Ingredients
Scale
- 1¼ pounds boneless skinless chicken breasts or thighs, in thin bite-sized chunks
- 2 or 3 tablespoons vegetable oil
- ⅓ cup cornstarch
- 1 yellow onion, in 10 wedges
FOR THE SAUCE:
- 1 tablespoon grated fresh ginger
- 1 ½ teaspoons sesame oil
- ½ cup brown sugar
- ½ cup low-sodium soy sauce
- ¼ cup chicken broth or water
- 3 minced garlic cloves
- 1 tablespoon rice vinegar
- Pinch of red pepper flakes
- 4 green onions, in ¾-inch slices
- 1 tablespoon cornstarch
Instructions
- Put the chicken in a large Ziploc bag with the cornstarch and shake to coat.
- Heat a tablespoon of oil in a wok or large skillet over a moderate to hot heat, then add the chicken and brown all over.
- You can work in batches if you need to.
- Transfer the chicken into a dish.
- Heat another tablespoon of oil in the same skillet and cook the yellow onion for a couple of minutes, stirring often.
- Transfer the onion to the dish with the chicken.
- Turn the heat down and add the sesame oil, garlic and ginger, and cook for 1 minute, stirring all the time.
- Mix in the soy sauce, brown sugar and rice vinegar.
- Whisk the chicken broth and cornstarch in a clean bowl, then mix this into the skillet, cooking the mixture until thickened.
- Add red pepper flakes to taste, then add the chicken and onions back in to rewarm.
- Serve garnished with the green onions.
- Cook Time: 25 minutes