Easy Sweet Chili Chicken

• Gluten free

• Meat

  • 4 Chicken breasts, skinless boneless

• Produce

  • 2 tsp Garlic
  • 1 Sesame seeds and green onion

• Condiments

  • 1/2 cup Honey
  • 1 tsp Sriracha

• Baking & Spices

  • 1 1/2 tbsp Cornstarch
  • 2 tsp Red pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1/4 cup Rice vinegar

• Liquids

  • 1/2 cup Water

Found on sallysbakingaddiction.com

Ingredients

• 1/2 cup (120ml) warm water
• 1/2 cup (180g) honey
• 1/4 cup (60ml) rice vinegar
• 1 and 1/2 Tablespoons (12g) cornstarch
• 2 teaspoons minced garlic
• 2 teaspoons crushed red pepper
• 1 teaspoon Sriracha
• 1 teaspoon salt
• 4 skinless boneless chicken breasts, cut into 2 inch pieces
• sesame seeds and green onion for garnish

Directions

• Preheat oven to 400°F (204°C). Lightly spray a baking pan with nonstick spray-- I use a 10-inch casserole dish. Anything around this size works. Combine the water, honey, rice vinegar, cornstarch, garlic, crushed red pepper, Sriracha, and salt together in a small saucepan over low heat. Bring to a simmer while whisking occasionally. Allow to simmer for 3 minutes. It will begin to rapidly thicken. Turn off the heat and set aside. Arrange chicken in the prepared baking pan. Spread sauce on top, then turn the chicken over to make sure every inch is coated in the sauce. Bake uncovered for about 30 minutes or until the chicken is completely cooked through. For extra color, I switch the oven to broil for the last few minutes. That is optional. Sprinkle sesame seeds and green onion on top and serve the chicken with sauce from the pan. Store leftovers in the refrigerator for up to 5 days. Make ahead tip: The sweet chili sauce, prepared in step 2, can be made up to 5 days in advance and stored in the refrigerator. You can even prepare the dish through step 3, cover the pan with aluminum foil or plastic wrap, and keep in the refrigerator for up to 1 day. Then bake as directed.