 375F. On a foil-lined baking sheet, toss the chicken chunks with the corn-starch. Spread the cubes out and bake until they're cooked through, about 10-12 minutes. Next, in a saucepan, heat the oil, garlic, and ginger on medium for 2-3 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. Serve alongside the broccoli and over brown rice.
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