Description
This savory chicken dish is coated in a delectable ginger soy sauce, perfect for serving over rice.
Ingredients
Scale
- 2 pounds chicken (thinly sliced into 1–2 inch strips)
- 1/3 cup cornstarch
- 1 cup vegetable oil
- 2 green onions (thinly sliced on diagonal into 1-inch pieces)
- 2 teaspoons vegetable oil
- 1 tablespoon fresh ginger (minced)
- 1 tablespoon garlic (minced)
- 1/2 cup dark brown sugar
- 1/4 teaspoon red pepper flakes
- 1/2 cup soy sauce (low-sodium)
- 1 tablespoon rice vinegar
- 1/2 cup water (or chicken broth)
- 1 teaspoon sesame seeds
Instructions
- In a medium saucepan over low to medium heat, add two tablespoons of vegetable oil. Next, add the minced garlic and ginger and cook, stirring, for 30 seconds.
- Whisk in the brown sugar, red pepper flakes, soy sauce, rice vinegar, and water. Cook until slightly thickened, about 5-10 minutes, and set aside.
- Place the sliced chicken in a large bowl and coat with cornstarch until evenly distributed.
- Heat 1 cup of vegetable oil in a large saucepan. Once hot, add the chicken and fry until browned and cooked through, about 1-2 minutes. Stir the meat occasionally to ensure even cooking.
- Transfer chicken to a paper towel-lined plate and discard the oil from the skillet.
- Add the chicken back to the skillet, pour in the sauce mixture, and cook over medium heat until the sauce thickens, about 2-3 minutes.
- Stir in green onions. Garnish with sesame seeds (optional).
- Serve immediately over rice.
Notes
- For a bit of extra heat, you can increase the amount of red pepper flakes.
- This dish is great for meal prep and reheats well.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 9g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg