2poundsboneless skinless Chicken Breastscut into 1-inch pieces
sesame seeds optional garnish
sliced green onion/scallionsoptional garnish
Combine the sauce ingredients in a small bowl: soy sauce, ketchup, cumin, garlic powder, paprika, ginger powder, rice vinegar, honey, brown sugar and sriracha. Whisk to mix together.
Combine the chicken broth and cornstarch; whisk to fully combine and dissolve the cornstarch.
Heat the oil in a large skillet (preferably non-stick) over medium heat. Add the chicken and cook 4 minutes, until white on the outside. The chicken should not be fully cooked at this point.TIP: allow the chicken to sit for about 20 seconds before stirring to cook on another side (vs stirring constantly).
Add the sauce to the skillet. Stir to coat the chicken. Cook for 3 minutes.
Pour the broth and cornstarch mixture over the chicken. Continue cooking for 4-6 minutes or until the chicken is cooked thoroughly and the sauce has thickened.
Serve over rice with a sprinkle of sesame seeds and sliced scallions!
This is delicious with a generous sprinkle of sesame seeds on top.
● You can serve it over rice or with noodles on the side.
● The sauce is sweet and savory and slightly sticky. A total crowd favorite!