Ingredients

• 0.5 cups water
• 0.33 cups low-sodium chicken broth
• 0.25 cups ketchup
• 0.25 cups low-sodium soy sauce
• 0.25 cups honey
• 2 cloves garlic , crushed
• 1 tablespoon rice vinegar
• 2 teaspoons Sriracha sauce
• 2 teaspoons sesame oil
• 1 teaspoon grated fresh ginger root
• 0.25 teaspoons crushed red pepper flakes , or to taste
• 2 tablespoons vegetable oil
• 4 bonelesss chicken breast , cut into bite-size pieces
• 3 tablespoons water
• 2 tablespoons cornstarch

Instructions

1. 1 Combine water, chicken broth, ketchup, soy sauce, honey, garlic, rice vinegar, Sriracha, sesame oil, ginger root, and red pepper flakes for sauce in a medium bowl.
2. 2 Heat vegetable oil in a wok or large skillet over medium-high heat. Add chicken, and stir-fry until chicken is opaque on all sides, 2 to 3 minutes. Transfer chicken to a plate.
3. 3 Reduce heat to medium and add the sauce to the wok. Whisk together water and cornstarch in a small bowl and add to the sauce, stirring constantly until the sauce starts to thicken, 3 to 5 minutes. Add chicken back to the wok, stir, and cook until reheated, about 2 minutes.

Nutrition per serving