Ingredients
Scale
- 1¼ lbs boneless skinless chicken breasts cut into thin bite-size pieces
- ⅓ cup cornstarch
- 2-3 tablespoons vegetable oil
- 1 medium yellow onion cut in 8-10 wedges
- 1½ teaspoon sesame oil
- 1 tablespoon fresh grated ginger
- 3 cloves garlic minced
- 1 tablespoon rice vinegar
- ½ cup low sodium soy sauce
- ½ cup brown sugar
- 1 tablespoon cornstarch
- ¼ cup chicken broth or water
- 1-2 pinches red pepper flakes optional
- 4 green onions cut in ¾ inch segment
Instructions
- Combine the chicken and cornstarch in a large zipper bag and shake to coat.
- In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken in a single layer and cook until golden brown on both sides, adding more oil as needed. Plate the cooked chicken.
- In the same skillet, heat another tablespoon of oil over medium-high heat. Add the onion wedges and cook for 2 minutes, stirring occasionally. Transfer the onions to the plate with the chicken.
- Reduce the heat to medium-low and add the sesame oil. Stir in the ginger and garlic, cooking for 1 minute while stirring constantly.
- Add the rice vinegar, soy sauce, and brown sugar to the skillet, stirring to combine.
- In a separate bowl, whisk together the chicken broth and cornstarch. Incorporate this mixture into the skillet and cook until slightly thickened. If desired, add red pepper flakes.
- Return the cooked chicken and onions to the skillet, top with green onions, and serve immediately.
Notes
For a spicier kick, feel free to add more red pepper flakes to the sauce.
Serve with steamed rice or noodles to soak up the delicious sauce.
This dish is best enjoyed fresh but can be stored in the refrigerator for leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 10g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 90mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.