this helped cut the sweetness and add more flavor. I added Thai chili powder, and I also used a bit more garlic and ginger. It is very easy and the directions are excellent. I have made this dish many times and it is always delicious. Step 5ĭivide chicken and green beans among plates. Return first batch of chicken to skillet, toss to coat, and cook until sauce is reduced and thickened, about 2 minutes. Cook remaining chicken 5 minutes, then add chiles (you can add a few more depending on your heat preference) and cook, stirring and making sure chiles make contact with bottom of pan, until chicken is cooked through and chiles have toasted and puffed, about 1 minute more. Meanwhile, mix honey, soy sauce, garlic, vinegar, Sriracha, tomato paste, ginger, 3 Tbsp.
Cook half of chicken, turning occasionally, until chicken is cooked through and a light brown crust forms, 5–7 minutes.
Add chicken to cornstarch mixture and toss to coat. Roast, tossing once halfway through, until crisp-tender and blackened in spots, 12-15 minutes.
