As a shortcut you can use bottle sweet chili sauce instead of the homemade to make this a super quick and easy dish to throw together. Serve with rice and your favorite steamed or roasted veggies.
To make this #dinnerdoneby9am I mix the sauce with the raw chicken in the morning, refrigerate all day, then bake just prior to serving.
-1/2 cup warm water
-1/2 cup honey or sugar
-1/4 cup rice vinegar
-zest and juice of 1 lime
-2 Tbsp soy sauce
-1 1/2 Tbsp cornstarch
-2 cloves garlic minced
-1 tsp crushed red pepper flakes
-1 tsp Sriracha
-1/2 tsp salt
-1 lb boneless skinless chicken breasts, cut into large bite sized chunks
-green onions and sesame seeds for garnish
Whisk together water through salt in a small saucepan over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring constantly. Once thickened, remove from heat and cool.
Pour cooled sauce into a greased medium sized baking dish. Add chicken, stir to coat with the sauce. Bake at 400 for 30 minutes then broil for 3 minutes to add a little color. Sprinkle with sesame seeds and green onions and serve.
