3 Tbsp olive oil
¼ Cup gluten free soy sauce
2 Tbsp rice vinegar
1 Tbsp sriracha
2 Tbsp honey
1 Tbsp fresh garlic (crushed)
2 Tsp fresh ginger (grated)
½ Tsp chinese five spice (I did not have, so I omitted)
1 Tsp crushed red pepper flakes
Boneless skinless chicken breasts (sliced into large chunks)
½ Cup cornstarch
½ Tsp salt
½ Tsp black pepper
¼ Cup scallions, sliced
Directions
1. In a medium bowl, whisk 1 tbsp olive oil with the soy sauce, rice vinegar, sriracha, honey, garlic, ginger, chinese five spice and red pepper flakes. Set aside
2. Toss the chicken breasts in the cornstarch, salt and pepper
3. Add the remaining 2 tbsp olive oil to a large skillet
4. When the oil is hot, add the chicken and cook 4-5 minutes (I covered the skillet with a top to allow the chicken to cook faster.)
5. Then pour the sauce over the chicken and cook 2-3 minutes
2. Toss the chicken breasts in the cornstarch, salt and pepper
3. Add the remaining 2 tbsp olive oil to a large skillet
4. When the oil is hot, add the chicken and cook 4-5 minutes (I covered the skillet with a top to allow the chicken to cook faster.)
5. Then pour the sauce over the chicken and cook 2-3 minutes
6. Add the scallions and cook an additional minute
No comments:
Post a Comment