1 lb Boneless Skinless Chicken Breast, cut 1" chunks
2 Tbsp + 1 Tsp Cornstarch or Potatoe starch, divided
1 Tbsp Minced Garlic
1 Tbsp Minced Ginger
1/4 Cup Low Sodium Soy Sauce
1/4 Cup Low Sodium Chicken Broth (or Veggie broth)
1 Tbsp Hoisin Sauce
1 Tbsp Rice Wine Vinegar
1 Tsp Sesame Oil
1 Tsp Honey
2 Tbsp Tomato Paste
Green Onions Chopped
2 Tbsp White Sesame Seeds
Optional: 1 Tbsp Dried Thai Chillies
Preheat oven to 375
Toss chunks of chicken with 2 Tbsp Corn starch
On a cookie sheet, spread chicken chunks into single layer
Bake chicken for 12-15 minutes, until cooked through
In medium saucepan, combine garlic, ginger, chili oil - saute 2 min
Add soy sauce, broth, vinegar, honey, tomato paste & hoisin sauce.
Simmer mixture on medium heat for 4-5 min.
Dissolve 1 tsp cornstarch in 1/4 cup of cold water
Add corn starch to sauce mixture, stirring
Continue to simmer sauce of another 3-4 min until it begins to thicken.
Toss cooked chicken with sauce, coating thoroughly
Serve chicken with 1 Tbsp sesame seeds and green onions.