Poulet diablo

Ingrédients

• 1/4 cup low-sodium soy sauce
• 1/4 cup water
• 1/3 cup packed brown sugar
• 2 tablespoons sriracha (use 3 tablespoons if you like it spicy)
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1 1/2 tablespoons cornstarch
• 1 teaspoon toasted sesame oil
• 16 oz boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 (12–16 ounce) bag frozen Asian blend vegetables
• Optional: sliced green onions and sesame seeds

Préparation

1. 1

   In a medium bowl, whisk together soy sauce, water, brown sugar, sriracha, apple cider vinegar, garlic powder, ground ginger, cornstarch and sesame oil until the cornstarch is completely dissolved. Set aside.

2. 2

   Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until browned and cooked through.

3. 3

   Add the frozen Asian vegetables to the skillet. Cook for another 4–5 minutes, stirring occasionally, until the vegetables are hot.

4. 4

   Give the sauce another quick whisk and pour it into the skillet. Cook for 2–4 minutes, stirring constantly, until the sauce comes to a simmer and thickens into a glossy glaze that coats the chicken and vegetables.

5. 5

   Serve over hot cooked rice. Garnish with sliced green onions and sesame seeds, if desired.