Sweet and Spicy Chicken

Sweet and Spicy Chicken
Source: Smashed Peas and Carrots

2.5 lbs. boneless skinless chicken breasts
1 tbsp. cooking oil
1/2 cup low-sodium soy sauce
1/4 cup honey
2 tbsp. brown sugar
1 tsp. ground ginger
4 tsp. minced garlic
1 tbsp. sriracha sauce (can use more, but proceed with caution!)
1 tbsp. cornstarch

Dice chicken into bite-size piences. Heat oil in a large skillet. Cook and brown the chicken in the oil. While chicken is cooking, combine remaining ingredients in a small saucepan. Heat over medium heat until sauce thickens. Once chicken is cooked throughout, pour sauce over top and mix until chicken is well coated. Serve over brown rice.

*****

You can reduce the sauce ingredients by half and still have plenty to cover the chicken. We liked having the extra sauce to blend into the rice some.

*The original recipe calls for half the amount of sauce ingredients, and 2 tablespoons of srirachi sauce. I made the mistake of doubling all of the sauce ingredients. This dish is awesome, but sriracha sauce is really really spicy. My husband who absolutely loves spicy food had a hard time finishing this dish. We loved it, but will definitely proceed with caution with any recipe that calls for sriracha sauce (aka "liquid fire" as I've renamed it) in the future.