1 lb. boneless, skinless chicken breasts cut into bite-sized pieces
3/4 cup chicken broth (I used reduced-sodium)
1 1/2 Tbsp. cornstarch
1 Tbsp. sugar
2 1/2 Tbsp. low-sodium soy sauce
1 Tbsp. rice vinegar
1/2 tsp. ground ginger
1/4 tsp. garlic powder
1/4 tsp. dried onion flakes
2 tsp. vegetable oil
1/2 tsp. red pepper flakes
In a small mixing bowl, whisk together chicken broth, cornstarch, sugar, soy sauce, vinegar, ginger, garlic powder, and onion flakes. Set aside. Heat vegetable oil in a wok over medium high heat. Once hot, add chicken and cook until browned all over, about 4-5 minutes. Pour sauce over chicken and simmer until chicken is finished cooking and sauce has thickened, another 3 or so minutes. Serve chicken over cooked white rice with your favorite Asian side dish.
This is Nate's plate. He loves topping almost any dish with sriracha hot sauce.