Ingredients
1lb boneless skinless chicken breast
2 tbsp + 1 tsp cornstarch, divided
1 tbsp minced garlic
1 tbsp minced ginger
¼ cup low sodium soy sauce
¼ cup low sodium chicken broth (or veggie broth)
1 tbsp hoisin sauce
1 tbsp rice wine vinegar
1 tsp chili oil (or sesame oil)
1 tsp honey
2 tbsp tomato paste
scallions, sliced
2 tbsp white sesame seeds
optional: 1 tbsp dried thai chilies
Preparation
Preheat oven to 375
Cut chicken into chunks, toss with 2 tbsp corn starch
On a cookie sheet, spread chicken chunks into a single layer
Bake chicken for 12-15 minutes, until cooked through
In a medium saucepan, combine garlic, ginger and chili oil, saute for 2 minutes
Add soy sauce, broth, vinegar, honey, tomato paste and hoisin sauce
Simmer mixture on medium heat for 4-5 minutes
Dissolve 1 tsp of cornstarch in ¼ cup of cold water
Add cornstarch to sauce mixture, stirring
Continue to simmer sauce for another 3-4 minutes, until it begins to thicken
Toss cooked chicken with sauce, coating thoroughly
Serve chicken with 1 tbsp sesame seeds and scallions
