The problem with most of that take-out food is the type of meat they use, and not to mention it is fried crispy. I chose white meat chicken breast. I trimmed it before cutting it into about 1-inch cubes.
Oh, the wonders of cornstarch! Just 2 teaspoons will do the trick. Simmer on the stove to make thick and saucy! Drizzle it over your oven baked crispy chicken.
Honey Teriyaki Chicken
1/3 cup honey
2 tablespoons fresh lemon juice
2 tablespoons cider vinegar
2 tablespoons low-sodium soy sauce
2 teaspoons dark sesame oil
1 teaspoon Worcestershire sauce
1 pound boneless, skinless chicken breast, cut into bite sized pieces
2 tablespoons all-purpose flour
3 tablespoons sweet chili sauce
2 tablespoons tomato ketchup
2 tablespoons honey
1 tablespoon fish sauce
2 tablespoon low sodium soy sauce
1/4 cup of water
2 teaspoons cornstarch
2 teaspoons toasted sesame seeds (optional)
Combine first 6 ingredients in a large zip-top plastic bag; seal and shake well. Add chicken; seal and toss to coat. Refrigerate at least 2 hours or overnight, turning occasionally.
Preheat oven to 425 degrees. Remove chicken from the marinade. Add in flour to a medium sized bowl and toss to coat, shaking off excess. Line a jelly roll pan with parchment paper and add the chicken, spacing evenly across the pan. Bake 20 minutes, stirring once halfway through.
While the chicken is baking, combine chili sauce, ketchup, honey, fish sauce, and soy sauce in a medium sauce pan. Bring to a low boil and heat until thickened; about 6-8 minutes. Combine water and cornstarch in a small measuring cup, whisking until dissolved. Add to sauce mixture, bring to a boil.
Remove chicken from the oven and pour the thickened sauce, stirring to coat each piece. Place the chicken back in the oven and cook for an additional 5 minutes more. Sprinkle with sesame seeds and serve over hot cooked noodles or rice pilaf.