Homemade SweetFire Chicken Breast (Panda Express Inspired)

Instructions

1. 1

   In a medium bowl, combine the chicken pieces with 1 tbsp soy sauce, 1 tbsp cornstarch, and 1 tbsp vegetable oil. Toss to coat evenly and set aside to marinate for at least 10 minutes while you prepare other ingredients.

2. 2

   In a separate small bowl, whisk together the ketchup, granulated sugar, 2 tbsp soy sauce, rice vinegar, Sriracha (or chili garlic sauce), grated ginger, minced garlic, and 1/4 cup water or chicken broth. Set aside.

3. 3

   In another small bowl, whisk together 1 tbsp cornstarch and 2 tbsp cold water to create a slurry. Set aside.

4. 4

   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add half of the marinated chicken in a single layer and cook for 3-4 minutes per side, until browned and cooked through. Remove to a clean plate. Repeat with the remaining chicken, adding more oil if needed.

5. 5

   Add the remaining 1 tablespoon of vegetable oil to the skillet/wok. Add the red bell pepper, green bell pepper, and yellow onion. Stir-fry for 3-5 minutes, until the vegetables are crisp-tender.

6. 6

   Pour the prepared SweetFire sauce mixture into the skillet with the vegetables. Bring to a simmer, stirring constantly.

7. 7

   Give the cornstarch slurry a quick re-whisk and then gradually add it to the simmering sauce, stirring continuously until the sauce thickens to your desired consistency. You may not need all of the slurry.

8. 8

   Return the cooked chicken to the skillet with the sauce and vegetables. Toss everything together until the chicken is well coated in the glossy sauce.

9. 9

   Serve immediately with steamed rice or noodles.