Sweet Soy Glazed Chicken and Onions

I've got a thing for making "Chinese" food at home. It's weird too because I don't go out for Chinese often, or even order it in that frequently. But I do love making it at home, and best of all I love eating it at home.

This recipe had been stored in the deep, dark, depths of my Google Reader for a long long time now. I wasn't sure what to make with chicken, but I knew I wanted something Chinese-y, so I searched "soy sauce" and this baby popped up. OH.MAH.GOSH. It was so good. It was so much better than I ever expected. I figured it would be adequate, but no, this far surpassed adequate. It was perfect. The chicken was nice and tender, the sauce perfectly coated it, and the onions added just the right amount of flavor. I can assure you I will be making this again... probably soon.

Source: Crepes of Wrath

Ingredients:
2 chicken breasts, cut into bite-sized pieces
1/2 an onion, sliced thinly
1 tablespoon cornstarch
1 tablespoon water
1/3 cup soy sauce
1/3 cup sugar
1/4 cup cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
Green onions, sliced small (optional)


Directions:

1. Preheat the oven to 425 degrees F. Line and/or grease a 9×13 baking pan and add the cut-up chicken and sliced onions. Set aside.

2. In a medium sauce pan, whisk together the cornstarch and water until completely smooth. Add in the rest of the ingredients and whisk until combined, bring to a simmer, and allow to cook until thickened, about 8 minutes. Make sure you keep stirring everything so it doesn’t burn while it cooks.

3. Pour the sauce over the chicken and stir to make sure everything is well coated. Bake for 25-30 minutes, until everything is cooked through. Serve over rice, with noodles, or with steam veggies. Top with green onions, if desired.  Serves 2-3.