Directions
- 1Preheat oven to 450°F (230°C).
- 2Cut chicken breast into 1-inch pieces and red bell pepper into 1-inch pieces.
- 3Mix chicken with cornstarch, baking powder, garlic powder, ginger powder, salt, and pepper.
- 4Arrange chicken and peppers on a lined baking sheet, spray with oil, and bake for 7-10 minutes, flip, spray again, and bake for an additional 7-10 minutes until golden and cooked through.
- 5In a pan, combine soy sauce, hoisin sauce, brown sugar, minced ginger, and red pepper flakes. Simmer on medium heat.
- 6Add cornstarch slurry and cook for 2-3 minutes until thickened.
- 7Toss the baked chicken and peppers with the warm sauce.
- 8Serve over rice and garnish with green onions.
Ingredients
- 800 g chicken breast
- 16 g cornstarch
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp ginger powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 red bell pepper
- 90 ml reduced sodium soy sauce
- 65 ml hoisin sauce
- 45 g brown sugar or sugar substitute
- 6 g ginger
- 0.5 tsp red pepper flakes
- 12 g cornstarch mixed with water
- 4 cups green onions
- 370 g cooked rice
Equipment
ovenbaking sheetbowlpanforkmeasuring spoons
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