Rick and I don’t always eat the same thing. He eats meat, I don’t. He likes food with a “kick” and I can’t eat it. He likes garlic and I am allergic… you get the idea. This sauce comes from me watching him make his version of “spicy” tuna when we have sushi-grade tuna at home. While he likes food with a “kick” but he’s not into super spicy foods, so if you want to make this hotter add more sriracha and less honey. Also, we use liquid amino acids vs soy sauce.

Let me know what you think…

 

What you need

  • 3-4 chicken breasts, or 4 lamb chops, or a block of extra firm tofu. (diced)
  • 1/3 cup corn starch

Sauce

  • 1 cup of water
  • 2-3 tablespoons sriracha (depending on how spicy you want it, I used 2tbsp)
  • 5 tablespoons liquid amino acids
  • 1/4 cup brown sugar
  • 2-3 tablespoons honey (I used 3tbsp) 
  • 2 tablespoons corn starch
  • 2 tablespoons water

What to do

In a pan combine 1 cup of water, sriracha, liquid amino acids, brown sugar, & honey.  Stir. Over medium heat bring sauce to a boil.

In another bowl, blend the 2 tbsp corn starch and the remaining 2 tbsp of water until the corn starch is dissolved. Add to saucepan and stir until thickened. Reduce heat to low.

Add chicken and 1/3 cup corn starch to a large plastic bag. Seal the bag and shake to coat chicken. Use a larger pan and spray with oil. Use medium heat. Add chicken and cook until browned and chicken is cooked through.

Add the sauce and stir to coat.

I did this using chicken and served it over white rice and wilted arugula. Rick liked it on the sweeter vs spicier side. For a vegan option replace chicken with extra firm tofu.

Let me know how you like this one!