Ingredients
1 1/4 pounds boneless skinless chicken breast or thighs, thinly sliced
1/4 cup plus 2 teaspoons cornstarch, divided
3 tablespoons vegetable oil
1 1/2 teaspoons minced garlic
1 teaspoon minced ginger
1 teaspoon toasted sesame oil
1/2 cup low sodium soy sauce
1/3 to 1/2 cup water or chicken stock
1/2 cup dark brown sugar
1/2 cup green onions, cut into pieces
Optional: 5 dried chili peppers or 1/4 teaspoon Chinese five-spice powder
Salt and black pepper to taste
Instructions
1. Partially freeze chicken for easier slicing, then thinly slice or cube.
2. Coat chicken with 1/4 cup cornstarch, shaking in a bag.
3. Heat oil in a pan. Fry chicken until golden and crispy. Drain on towels.
4. Remove excess oil. Add garlic, ginger, and onion whites; cook 15-30 seconds.
5. Pour in soy sauce, brown sugar, sesame oil, and stock. Bring to a simmer.
6. Mix 2 tsp cornstarch with water for a slurry. Stir into sauce to thicken.
7. Return chicken and onion greens to pan; toss in sauce to coat.
8. Serve over steamed rice or noodles.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥄 Use chicken thighs for a juicier option; breasts may dry if overcooked.
🌶️ Control the sweetness by adjusting brown sugar; add chili for heat.
🥦 Include vegetables like broccoli for added nutrition and variety.
- Prep Time: 15 minutes
- Marination: 30 minutes (optional)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 portion
- Calories: 432 kcal
- Sugar: 12 grams
- Sodium: 980 mg
- Fat: 15 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 36 grams
- Fiber: 2 grams
- Protein: 30 grams
- Cholesterol: 85 mg