Asian Chicken {30 minute dish}

I make this at least once a month.  It's my 'been running errands, gone all day, haven't been to the grocery store, dinner is in half an hour' meal.  It truly takes 30 minutes from start to finish and I always have the ingredients on hand.  We call it Asian Chicken, since it calls for Sriricha Chili Sauce.  It's sweet with a little bit of heat- can your taste buds handle it?!

Recipe

1 TBL Canola Oil

2 boneless skinless chicken breasts

1 clove garlic, minced

1/2 C. Yoshida's Original Gourmet Sweet & Savory sauce

1/2 C. chicken broth (low sodium)

1/2 C. brown sugar (packed)

1/2 TBL Sriracha Chili Sauce

1/4 C. chopped cilantro

1/2 C. chopped green onion

2 TBL cold water

2 TBL cornstarch

*Cut the chicken into large chunks.  Heat the oil in a large skillet and brown the chicken (don't cook it all the way thru).  Add the garlic and saute another 30 seconds.  Add the soy sauce, chicken broth, brown sugar and Sriracha and mix well.  Bring it to a boil, reduce heat and let it simmer five minutes.  In a small bowl, mix water and cornstarch together.  Turn up the heat (to medium) on the skillet and add the cornstarch, stirring constantly.  Simmer 2-3 minutes, until thickened.  Remove the pan from the heat and mix in the cilantro and green onion.  Serve over steamed rice.

Tips:

• If I have enough time, I'll grill the chicken instead and make the sauce separate.  Same steps, just saute the garlic in 1 tsp oil (use the rest of the oil to rub on the chicken before grilling-season with salt and pepper).
• If you want more heat, add more chili sauce.
  
• We used 1 1/2 C. uncooked rice for this much sauce.  I have a rice cooker which makes it super easy. 
• Youshida's Gourmet Sauce can be found at Costco.  It isn't as strong or as salty as Soy Sauce, which we like.  You can substitute Soy Sauce if needed.