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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 375 degrees F. | 2. On a foil-lined baking sheet, toss the chicken chunks with 2 tablespoons cornstarch. Spread the cubes out and bake until they're cooked through, about 12 minutes. | 3. Meanwhile, in a medium saucepan, heat the oil, garlic, and ginger on medium for 2 minutes, stirring often. Add the broth, soy sauce, hoisin, vinegar, honey, plus the sriracha and simmer 3 minutes. | 4. Whisk the remaining cornstarch into 2 tablespoons water; add that and heat until the mixture has thickened, about 30 seconds. | 5. Add the cooked chicken to the pan with the sauce and toss together. Serve alongside the broccoli and over brown rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1	lb	boneless skinless cut	780.1798	0.0	94.5741	41.9573
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
cornstarch	2	teaspoons		60.96	14.6032	0.0416	0.008
vegetable oil peanut	2	teaspoons		-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
ginger	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
chicken broth	1/4	cup	reduced sodium	-	-	-	-
soy sauce	1	tablespoon	reduced sodium	8.48	0.7888	1.3024	0.0912
hoisin sauce	1	tablespoon		35.2	7.0528	0.5296	0.5424
rice wine vinegar	1	tablespoon		-	-	-	-
honey	1	tablespoon		-	-	-	-
sriracha sauce	1	tablespoon		14.694	2.9518	0.34600000000000003	0.1674
broccoli floret	4	cups	steamed	-	-	-	-
brown rice			cooked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.