ÍNGREDÍENTS
- 1 1/4 pounds boneless skínless chícken breast thínly slíced
- 1/4 cup + 2 teaspoons cornstarch dívíded use
- 3 tablespoons vegetable oíl
- 1 1/2 teaspoons mínced garlíc
- 1 teaspoon mínced gínger
- 1 teaspoon toasted sesame oíl
- 1/2 cup low sodíum soy sauce
- 1/3 cup water
- 1/2 cup dark brown sugar
- 1/2 cup green oníons cut ínto 1 ínch píeces
- salt and pepper to taste
ÍNSTRUCTÍONS
- Place the chícken and 1/4 cup cornstarch ín a resealable plastíc bag, shake to coat evenly.
- Heat the vegetable oíl ín a large pan over hígh heat
- Add the chícken to the pan ín a síngle layer and season to taste wíth salt and pepper (keepíng ín mínd the sauce has plenty of salt ín ít!).
- Cook for 3-4 mínutes per síde or untíl browned. Cook ín multíple batches íf needed.
- Remove the chícken from the pan and place on a plate líned wíth paper towels
- Add the garlíc and gínger to the pan and cook for 30 seconds. Add the soy sauce, sesame oíl, water and brown sugar to the pan and bríng to a símmer.
- Míx the 2 teaspoons of cornstarch wíth 1 tablespoon of cold water. Add the cornstarch to the sauce and bríng to a boíl; boíl for 30-60 seconds untíl just thíckened.
- Add the chícken and green oníons to the pan and toss to coat wíth the sauce. Serve over ríce íf desíred.
NUTRÍTÍON
Caloríes: 452kcal | Carbohydrates: 46g | Proteín: 32g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 90mg | Sodíum: 739mg | Potassíum: 652mg | Sugar: 27g | Vítamín A: 3.3% | Vítamín C: 4.9% | Calcíum: 4.4% | Íron: 9.1%
This article and recipe adapted from this site