Description
A quick and easy skillet dinner made with chicken breasts, frozen Asian vegetables, and a sweet, spicy homemade sauce that’s perfect served over rice.
Ingredients
Scale
- 1/4 cup low-sodium soy sauce
- 1/4 cup water
- 1/3 cup packed brown sugar
- 2 tablespoons sriracha (use 3 tablespoons if you like it spicy)
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1 1/2 tablespoons cornstarch
- 1 teaspoon toasted sesame oil
- 16 oz boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 (12-16 ounce) bag frozen Asian blend vegetables
- Optional: sliced green onions and sesame seeds
Instructions
- In a medium bowl, whisk together soy sauce, water, brown sugar, sriracha, apple cider vinegar, garlic powder, ground ginger, cornstarch and sesame oil until the cornstarch is completely dissolved. Set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until browned and cooked through.
- Add the frozen Asian vegetables to the skillet. Cook for another 4–5 minutes, stirring occasionally, until the vegetables are hot.
- Give the sauce another quick whisk and pour it into the skillet. Cook for 2–4 minutes, stirring constantly, until the sauce comes to a simmer and thickens into a glossy glaze that coats the chicken and vegetables.
- Serve over hot cooked rice. Garnish with sliced green onions and sesame seeds, if desired.
- Category: Chicken
- Method: Stove