Sweet & Sour Chicken

In a bowl, mix the soy sauce, brown sugar, honey, Pinot Noir Wine Vinegar, sriracha and cornstarch in a non-stick pan until everything is well incorporated. Cook in a saucepan for 5 minutes over medium heat, set aside.

Wash chicken and completely dry with a towel. In a frying pan add the Garlic Infused Olive Oil and cook chicken over medium high heat for 10 minutes or until all sides are browned. Place chicken in a (foiled) baking sheet, add the sweet and sour sauce and coat evenly. Bake in the oven for 10-15 minutes uncovered so that the sauce will caramelize.

Serve hot over rice or with veggies.