General Tso's Chicken - Healthy!

The only time I ever see the man read a magazine is when we travel.  It's tradition that we stop in in all the duty free shops, kick some tires and then buy magazines (or puzzle books for me) for the flight.  Last March we went to the Riviera Maya and he picked up a Men's Health for the flight.  He was pulling pages out on the plane with Asian-inspired recipes that he wanted me to make as soon as we got home.  One thing about Men's Health recipes:  I feel like they're tailored to men who are professional gourmets with unlimited funds for ingredients you'll use once.  The recipes are fairly complicated (in my opinion) and use a ton of ingredients that you need to add to the recipe really quickly in varying quantities.  In the end, you have a really delicious dish. 

BONUS!  This recipe is like a fraction of the calories of take-out and tastes just as good, if not better. 

General Tso's Chicken
from Men's Health

1 lb boneless, skinless chicken breasts - cut into 1-inch cubes
2 tbsp + 2 tsp cornstarch, divided
2 tsp vegetable oil
2 garlic cloves, minced
1 tbsp ginger, minced
1/4 cup chicken broth
1 tbsp soy sauce (light)
1 tbsp hoisin
1 tbsp rice-wine vinegar
1 tbsp honey
1 tbsp srircha

Preheat oven to 375F.  On a foil-lined (sprayed w/cooking spray) baking sheet, toss chicken with 2 tbsp cornstarch.  Spread cubes out and bake 12 minutes.  In a wok or sauce pan, heat oil, garlic and ginger for about 2 minutes.  Add broth, soy sauce, hoisin, vinegar, honey and sriracha and stir for about 3 minutes.  In a small bowl, whisk together 2 tsp cornstarch with 2 tsp water.  Add to the pan, stir and heat until thickened.  When the chicken is done, add to the pan and toss to coat.  Serve over brown rice and broccoli.