1 Large Boneless, Skinless Chicken Breast (about 1 lb), fat trimmed, and cut into cubes
2T Soy Sauce (use GF if needed)
2T Rice Wine Vinegar
Garlic Salt and Fresh Ground Black Pepper
1T Olive Oil
Zest from one Lemon
Juice from one Lemon
2 Green Onions, sliced thin, white only (save the green part for serving)
1 Clove Garlic, minced
2 1/2 T Cornstarch
2-3 T Honey (amount depends on sweetness you wish to have)
1/4 tsp. Fresh Grated Ginger
-In airtight container, mix 2 tsp. Sriracha, vinegar and soy sauce together, add chicken and toss to coat. Place in refrigerator for 2-4 hours.
-Heat oil in large skillet, drain chicken, sprinkle pepper and garlic salt over chicken. Cook over medium heat until no longer pink. Remove from pan with slotted spoon.
-Combine all sauce ingredients, whisk to ensure that cornstarch in blended well. Add sauce mix to skillet, over medium continue to cook stirring often, until mixture reduces by half and comes to light boil, reduce temperature to medium/low and cook 7 minutes. Add chicken back in and remove from heat.
Great served over rice, noodles or even quinoa. Enjoy!