This was delicious! The sauce reminded me of a teriyaki-like glaze and was sweet, but not overpowering. Great for a weeknight dinner when you don't have much time.
Source: adapted from Stephanie Cooks
Serves 2-3
Ingredients:
3 chicken breasts, cut into bite-sized pieces
1/2 an onion, sliced thinly
1 tbl cornstarch
1 tbl water
1/2 cup low-sodium soy sauce
1/4 cup sugar
1/4 cup cider vinegar
1/2 tsp garlic powder
1/2 tsp ground ginger
1/4 tsp black pepper
green onions, sliced small (optional)
Directions:
Source: adapted from Stephanie Cooks
Serves 2-3
Ingredients:
3 chicken breasts, cut into bite-sized pieces
1/2 an onion, sliced thinly
1 tbl cornstarch
1 tbl water
1/2 cup low-sodium soy sauce
1/4 cup sugar
1/4 cup cider vinegar
1/2 tsp garlic powder
1/2 tsp ground ginger
1/4 tsp black pepper
green onions, sliced small (optional)
Directions:
- Preheat the oven to 425. Line or grease an 11x7 baking dish and add the cup-up chicken and sliced onions. Set aside.
- In a medium sauce pan, whish together the cornstarch and water until completely smooth. Add in the rest of the ingredients and whisk until combined. Bring to a simmer, and allow to cook until thickened, about 8 minutes (keep stirring everything so it doesn't burn while it cooks).
- Pour the sauce over the chicken and mix well. Bake for 25-30 minutes, or until cooked through. Serve over rice, noodles or steamed veggies. Top with green onions, if desired.
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