Ingredients
Scale
- 1 lb boneless chicken thighs or breasts, cut into thin strips
- 1/4 cup corn starch (plus 2 tsp for slurry)
- Salt and black pepper, to taste
- 3 tbsp vegetable oil
- 1 tbsp fresh ginger, minced
- 3 cloves garlic, minced
- 4 green onions, sliced (divided)
- 1/3 cup dark brown sugar
- 1/2 cup low sodium soy sauce
- 1 tsp toasted sesame oil
- 1/3 cup water
Instructions
- Prepare a slurry by mixing 2 teaspoons of corn starch with 1/3 cup of water. Set aside.
- Place chicken strips in a zip lock bag with 1/4 cup corn starch, salt, and pepper. Shake to coat evenly.
- Heat vegetable oil in a wok or large skillet over medium heat.
- Fry the chicken strips in batches for 2 to 3 minutes per side until golden brown and cooked through. Do not overcrowd the pan.
- Transfer cooked chicken to a plate lined with a paper towel.
- In the same pan, sauté minced garlic, ginger, and half of the green onions. Add a little more oil if needed.
- Add sesame oil, soy sauce, and dark brown sugar. Stir to combine.
- Stir the cornstarch slurry and add it to the pan. Cook for 30 seconds, stirring constantly, until the sauce thickens.
- Add the fried chicken and remaining green onions. Toss to coat evenly.
- Remove from heat and serve immediately over steamed rice.
- Enjoy hot and adjust seasoning with a pinch of salt or pepper if needed.
Notes
For a one pan finish, cook quick steamed vegetables in the wok after the chicken is done and toss everything together. Store leftovers in an airtight container for 1-3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg